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Creamy Chicken Orzo with Mushrooms and Spinach

Creamy Chicken Orzo with Mushrooms and Spinach in 30 Minutes

A delicious Creamy Chicken Orzo with Mushrooms and Spinach recipe that's ready in just 30 minutes, perfect for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Skinless Boneless Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 1 teaspoon Salt Adjust to taste.
For the Sauce
  • 1 tablespoon Olive Oil Can substitute with canola or avocado oil.
  • 3 cloves Garlic Fresh is preferred.
  • 1/2 cup Heavy Cream Substitute with coconut milk for a lighter option.
For the Vegetables
  • 8 ounces Baby Bella Mushrooms Substitute with cremini or white button mushrooms.
  • 4 cups Fresh Spinach Use fresh for best texture.
For the Pasta
  • 1 cup Orzo For gluten-free options, replace with GF orzo or jasmine rice.
For Seasoning
  • 1 teaspoon Italian Seasoning No direct substitution necessary.
  • 1/2 teaspoon Paprika Substitute with smoked paprika for a deeper flavor.
  • 1/4 teaspoon Red Pepper Flakes Adjust to preference.
For the Broth
  • 3 cups Chicken Broth/Stock Use vegetable broth for a vegetarian version.

Equipment

  • skillet

Method
 

Cooking Steps
  1. Season chicken thighs with salt, paprika, and Italian seasoning. Heat olive oil in a skillet over medium-high heat. Add chicken, searing for about 5 minutes until golden brown. Flip and cook for an additional 8-10 minutes until internal temperature reaches 165°F (74°C).
  2. Add sliced baby bella mushrooms to the skillet with salt and pepper. Cook for 2-3 minutes until lightly browned. Remove half of the mushrooms and set aside.
  3. Add uncooked orzo to the skillet with remaining mushrooms. Pour in chicken broth and add minced garlic and red pepper flakes. Bring to a boil, then reduce to a simmer, cooking for 5-10 minutes until orzo is al dente.
  4. In the last 5 minutes of cooking, add fresh spinach, stirring until wilted. Pour in heavy cream, mixing until the sauce is creamy. Adjust seasoning if needed.
  5. Return reserved mushrooms and cooked chicken to the skillet. Stir gently to combine, warming through for 2 minutes before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months and reheat with added broth or cream for creaminess.

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