Parmesan Herb Chicken, Mushroom and Orzo Skillet is a one pan, easy to make, comfort food dinner the whole family will love!
Hi friends, Danae from Recipe Runner here today and I’ve got an easy skillet dinner for you to try out, Parmesan Herb Chicken, Mushroom and Orzo Skillet. There’s nothing complicated about this meal and it can be on your table in just over 30 minutes.
Orzo is one of those pastas that people seem to forget about, myself included. Heck, my husband didn’t even know what it was. Although that’s not saying much, he doesn’t spend much time at the grocery store or cooking, he prefers to just eat. Sometimes orzo is mistaken for being a type of rice because of it’s shape and size, I assure you though, it’s pasta.
Parmesan Herb Chicken, Mushroom and Orzo Skillet is a great dinner to make when you’ve got a busy day or evening and not much time to dedicate to cooking. It’s also an ideal meal for those of you who hate washing lots of dishes, myself included.
Making this skillet dinner is super easy, I’d consider it a beginner level recipe if you’re new to cooking. The first step is to sauté the chicken in the skillet. Once it’s cooked put it on a plate, then add in onions and mushrooms. Those get a quick sauté and then the orzo and garlic are added in. Adding the orzo into the skillet and letting it toast for a minute adds a nice nutty flavor.
White wine is added to the skillet and if you’ve never done this you’ll be blown away by the great flavor that it adds. Once the alcohol cooks off add in the chicken broth, bring it to a boil and then cover with a lid. The orzo cooks for about 9 minutes and then the herbs, chicken and Parmesan cheese are all stirred in.
The result is a creamy, almost risotto consistency pasta dish that’s loaded with fresh, herbaceous flavors and the wonderful cheesy, saltiness of the Parmesan! It’s decadent tasting without being over the top on calories. If there happens to be leftovers, they heat up perfectly for lunch or dinner the next day. Enjoy!
Parmesan Herb Chicken, Mushroom and Orzo Skillet
- 2 teaspoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 8 ounces cremini mushrooms, stems removed and sliced thin
- 1/4 cup minced onion or shallot
- 1 teaspoon grated fresh garlic
- Kosher salt and fresh ground black pepper to taste
- 1 cup orzo
- 1/4 cup dry white wine
- 2 1/2 cups low sodium chicken broth
- 1 tablespoon chopped flat leaf parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1/2 cup shredded Parmesan cheese
- Heat 1 ½ teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.
- Add the remaining ½ teaspoon of olive oil to the skillet then add in the onion and mushrooms and season with salt and pepper. Sauté for 2-3 minutes or until the onion and mushrooms start to soften.
- Add in the orzo and garlic and sauté for about a minute. Add in the white wine and use the bottom of a wooden spoon to scrape up any brown bits. Pour in the chicken broth, stir everything together and bring it to a boil.
- Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 9 minutes or until the orzo is al dente. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.
- Add the cooked chicken back into the skillet and stir in the chopped herbs and Parmesan cheese until everything is combined. Taste for seasoning. Garnish with more Parmesan cheese and herbs. Serve immediately.
- Use gluten free orzo to make it gluten free.
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