One-Skillet Chicken With Buttery Orzo (Creamy Mushroom & Spinach Variation)
This one-skillet dish features tender chicken thighs or breasts seared to golden perfection, then simmered with orzo in a creamy mushroom and spinach sauce. It's a comforting meal that's easy to prepare and packed with flavor.
Equipment
- Large oven-safe skillet
- Foil (if skillet lacks a lid)
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs or breasts
- 1 cup Orzo pasta
- 2 cups Chicken broth low-sodium
- 2 tbsp Butter
- 1 Onion small, chopped
- 2 cloves Garlic minced
- 1 tbsp Olive oil
- 1 tsp Salt or to taste
- 1/2 tsp Black pepper or to taste
- 1 tsp Dried oregano
- 1 tsp Paprika sweet or smoked
- 1/4 tsp Red pepper flakes optional
- 8 oz Sliced mushrooms
- 3 cups Fresh spinach packed
- 1/4 cup Heavy cream
Garnish & Serving (Optional)
- Fresh parsley or dill
- Lemon wedges
Instructions
Instructions
- Pat the chicken dry and season generously with salt, pepper, paprika, and oregano.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-5 minutes per side until golden brown, then remove and set aside.
- Reduce heat to medium, add butter to the skillet, then cook chopped onion until softened. Stir in sliced mushrooms and cook until lightly browned, then add minced garlic and red pepper flakes and cook for another minute.
- Stir in the dry orzo, coating it in the mixture, then pour in chicken broth. Bring to a simmer, then nestle the seared chicken back into the skillet.
- Cover and simmer on low for 15-20 minutes, or until the orzo is tender, liquid is absorbed, and internal chicken temperature reaches 165°F/74°C.
- Once the orzo is almost cooked, stir in fresh spinach until wilted and add a splash of heavy cream.
- Remove from heat and let rest for 5 minutes. Garnish with fresh parsley or dill and serve with lemon wedges, if desired.
Notes
For extra flavor, consider marinating the chicken for 30 minutes before cooking. Adjust the amount of red pepper flakes to your preferred spice level. If you don't have a lid for your skillet, aluminum foil works perfectly to cover it during simmering. Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.