If you love easy, comforting meals that taste like they came straight from a restaurant, this Creamy Spinach Mushroom Orzo with Chicken is about to become your new favorite.
It’s a one-pan recipe that’s simple enough for busy weeknights yet special enough to serve guests.
The creamy sauce, tender chicken, and earthy mushrooms come together beautifully with the delicate texture of orzo pasta — and cleanup couldn’t be easier.
Why You’ll Love This Spinach Mushroom Orzo with Chicken
There’s a lot to love about this dish, and once you make it, you’ll see why it’s a staple in so many home kitchens.
- It’s made in one pan, which means less mess and easy cleanup.
- The creamy texture and savory flavor make it feel indulgent yet wholesome.
- It’s high in protein and packed with vegetables.
- You can customize it with different add-ins or substitutions.
- It reheats beautifully, making it perfect for leftovers or meal prep.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that you might already have in your kitchen.
- Chicken: Boneless, skinless breasts or thighs work best.
- Orzo: A small, rice-shaped pasta that cooks quickly.
- Mushrooms: Cremini, baby bella, or white button mushrooms add rich, earthy flavor.
- Spinach: Fresh spinach adds color, nutrition, and freshness.
- Onion and Garlic: Essential aromatics that form the flavor base.
- Olive Oil and Butter: For sautéing and adding richness.
- Chicken Broth: Adds flavor and helps cook the orzo.
- Heavy Cream: Creates the creamy texture (you can use half-and-half for a lighter option).
- Parmesan Cheese: Freshly grated parmesan adds saltiness and depth.
- Seasonings: Salt, black pepper, and Italian herbs tie it all together.
How to Make Spinach Mushroom Orzo with Chicken
1. Sear the Chicken
Season the chicken with salt, pepper, and Italian herbs. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
2. Sauté the Vegetables
In the same skillet, melt a bit of butter. Add diced onion and sliced mushrooms, cooking until softened and lightly browned. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Toast the Orzo
Add the orzo directly to the skillet and stir for a minute or two. Toasting the orzo adds a nutty depth of flavor that enhances the dish.
4. Simmer in Broth
Pour in the chicken broth and bring to a gentle simmer. Stir occasionally as the orzo cooks and absorbs the liquid, about 8–10 minutes.
5. Add the Cream and Spinach
Once the orzo is tender and most of the broth has been absorbed, reduce the heat to low. Stir in the heavy cream and spinach. Cook until the spinach wilts and the sauce becomes creamy.
6. Combine and Serve
Slice the cooked chicken and return it to the skillet. Stir everything together until heated through. Sprinkle with freshly grated parmesan cheese before serving.
Tips for Perfect Creamy Orzo
- Use freshly grated parmesan: Pre-shredded cheese doesn’t melt as well.
- Don’t overcook the orzo: It should be al dente to keep its shape and texture.
- Add lemon juice: A splash of lemon brightens the creamy sauce.
- Stir often: Orzo can stick to the bottom of the pan if left unattended.
- Adjust thickness: Add a bit more broth or cream if the sauce becomes too thick.
Delicious Variations and Add-Ins
This recipe is wonderfully versatile. Try experimenting with a few of these variations to keep things interesting:
- Sun-Dried Tomato Orzo: Add chopped sun-dried tomatoes for a tangy twist.
- Garlic Parmesan Orzo: Use extra garlic and parmesan for bold, cheesy flavor.
- Vegetarian Option: Skip the chicken and use vegetable broth for a lighter meal.
- Spicy Kick: Add crushed red pepper flakes or a dash of cayenne.
- Protein Boost: Stir in cooked white beans or chickpeas.
What to Serve with Spinach Mushroom Orzo
While this dish is satisfying on its own, you can round out the meal with a few simple sides:
- Crusty garlic bread or focaccia
- A light garden salad with vinaigrette
- Roasted vegetables like asparagus or broccoli
- A glass of crisp white wine or sparkling water with lemon
Storage and Meal Prep Tips
If you’re planning ahead, this dish stores and reheats beautifully.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of broth or cream to loosen the sauce.
- Freeze: For best results, freeze without the spinach or cream. Add them fresh when reheating to maintain texture.
Recipe FAQ’s
Can I make this dish ahead of time?
Yes! You can make this recipe up to 2 days ahead. Store it in the refrigerator and reheat gently with a splash of broth or cream before serving.
Can I use rice instead of orzo?
You can, but the cooking time will increase, and the texture will be different. Orzo gives a creamier, risotto-like consistency.
What’s the best substitute for heavy cream?
Half-and-half or whole milk with a tablespoon of cream cheese works well for a lighter version.
One-Pan Creamy Spinach Mushroom Orzo with Chicken
Ingredients
- 1 lb boneless skinless chicken breasts (about 2 large breasts)
- 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)
- 1 ½ cups orzo pasta uncooked
- 3 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half for 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 the chicken breasts with salt, pepper, and Italian seasoning.
Sear the chicken
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden and fully cooked through. Remove from the pan and set aside on a plate.
Sauté the aromatics and mushrooms
- In the same skillet, melt the butter. Add chopped onion and cook until translucent, about 2 minutes. Add sliced mushrooms and cook for 4–5 minutes until browned. Stir in the minced garlic and cook for 30 seconds until fragrant.
Toast the orzo
- Add the orzo to the skillet and stir for 1–2 minutes until lightly toasted. This step enhances the flavor.
Simmer in broth
- Pour in the chicken broth and stir, scraping up any browned bits from the pan. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add cream and spinach
- Reduce the heat to low. Stir in the heavy cream and spinach. Cook for 2–3 minutes, stirring until the spinach wilts and the sauce thickens slightly.
Combine with chicken
- Slice the cooked chicken into strips and return it to the skillet. Stir until everything is well combined and heated through.
Finish and serve
- Sprinkle with Parmesan cheese and stir until melted. Adjust seasoning with salt, pepper, or a splash of lemon juice if desired. Serve warm.