One Pan Creamy Mushroom Chicken With Orzo
This creamy chicken and mushroom dish started as a quick weeknight experiment and turned into a repeat favorite fast. Everything cooks in one pan, from the golden seared chicken to the orzo simmered with garlic, onions, and mushrooms. Once the goat cheese melts into the pasta, you’re left with a creamy mushroom chicken situation that feels comforting but not boring. It’s cozy and exactly the kind of dinner I crave when time is short but expectations are high.
Winner Winner Chicken Dinner!
^That’s literally what I said out loud when I tested this recipe for the first time. I was craving a mushroom chicken situation similar to my marsala chicken. Something saucy, cozy, and loaded with garlicky mushrooms, but with a quicker, one-skillet twist.
So I leaned into my current obsession and added orzo right into the pan to make it a full meal without the extra steps. And then… goat cheese happened. Just a small amount (4 oz is all you need) adds the dreamiest creaminess and a subtle tang that pairs perfectly with the mushrooms. Trust me, once that orzo gets rich and velvety, you’ll know this one’s a keeper!
One-Skillet Mushroom Chicken Ingredients
You don’t need anything fancy to make this mushroom chicken orzo. Thin-sliced chicken breasts get seasoned simply with salt and pepper, then cooked in olive oil until golden. From there, it’s all about layers of flavor - white onion, garlic, plenty of mushrooms, and orzo simmered in chicken broth with a splash of white wine. A little goat cheese stirred in at the end adds just the right amount of tangy creaminess.
How to Make Mushroom Chicken with Creamy Orzo
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Recipe
Creamy Mushroom Chicken Orzo
Ingredients
- 1 ½ lbs chicken breast - 2 large chicken breasts sliced in half lengthwise into 4 thin pieces about ½ inch thick
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- ½ cup white wine - or more broth
- 1 white onion - diced
- 2 cloves garlic - minced
- 16 oz mushrooms - sliced
- 2 cups orzo
- 4 - 5 cups chicken broth - low sodium
- 4 oz goat cheese
Instructions
- Season the chicken breasts generously with salt and pepper on all sides. Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, add the chicken breasts and cook for 5–7 minutes per side, until golden and cooked through. Transfer the chicken to a plate and set aside.1 ½ lbs chicken breast, ½ teaspoon sea salt, ¼ teaspoon black pepper, 2 tablespoon olive oil
- Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer until reduced by about half.½ cup white wine
- Add the diced onion, garlic, and mushrooms to the pan, stirring occasionally to prevent burning. Cook until the mushrooms are golden and tender and the onions are softened.1 white onion, 2 cloves garlic, 16 oz mushrooms
- Stir in the orzo and let it toast with the mushrooms for 1–2 minutes. Pour in the chicken broth and bring to a gentle simmer. Start with 4 cups and add more if needed. Cook for 10–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.2 cups orzo, 4 - 5 cups chicken broth
- Once the orzo is soft and creamy, stir in the goat cheese until fully melted and incorporated. Nestle the chicken breasts back into the pan and warm through.4 oz goat cheese
- Serve warm in bowls and enjoy.
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