Need a quick and easy dinner tonight? This creamy Mushroom Orzo Chicken takes 30 minutes to cook in one skillet (aka easy cleanup too!). You’ll love the layers of pan-seared chicken breasts, orzo pasta, tender mushrooms, and creamy sauce in every bite!
We all have nights where we don’t feel like cooking or don’t have time for it. That’s where one-pot chicken dinners come in handy! Whether it’s Chicken Marsala or Spinach & Artichoke Chicken with Orzo, they’re always the best choice for getting a delicious, nutritious, and filling dinner on the table in a flash.
Table of Contents
The best part about this recipe is that everything is cooked in the same skillet and it’s ready in just 30 minutes. This means that you get to indulge in an elegant, yet easy meal while skipping the cleanup!
Ingredients notes
- Chicken Breasts – Boneless & skinless breasts that are sliced in half horizontally.
- Cream of Mushroom Soup
- Mushrooms – I used cremini mushrooms (aka baby portabella mushrooms). You can also use white button mushrooms or any mushrooms you prefer.
- Orzo Pasta – If you can’t find orzo, you can also use white rice.
- Chicken Stock – Or, bone broth or vegetable broth.
- Dry White Wine – If you prefer not to cook with alcohol, you can leave it out.
- Cream Cheese – You can also stir in creme fraiche, sour cream or coconut milk.
- Butter & Olive Oil
- Flour
- Garlic Powder, Salt & Pepper
- Shallot & Garlic
- Lemon
- Fresh Parsley
How to make it
- Brown the Chicken: Start by seasoning the chicken with salt and pepper, then toss it in the flour and garlic powder. Cook the seasoned and coated chicken in a skillet until cooked through and golden on both sides. Add the butter and cook for a few more minutes, then transfer it to a plate.
- Cook the Mushrooms: Cook the mushrooms in the same pan with more butter. Add the shallots, garlic, and a pinch of salt and pepper. Cook 2-3 minutes, until fragrant. Add the orzo. Cook for another 2 minutes.
- Add Liquids: Pour the wine and broth into the pan, scraping up any browned bits from the bottom of the pan. Add the cream of mushroom soup and bring it up to a simmer, stirring occasionally, until the orzo is just about al dente.
- Add Cream Cheese: Stir the cream cheese into the mixture until it melts. Next, add the lemon zest and lemon juice.
- Finish + Serve: Nestle the cooked chicken in with the orzo pasta and leave it to simmer for a few minutes. Serve and enjoy!
Variations
- If you don’t have orzo pasta, replace it with rice or another short-cut pasta.
- Don’t want to cook with wine? No problem. Substitute the white wine for a splash of lemon juice or more chicken broth.
- Add in some spinach, kale, or arugula. Simply stir it in after the cream cheese has been incorporated and let it cook for a couple minutes, until wilted.
What to serve with it
I’ll typically serve this mushroom orzo chicken on its own because it’s really filling. However, there’s nothing wrong with giving this meal a boost with a few light dishes on the side. The creamy, tangy, and savory flavors pair well with:
Erin’s wine pairings
- Chardonnay will complement the bright flavors and creamy sauce in this recipe.
- If you’d prefer a red, go with a Pinot Noir or Barbera.
- MORE → the 8 BEST Wine + Chicken Pairings.
More easy chicken recipes
Did you try this chicken and mushroom orzo?
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Full Recipe
Creamy Chicken Mushroom Orzo
Equipment
Ingredients
- 2 chicken breasts (boneless & skinless, sliced in half horizontally)
- Kosher salt and pepper (to taste)
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons butter (divided)
- 1 pound cremini mushrooms (sliced)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 cup orzo pasta (uncooked)
- 1 1/2 cups chicken stock (or vegetable broth)
- 1/4 cup dry white wine
- 1 10.5 ounce can cream of mushroom soup
- 4 ounces cream cheese (cubed)
- 1 teaspoon lemon zest (+ 1 Tablespoon lemon juice)
- 1 Tablespoon fresh parsley (minced)
Instructions
- Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 3-5 minutes per side. Add 1 TBSP butter and cook 2 minutes longer. Remove the chicken from the skillet and set aside.
- Add the remaining 1 TBSP butter to the now empty skillet. Once melted, add the mushrooms. Cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes.
- Add the shallots, garlic, and a pinch of salt and pepper. Cook 2-3 minutes, until fragrant. Add the orzo. Cook for another 2 minutes.
- Add the broth and wine and scrape any browned bits from the bottom of the skillet. Add cream of mushroom soup and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until orzo is just shy of al dente, about 10 minutes.
- Stir in the cream cheese until melted and combined. Stir in lemon zest and juice and season with salt and pepper, to taste.
- Nestle the chicken in the orzo and simmer for 5 minutes, or until warmed through.
- Sprinkle with parsley and enjoy!
Notes
- If you don’t have orzo pasta, replace it with rice or another short-cut pasta.
- Don’t want to cook with wine? No problem. Substitute the white wine for a splash of lemon juice or more chicken broth.
- Add in some spinach, kale, or arugula. Simply stir it in after the cream cheese has been incorporated and let it cook for a couple minutes, until wilted.
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