One-Pan Creamy Spinach Mushroom Orzo with Chicken

Why You’ll Love This Recipe

I really enjoy this recipe because it feels both cozy and elegant while being so easy to prepare. The one-pan method saves time and dishes, and the orzo gives the dish a risotto-like creaminess without the extra effort. I also like how customizable it is—I can make it lighter with half-and-half or add a touch of lemon for brightness. It’s a dish that tastes like something from a restaurant but comes together in about half an hour at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless skinless chicken breasts (about 2 large breasts)
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (cremini, baby bella, or white button)
1 ½ cups orzo pasta, uncooked
3 cups low-sodium chicken broth
1 cup heavy cream or half-and-half for a lighter option
3 cups fresh spinach
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt, adjust to taste
¼ teaspoon black pepper
Optional:
1 tablespoon lemon juice for brightness

Directions

1. I season the chicken breasts with salt, pepper, and Italian seasoning.

2. In a large skillet, I heat olive oil over medium heat, then add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through. I remove it from the pan and set it aside.

3. In the same skillet, I melt the butter and add the chopped onion, cooking for about 2 minutes until translucent.

4. I add the sliced mushrooms and cook for 4–5 minutes until they’re nicely browned, then stir in the garlic and cook for about 30 seconds until fragrant.

5. I stir in the orzo and let it toast for 1–2 minutes to develop flavor.

6. I pour in the chicken broth, scraping up any browned bits from the bottom of the pan. I bring it to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

7. I lower the heat and stir in the heavy cream and spinach. I cook for another 2–3 minutes until the spinach wilts and the sauce starts to thicken.

8. I slice the cooked chicken and return it to the skillet, stirring until everything is well combined and heated through.

9. I finish by stirring in the Parmesan cheese and a splash of lemon juice for brightness, then serve warm.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, for a total time of 35 minutes. Each serving is around 480 calories, making it a satisfying yet balanced meal that’s perfect for weeknights.

Variations

I sometimes swap the chicken for shrimp or sliced sausage when I want a change. For a vegetarian version, I skip the chicken and add extra mushrooms or roasted vegetables. I’ve also tried using kale instead of spinach, and it works beautifully. For extra richness, I use all heavy cream, but for something lighter, half-and-half or even milk works well. A sprinkle of red pepper flakes also adds a nice kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to add a splash of chicken broth or milk to loosen the sauce and keep the orzo creamy. I reheat it gently on the stove over low heat or in the microwave in short bursts, stirring in between. This dish doesn’t freeze well because of the creamy sauce, but it reheats beautifully for next-day lunches.

FAQs

Can I use another type of pasta instead of orzo?

Yes, I sometimes use small pasta shapes like ditalini or small shells. However, orzo gives the best creamy texture since it absorbs the sauce perfectly.

Can I use pre-cooked chicken?

Absolutely. I like using leftover roasted or grilled chicken for an even quicker meal—just add it when you mix in the spinach and cream so it heats through gently.

Can I make this dairy-free?

Yes, I replace the butter with olive oil and use a dairy-free cream alternative and vegan Parmesan. It’s still creamy and flavorful.

What mushrooms work best?

I usually go with cremini or baby bella mushrooms for a rich, earthy flavor, but white button mushrooms work too.

How can I make the sauce thicker?

If I want a thicker sauce, I let the orzo simmer uncovered for a few extra minutes or add a little extra Parmesan at the end.

Conclusion

This One-Pan Creamy Spinach Mushroom Orzo with Chicken is a dish I always come back to when I want something comforting, flavorful, and quick. I love how the creamy sauce, tender chicken, and savory mushrooms come together with the delicate orzo for a meal that’s simple yet feels special. It’s an easy, satisfying dinner that always earns a spot on my weekly menu.