Easy chicken and mushroom orzo is just what the doctor ordered after a long week of work. Simple to prepare and loaded with chicken and sautéed mushrooms.
This easy chicken and mushroom orzo is really easy to customize too! You could easily use ground chicken or ground turkey. You could also add sliced basil leaves too. If you really want to get crazy, add some torn, fresh mozzarella on top when you serve!
If you don’t have orzo, you could follow the instructions for a homemade risotto and continue on with the recipe the same way! You could even add more vegetables to this chicken and mushroom orzo, such as:
- Fried eggplant
- Sweet potatoes
- Bell peppers
It really is a versatile recipe that gives you a lot of leeway for creative cooking freedom. Personally, I really love the simple combination of chicken and mushrooms.
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Easy Chicken and Mushroom Orzo
- 1 pound chicken breasts diced
- 2 teaspoons olive oil
- 1 teaspoon dry thyme
- 2 teaspoons Espelette powder or crushed red pepper, more or less to taste
- 1 teaspoon garlic powder
- 1 shallot onion peeled and diced
- 8 ounces cremini mushrooms trimmed and sliced
- 1 pint cherry tomatoes halved
- 8 ounces dry orzo
- 2-3 cups chicken stock more or less as needed
- 1/2 cup freshly grated parmesan cheese plus more for garnish
- 1 tablespoon freshly minced parsley plus more for garnish
- Salt and pepper to taste
Cook the Chicken:
- Pat the chicken dry and season all over with salt, pepper, thyme, and Espelette powder.
- Heat the oil in a wide sauté pan over medium-high heat. Once hot, add the chicken in an even layer and cook without moving for 3-5 minutes until a deep, golden-brown crust forms on the chicken. Flip and cook an additional 5-7 minutes or until the chicken is nearly completely cooked through. Transfer to a bowl.
Sauté the Vegetables:
- If the skillet seems dry, add an additional teaspoon of oil. Add the shallot and mushrooms and season with salt and pepper. Cook for 7-8 minutes, stirring occasionally, until the mushrooms are well-browned.
- Add the cherry tomatoes and season with salt and pepper. Cook for 2-3 minutes until just beginning to soften. Add the cooked chicken and toss to combine.
Cook the Orzo:
- Pour the orzo into the pan and toss to combine.
- Pour in 1/2 cup of the stock and scrape up any browned bits stuck to the bottom of the pan. Bring to a boil and then cook, stirring regularly, until all the liquid has been absorbed. Continue adding the stock in 1/2 cup increments, stirring after each addition and only adding more stock once the previous addition has been absorbed.
- Continue cooking the orzo until al dente, stirring regularly to keep the orzo from sticking to the pan.
Finish the Orzo:
- Stir in the grated parmesan cheese and minced parsley. Season the orzo to taste with salt, pepper, and more Espelette pepper, if desired. Turn off the heat.
- Divide the orzo between shallow bowls and garnish with more parmesan, parsley, Espelette powder, and extra virgin olive oil, if desired. Enjoy!