Creamy Chicken Mushroom Orzo Skillet

mushroom orzo and chicken dish in a cast iron skillet on a counter

This easy skillet dinner is made in one pot! It's full of flavor and vegetables, including lemon, garlic, mushrooms, spinach, and parmesan cheese.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 409kcal

Author Lizzie Streit, MS, RDN

Equipment

skillet (at least 12-inches, preferably a cast iron skillet)

Ingredients

1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken breasts cut into 1-inch cubes
Salt to taste
Freshly ground black pepper to taste
8 ounces cremini mushrooms sliced
1 yellow onion diced
4 cloves garlic minced
1 cup dried orzo
¼ cup lemon juice from 1 large lemon
2.5 cups chicken broth
½ teaspoon dried thyme
½ teaspoon dried oregano
3 cups baby spinach roughly chopped
3 tablespoons chopped parsley
1 teaspoon lemon zest
¼ cup whole milk
½ cup shredded parmesan cheese

Instructions

Prepare your ingredients. Cube the chicken, slice the mushrooms, dice the onion, mince the garlic, chop the parsley and spinach, and zest the lemon. Gather the other ingredients.
Warm the olive oil in a large skillet (at least 12 inches) over medium heat. Add the cubed chicken and season with salt and pepper. Cook for 4 to 5 minutes on each side until cooked through. Transfer to a plate and set aside.
Add the onion and mushrooms to the skillet (keep the chicken juices and remaining oil in there). Season with salt and pepper. Cook for about 5 minutes over medium heat, stirring often, until the onion is tender and the mushrooms are cooked down. Stir in the garlic and cook for 30 to 60 seconds until fragrant.
Add the dried orzo to the skillet and cook for a couple minutes until toasted. Pour in the lemon juice to deglaze the pan, using your spoon to remove any orzo that got stuck to the bottom of the pan.
Pour in the chicken broth and add the thyme and oregano. Let the broth start to bubble then reduce the heat to medium-low to maintain a gentle simmer. Cook, stirring frequently, for 5 to 7 minutes or until the orzo is tender.
Stir in the chopped parsley and spinach, lemon zest, and the cooked chicken. Cook for a minute until the spinach wilts. Turn off the heat.
Add the whole milk and parmesan cheese to the skillet and stir well. Serve, garnished with more parsley and cheese if desired. Enjoy!
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Notes

Feel free to use chicken thighs (boneless and skinless) in place of the chicken breasts if needed.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet, adding a little more broth or other liquid (like water) if needed. You can also warm leftovers in the microwave.

Nutrition