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Easy Chicken and Mushroom Orzo_MidPage

Easy Chicken and Mushroom Orzo

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.
5 from 3 votes
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Cook Time: 40 minutes
Servings: 4
4.68

Ingredients

  • 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
  • ½ cup freshly grated Parmesan cheese plus more for garnish
  • 1 tablespoon freshly minced parsley plus more for garnish
  • Salt and pepper to taste

Instructions

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.

To Serve:

  • Divide the orzo between shallow bowls and garnish with more parmesan, parsley, Espelette powder, and extra virgin olive oil, if desired. Enjoy!
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