One-Pan Creamy Spinach Mushroom Orzo with Chicken
A quick and comforting one-pan meal featuring tender orzo, savory chicken, earthy mushrooms, and fresh spinach in a rich, creamy sauce.
Ingredients
Pasta & Broth
- 1 cup orzo pasta
- 2 cups chicken broth For added flavor
Protein & Vegetables
- 1 cup cooked chicken, shredded Use rotisserie chicken for convenience
- 1 cup fresh spinach Can substitute with kale if preferred
- 1 cup mushrooms, sliced Any variety of mushrooms can be used
Sauce & Seasoning
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Toppings
- Parmesan cheese for serving Freshly grated for best flavor
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced mushrooms, sautéing them until they’re golden and fragrant—about 3-4 minutes.
- Pour in the chicken broth and bring it to a gentle simmer.
Cooking
- Add the orzo to the skillet, stirring occasionally. Allow it to cook according to the package instructions, usually around 9-10 minutes, until it’s al dente.
- Once the orzo is cooked, stir in the cooked chicken and fresh spinach until the spinach wilts.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper.
Serving
- Serve immediately, topped with freshly grated Parmesan cheese.
Notes
You can substitute chicken with turkey or chickpeas for a vegetarian option. Store leftovers in an airtight container in the fridge for up to three days or freeze for a month. Reheat with a splash of chicken broth or water.