Ingredients and Substitutions

Chicken: Use boneless, skinless chicken breasts or thighs.

Mushrooms: I used cremini mushrooms, also known as baby bella mushrooms. You can feel free to substitute white button or even shiitake mushrooms.

Orzo: I don’t recommend substitutions for the orzo. Other types of pasta will not work well considering how the orzo is cooked in the recipe.

Spinach: Use chopped baby spinach or swap in chopped kale.

Parsley, thyme, and oregano: I use fresh parsley and dried thyme and oregano. You can use all fresh herbs though if you want.

Garlic and yellow onion: Substitute red onion or leeks for the yellow onion if needed.

Lemon juice and zest: The juice helps to deglaze the skillet after toasting the orzo and the zest contributes additional flavor. Feel free to omit the zest if you don’t want your chicken mushroom orzo to be too lemony. You can also use a dry white wine in place of the lemon juice if desired.

Chicken broth: If you don’t have chicken broth on hand, vegetable broth would also work well.

Whole milk: You can substitute heavy cream or a plant-based milk like almond milk.

Shredded parmesan cheese: I like to use a cheese grater on a block of aged parmesan cheese, but you can of course use pre-shredded parm too.

Equipment

My favorite skillet to use for recipes like this one is the Lodge 12-inch Cast Iron Skillet. Since you won’t need to transfer the skillet to the oven, you can use any type of skillet if you don’t have a cast iron one. I recommend using one that is at least 12 inches wide so that all of the ingredients will fit.

Instructions

The full recipe card with the ingredients list and quantities, plus the step-by-step instructions, is at the bottom of the post. Here’s a preview of the steps.

sliced onions and mushrooms and diced chicken on two cutting boards

Prepare the ingredients. Chop the vegetables, cube the chicken, and gather your mise en place.

diced chicken cooking in a cast iron skillet on the stove

Cook the chicken for 4 to 5 minutes on both sides in the skillet. Transfer the chicken to a plate.

mushrooms and onions cooking in a cast iron skillet on a stove

Add the onions and mushrooms to the skillet and cook until the mushrooms start to shrink down. Stir in the garlic and cook until fragrant.

mushrooms, onion, and orzo cooking in a cast iron skillet

Add the orzo to the skillet and briefly cook until toasted.

mushrooms, onions, and orzo cooking in chicken broth in a cast iron skillet

Pour in the lemon juice to deglaze the skillet, followed by the chicken broth, thyme, and oregano. Let the broth start bubbling then reduce the heat and cook until the orzo is tender, stirring frequently.

chicken mushroom orzo dinner cooking in a cast iron skillet on a stove

Stir in the spinach, parsley, lemon zest, and chicken. Then turn off the heat and stir in the whole milk and cheese. Enjoy!

chicken mushroom orzo skillet dinner with a wooden spoon on a counter

Storage and Reheating

Chicken mushroom orzo will keep well in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat, adding broth to the pan if needed, until warmed through. You can also reheat it in the microwave for about a minute or so.

Keep in mind that like most pasta dishes, this recipe is best enjoyed right away. The orzo may get mushy the longer it sits in the fridge.

📖 Recipe