Discover the comforting charm of Spinach Mushroom Orzo with Chicken, a flavorful one-pan dinner perfect for busy weeknights. Tender chicken pieces meld seamlessly with earthy mushrooms and bright, fresh spinach, all nestled with delicate orzo pasta cooked in a savory, herb-infused broth.
This dish combines ease and elegance, offering a wholesome meal that feels homemade yet sophisticated. Aromatic garlic and onion set a delicious base while Parmesan cheese adds a creamy, umami finish, making it a satisfying plate for the whole family.
- One-pan convenience saves time and cleanup after a busy day.
- Balanced flavors from tender chicken, mushrooms, and fresh spinach create a nutritious, satisfying meal.
- Orzo pasta soaks up flavorful broth, making every bite comforting and delicious.
- Customizable with optional spice and bright lemon accents to suit your taste.
Ingredients
- Boneless, skinless chicken breasts or thighs (~450 g / 1 lb): Cut into bite-size pieces providing tender protein that cooks quickly and soaks up flavors.
- Orzo pasta (1 cup): Small rice-shaped pasta that absorbs broth for creamy texture and hearty mouthfeel.
- Olive oil (2 tablespoons): Used for sautéing chicken and vegetables, adding richness and a subtle fruity flavor.
- Small onion (1, finely chopped): Adds sweetness and depth when softened, balancing savory elements in the pan.
- Garlic cloves (2–3, minced): Aroma powerhouse that infuses the dish with savory, slightly pungent notes.
- Mushrooms (250 g / ~1 cup, sliced): Earthy and juicy, they contribute umami and meaty texture complementing chicken.
- Fresh spinach (3–4 cups): Bright green leafy vegetable that wilts into the orzo, adding nutrients and freshness.
- Salt and freshly ground black pepper: Essential seasonings that enhance all flavors together.
- Red pepper flakes (optional, pinch): Adds a mild heat kick to elevate the savory profile.
- Chicken broth (2½ cups): The flavorful cooking liquid that softens orzo and melds ingredients in one pan.
- Dried oregano or Italian seasoning (1 teaspoon): Herbaceous and aromatic spices that brighten and deepen the sauce.
- Grated Parmesan cheese (¼ cup, plus extra for serving): Creamy, salty finish that enriches textures and adds umami depth.
- Fresh lemon juice or zest (optional): Adds a refreshing citrus brightness to enliven the dish and balance richness.
Instructions
- Cook the chicken
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the bite-sized chicken pieces, well-seasoned with salt and pepper, then cook for about 6 to 8 minutes, stirring occasionally. This browns the chicken for flavor and ensures it is cooked through but still juicy. Once done, transfer the chicken to a plate and set aside to keep warm.
- Sauté the vegetables
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In the same skillet, add the remaining tablespoon of olive oil. Toss in the finely chopped onion and cook for 2 to 3 minutes until it softens and becomes translucent, releasing sweetness. Next, add the minced garlic and sliced mushrooms, cooking for another 4 to 5 minutes. The mushrooms will release moisture and begin to brown, deepening their rich earthiness, which forms the heart of the flavor base.
- Add orzo and broth
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Stir in the orzo pasta, coating it evenly with the fragrant onion, garlic, mushrooms, and olive oil mixture. Pour in the chicken broth and sprinkle the dried oregano or Italian seasoning on top. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the skillet and let it cook undisturbed for about 10 to 12 minutes until the orzo is tender and has absorbed most of the liquid, creating a creamy consistency without boiling away too quickly.
- Combine chicken and spinach
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Return the cooked chicken to the skillet and stir in the fresh spinach. The residual heat will wilt the greens just enough, preserving their vibrant color and fresh flavor. This step combines all main components and allows flavors to marry perfectly before finishing touches.
- Finish with Parmesan and seasoning
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Sprinkle the grated Parmesan cheese over the orzo and stir thoroughly to melt and incorporate the cheese into the sauce, enhancing creaminess and umami layers. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed to bring out balanced flavors.
- Serve warm with optional lemon
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Dish out the Spinach Mushroom Orzo with Chicken while it’s warm. For a bright contrast, add extra Parmesan cheese and a squeeze of fresh lemon juice or a little zest just before serving. This adds a fresh finish that complements the savory richness beautifully.
- Simmer the orzo gently and keep a close eye on the liquid level to avoid sticking or drying out.
- Swap fresh spinach for baby kale or Swiss chard if preferred, cooking slightly longer to wilt thoroughly.
- Use good quality chicken broth and fresh Parmesan to maximize flavor impact.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave with a splash of broth or water to loosen the orzo and prevent drying.
Serving Suggestions
This dish pairs wonderfully with a crisp side salad or a slice of crusty bread to soak up the savory sauce. A light white wine or sparkling water with lemon complements the fresh flavors beautifully.
- Cut chicken into uniform bite-sized pieces for even cooking.
- Don’t rush cooking orzo; a gentle simmer yields creamy texture without mushiness.
- For added depth, sauté mushrooms until nicely browned but not dry.
- Adjust red pepper flakes to your preferred heat level, or omit for milder taste.
FAQs
- Can I use a different protein?
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Yes, diced turkey or tofu can be substituted, but adjust cooking times accordingly to ensure protein is cooked through.
- Is dry orzo better than fresh?
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Dry orzo works best as it absorbs the broth and holds shape; fresh orzo is rare and melts too quickly.
- How do I avoid soggy orzo?
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Maintain a gentle simmer and avoid overcooking. Add broth gradually if the orzo absorbs it too fast.
- Can this be made gluten-free?
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Use gluten-free orzo or substitute with quinoa or rice to keep it gluten-free and maintain texture.
- What can I use if I don’t have Parmesan?
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Grated Pecorino Romano or a mild aged cheddar can substitute to add a similar salty, cheesy finish.
- Can I freeze leftovers?
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Freezing is not recommended as the texture of cooked spinach and orzo may degrade upon thawing.
- How to add more vegetables?
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Add diced bell peppers or zucchini when sautéing onions to boost nutritional value and flavor variety.
Spinach Mushroom Orzo Chicken
Equipment
- 1 large skillet
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 to 3 cloves garlic minced
- 1 cup sliced mushrooms about 8.8 oz
- 3 to 4 cups fresh spinach
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes optional
- 2 1/2 cups chicken broth or water with bouillon
- 1 teaspoon dried oregano or Italian seasoning
- 1/4 cup grated Parmesan cheese plus extra for serving
- Fresh lemon juice or zest optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, cook until browned and cooked through, about 6 to 8 minutes.
- Remove chicken and set aside.
- Add remaining olive oil to the skillet and cook chopped onion for 2 to 3 minutes until softened.
- Add garlic and mushrooms; cook 4 to 5 minutes until mushrooms release moisture and start to brown.
- Stir in orzo to coat with vegetables and oil.
- Pour in chicken broth and add oregano or Italian seasoning; bring to a gentle simmer.
- Reduce heat to medium-low, cover, and cook for 10 to 12 minutes until orzo is tender and most liquid is absorbed.
- Stir cooked chicken and fresh spinach into the orzo until the spinach wilts.
- Mix in Parmesan cheese and adjust seasoning with salt, pepper, and optional red pepper flakes.
- Serve warm with extra Parmesan and optional fresh lemon juice or zest.
Notes
- Simmer gently to prevent orzo from overcooking or sticking.
- Substitute baby kale or Swiss chard for spinach, cooking slightly longer.
- Extra Parmesan at serving enhances flavor and richness.
- Store leftovers in airtight container refrigerated up to 3 days; reheat with broth to loosen.
