One-Pan Creamy Spinach Mushroom Orzo with Chicken
The best one-pan creamy spinach mushroom orzo with chicken is ready in 35 minutes! Creamy, garlicky, and loaded with flavor—this skillet dinner is a family favorite you’ll want on repeat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Dinner, One-Pan Meal
- Method: Stovetop, One-Pan
- Cuisine: American, Italian
Ingredients
1 lb boneless, skinless chicken breasts (about 2 large)
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)
1½ 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
Instructions
Prepare the chicken: Season chicken breasts with salt, pepper, and Italian seasoning.
Sear the chicken: Heat olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
Sauté aromatics and mushrooms: In the same pan, melt butter. Add onion and cook 2 minutes until translucent. Add mushrooms and cook 4–5 minutes until browned. Stir in garlic; cook 30 seconds.
Toast the orzo: Stir in orzo pasta and cook for 1–2 minutes until lightly toasted.
Simmer in broth: Pour in chicken broth, scraping up browned bits. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Add cream and spinach: Reduce heat to low. Stir in heavy cream and spinach; cook 2–3 minutes until spinach wilts and sauce thickens slightly.
Combine with chicken: Slice chicken and return it to the skillet. Stir to combine and heat through.
Finish and serve: Stir in Parmesan until melted. Adjust seasoning and add lemon juice if desired. Serve warm.
Notes
For extra flavor: Deglaze the pan with a splash of white wine before adding broth.
Make it lighter: Use half-and-half or evaporated milk instead of cream.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.
Add-ins: Sun-dried tomatoes, peas, or roasted red peppers complement this dish beautifully.
