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One-Pan Creamy Spinach Mushroom Orzo with Chicken

A comforting and creamy one-pan dish featuring tender orzo, succulent chicken, earthy mushrooms, and fresh spinach, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 2 cups fresh spinach
  • 1 cup mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • to taste Salt and pepper
  • 2 tablespoons Olive oil
  • to serve Parmesan cheese for serving

Method
 

Preparation
  1. Heat about 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
  3. Add the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until the mushrooms soften.
Cooking the Orzo
  1. Add the orzo pasta to the skillet, stirring it with the sautéed veggies.
  2. Pour in the chicken broth and bring the mixture to a simmer.
  3. Cook for 8-10 minutes, stirring occasionally until the orzo is al dente.
Incorporating Ingredients
  1. Once the orzo is cooked, stir in the shredded chicken and fresh spinach.
  2. Cook until the spinach wilts, about 2-3 minutes.
Final Touches
  1. Pour in the heavy cream and stir everything to combine.
  2. Season with salt and pepper to taste, allowing the mixture to simmer for a couple more minutes until creamy and heated through.
Serving
  1. Serve your creamy orzo topped with freshly grated Parmesan cheese and a sprinkle of cracked black pepper if desired.
  2. Enjoy it warm with your family!

Notes

For a Halal-friendly protein, swap chicken for grilled shrimp or chickpeas. Don’t rush the aromatics; sautéing the onions and garlic until fragrant builds flavor. Make sure your orzo is cooked just right; it should have a slight bite to it when you add the cream. Keep an eye on the spinach; it only needs a moment to wilt. Allow leftovers to cool before storing in an airtight container for up to 3 days. Can be frozen for a month.