Rich and tender orzo pasta with juicy pieces of chicken and fragrant mushrooms in a creamy sauce — a satisfying one-skillet dinner. The orzo gently simmers right in the sauce with broth, absorbing the flavor of the spices and onion, then is finished with grated Parmesan and freshly ground black pepper.
Ingredients
- Orzo pasta — 6.3 oz | 180 g
- Boneless chicken thighs — 1.1 lb | 500 g
- Mushrooms (button or any other) — 7 oz | 200 g
- Yellow onion — 1/2 pc.
- 20% cream — 3/4 cup | 200 ml
- Chicken broth — 1 2/3 cups | 400 ml
- Parmesan — for serving
- Salt, black pepper, paprika, dried garlic — to taste
Step-by-step recipe
- Cut the chicken into large pieces and season with salt, black pepper, paprika, and dried garlic. Toss to coat evenly.
- Heat a wide skillet over medium heat and sear the chicken until golden on all sides. Transfer to a plate.
- In the same skillet, sauté the finely chopped onion until soft and fragrant.
- Add the sliced mushrooms and cook until browned and any excess moisture has evaporated.
- Stir in the orzo and toss quickly with the onion and mushrooms so the grains are coated with the pan juices and buttery richness.
- Pour in the cream and chicken broth, then season with salt to taste. Stir well, scraping up any browned bits from the bottom.
- Return the chicken to the skillet, bring to a gentle simmer, reduce the heat to low, and cook for about 10 minutes, until the orzo is tender and the sauce is silky and lightly thickened.
- Remove from the heat and let stand for 2–3 minutes. Before serving, sprinkle with grated Parmesan and a little more black pepper.
Nutritional value per serving
| Calories | ≈ 480 kcal |
|---|---|
| Protein | ≈ 43 g |
| Fat | ≈ 22 g |
| Carbohydrates | ≈ 35 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Cream: 20–33% works well. The higher the fat content, the thicker the sauce.
- Texture: if the sauce becomes too thick, add a splash of hot broth and warm through for a minute.
- Without mushrooms: feel free to leave them out — the dish still works beautifully, or add a handful of spinach at the end.
- Cheese: substitute Pecorino or any well-aged hard cheese for the Parmesan.
- Heat: add a pinch of chili flakes along with the paprika.
FAQ
What can I use instead of orzo if I don’t have any?
Use a small pasta shape such as conchiglie, risoni, or couscous. Cooking time may vary by 1–3 minutes, so check for doneness.
Which cream is best for the sauce?
20–33% is ideal. A lighter sauce comes from 20% cream, while 30–33% gives a richer, thicker result.
Can I use chicken breast instead of thighs?
Yes. Use 1.1–1.3 lb | 500–600 g chicken breast, sear briefly just until the surface turns opaque with golden edges, then finish cooking in the sauce so it stays juicy.