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!
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.