Creamy Chicken Mushroom Orzo

Chicken breast on top of creamy orzo on serving plate.

Course: Main Course

Cuisine: American

Cook Time: 30

Total Time: 30

Servings: people

Calories: 616kcal

Author: Platings and Pairings

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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Equipment

Large Skillet

Ingredients

2 chicken breasts boneless & skinless, sliced in half horizontally
Kosher salt and pepper to taste
1/4 cup flour all-purpose
1 teaspoon garlic powder
1 Tablespoon olive oil extra virgin
2 Tablespoons butter divided
1 pound mushrooms sliced, cremini or button
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 2 chicken breasts with salt and pepper. Place the 1/4 cup flour and 1 teaspoon garlic powder in a shallow bowl and coat the chicken pieces in the flour.
Heat the 1 Tablespoon 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 1 pound mushrooms. Cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes.
Add the 1 shallot, 3 cloves garlic, and a pinch of salt and pepper. Cook 2-3 minutes, until fragrant. Add the 1 cup orzo pasta. Cook for another 2 minutes.
Add the 1 1/2 cups chicken stock and 1/4 cup dry white wine and scrape any browned bits from the bottom of the skillet. Add 1 10.5 ounce can 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 4 ounces cream cheese until melted and combined. Stir in 1 teaspoon lemon zest and 1 TBSP lemon 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 1 Tablespoon fresh parsley and enjoy!

Notes

Storing and reheating

Allow the leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 months. Let the frozen leftovers thaw in the refrigerator overnight before reheating.
Reheat the orzo and chicken over medium heat on the stovetop, or quickly reheat them in the microwave.

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.

Nutrition