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Creamy Chicken and Mushroom Orzo

A rustic one-pan meal featuring golden seared chicken, tender mushrooms, and orzo pasta simmered in a rich garlic parmesan cream sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 1 lb boneless skinless chicken breast pounded thin
  • 1 tsp salt divided
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 2 tbsp olive oil divided
  • 2 tbsp butter divided
Pasta & Sauce
  • 8 oz cremini mushrooms sliced
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 cup orzo pasta uncooked
  • 0.5 cup white wine dry, optional
  • 2.5 cups chicken broth
  • 1 tsp fresh thyme
  • 0.5 cup heavy cream
  • 0.5 cup parmesan cheese grated

Equipment

  • Large skillet or Dutch oven
  • Chef's knife
  • Cutting board
  • Tongs

Method
 

  1. Season chicken breasts with salt, pepper, and garlic powder.
  2. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 4-5 mins per side until golden and cooked. Remove and set aside.
  3. In the same skillet, add remaining fats and mushrooms. Sauté until browned. Add onions and cook until soft.
  4. Stir in garlic, thyme, and dry orzo. Toast for 1 minute.
  5. Deglaze with wine (if using), then add chicken broth. Bring to a simmer.
  6. Cover and cook on low for 8-10 minutes until orzo is tender.
  7. Stir in heavy cream and parmesan cheese until sauce is thick and creamy.
  8. Return chicken to the pan to warm through. Garnish with parsley and serve.

Notes

If the sauce becomes too thick upon standing, splash in a little extra chicken broth or water to loosen it up before serving.