Chicken and Mushroom Orzo

Recipe from Damn Delicious.


  • 1 1/2 lbs. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP unsalted butter
  • 8 oz. (or more to taste) brown mushrooms (mini portabellas, cremini), halved
  • 2 large shallots, diced
  • 3 garlic cloves , minced
  • 4 tsp. chopped fresh thyme leaves
  • 2 TBSP flour
  • 3 c. chicken stock
  • 1 1/2 tsp. Dijon mustard
  • 1 c. orzo pasta
  • 3-4 c. (or more to taste) baby spinach
  • 1/3 c. freshly grated Parmesan
  • 1/4 c. heavy cream
  • 2 TBSP chopped fresh parsley leaves


  1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  3. Add mushrooms and shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.
  6. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet.
  7. Serve immediately, garnished with parsley.

Chicken and Mushroom Orzo:

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