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!
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Zoup! Good, Really Good® provided me with product for the purpose of this post, as well as compensation. As always, all opinions are my own.
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.
This dish is made with seasoned and seared chicken breasts, mushrooms, and orzo pasta, all of which cook together in a creamy mushroom white wine sauce that’s given a little tang with a splash of lemon. The flavors always turn out tangy, creamy, savory, and delicious.
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 needed
- Chicken Breasts – Boneless & skinless breasts that are sliced in half horizontally.
- Zoup! Good, Really Good® Portabella Mushroom Bisque – Read more below on why it’s my favorite!
- 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
I often enjoy Zoup! Good, Really Good® Portabella Mushroom Bisque on its own. I love that it tastes homemade right out of the jar, which is why I decided to use it as the base for this recipe. I really wanted the delicious, creamy mushroom flavor to shine through. The bisque, which was created by the team behind Zoup! Eatery (they served soup to customers for over two decades!), is made with clean, high-quality ingredients and is free of artificial ingredients and preservatives.
The full Zoup! Good, Really Good® Soup lineup includes nine flavor-forward recipes: Chicken Potpie, Chicken Noodle, Chicken & Riced Cauliflower, Spicy Chicken ‘Chilada™, Portabella Mushroom Bisque, Butternut Squash with Brown Butter and Sage, Tomato Bisque, Black Bean Chili, and Garden Vegetable. Zoup! also offers Culinary Concentrates™, super-premium broth bases available in chicken, beef and savory vegan, along with traditional broths and bone broths, including chicken, beef, and veggie.
Zoup! products, all of which are packaged in reusable and recyclable glass jars, are available for purchase at retailers across the country, through Instacart, and online at ZoupBroth.com, Walmart.com, and Amazon.com.
Use my code 20PAIRINGS for 20% off your first order of Zoup! products on Amazon. Valid from 3/5/24 – 4/3/24.
Visit ZoupBroth.com to learn more and follow @ZoupGoodReallyGood on Facebook, Instagram, and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.
How to make it
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 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.
Pour the wine and broth into the pan, scraping up any browned bits from the bottom of the pan. Add Zoup! Portabella Mushroom Bisque and bring it up to a simmer, stirring occasionally, until the orzo is just about al dente.
Stir the cream cheese into the mixture until it melts. Next, add the lemon zest and lemon juice.
Nestle the cooked chicken in with the orzo pasta and leave it to simmer for a few minutes. Serve and enjoy!
Recipe 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 one-skillet chicken dinner 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:
- Arugula Salad
- Shaved Fennel and Celery Salad
- Grilled Broccolini
- Radicchio Salad
- Tomato Cucumber Salad
- Sauteed Spinach
- Cherry Tomato Salad
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 —> the8 BEST Wine + Chicken Pairings.
More easy chicken recipes
- Chicken with White Wine Sauce
- Creamy Cajun Chicken Orzo
- Spinach & Artichoke Chicken with Orzo
- Easy Chicken Piccata
- Mushroom Chicken
- Slow Cooker Butter Chicken
- French Onion Chicken
If you loved this recipe, be sure to check out these 35+ Chicken Pasta recipes.
Did you try this creamy mushroom orzo chicken?
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Creamy Mushroom Orzo Chicken
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 cup chicken stock (or vegetable broth)
- 1/4 cup dry white wine
- 16 ounces Zoup! Portabella Mushroom Bisque
- 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 Zoup! Portabella Mushroom Bisque 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!
Equipment
