This creamy chicken mushroom orzo is a quick and flavorful meal that's made in a single pan in 30 minutes. Chicken, mushrooms, and orzo are coated in a creamy homemade herb sauce.
Heat sauté pan over medium heat. Add 1 tablespoon of olive oil to pan. When hot, add chicken and cook for about 3-4 minutes, or until chicken is cooked through to 165 degrees Fahrenheit in the center. Remove from pan and set aside.
Add remaining tablespoon of olive oil. Add onions and mushrooms to pan and cook until onions are translucent and mushrooms have browned, about 4-5 minutes. Add garlic and cook for another 30 seconds.
Add chicken broth to pan, scraping the bottom of the pan to deglaze. Then, add orzo, parsley, and thyme. Stir to combine. Bring to a simmer, cover, and reduce heat to low. Simmer until pasta is cooked to al dente (check your pasta's package directions for cooking times). Most of the liquid should be absorbed at this point.
Remove lid and add heavy cream and cooked chicken. Stir to combine. Cook for one additional minute, then remove from heat. Allow to set for 5 minutes to allow sauce to thicken.
Optionally, top with fresh chopped parsley or fresh grated parmesan before serving.
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Notes
Want to add vegetables? Stir in a cup of peas, cooked broccoli, or a handful of spinach before adding your heavy cream.
It is important to accurately measure your broth and pasta for this recipe. As written, you'll have just enough liquid to cook your pasta without leaving excess liquid in the pan.
Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.