Spinach Mushroom Orzo Chicken
A comforting one-pan dish featuring tender chicken, earthy mushrooms, fresh spinach, and delicate orzo simmered in a savory broth with herbs and Parmesan.
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.