Looking for a super easy one pot dinner recipe? Try my Mushroom Orzo and Chicken Skillet! So easy to prep, mostly bakes in the oven, and perfect for a family meal!
There can never be too many easy dinner recipes, right? I especially appreciate any meal I can prepare in a single pan – I’m always in favor of less dishes to wash!
Here, we’re pairing a delicious mushroom orzo with crispy baked chicken thighs. Such a delicious combination, and super easy to make.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken: Skin-on, bone-in chicken thighs are my favorite here, but feel free to use boneless chicken thighs if you prefer, they’ll cook in the same amount of time. You can also use chicken breast, it will bake in 15-20 minutes – make sure the orzo is done, otherwise remove the chicken breasts and bake the orzo for another 5 minutes.
- Leek: Feel free to leave this out if you’re not a fan.
- Mushrooms: If you don’t like mushrooms, leave them out, but you’ll lose some bulk and flavor. Chopped broccoli would work as well, or stir a few handfuls of baby spinach into the orzo once it’s finished.
- Broth: If you don’t have chicken broth on hand, vegetable broth is a good substitute.
How to make Mushroom Orzo & Chicken
1. Start by browning the chicken thighs in a skillet in a little oil.
You’ll want to start with the skin side down first and cook it until the skin is browned and crispy, about 5 minutes. Then flip and brown the other side for 2-3 minutes.
2. Once the chicken is browned on both sides, remove the chicken and set it aside on a plate.
Add the leeks and onion to the skillet and cook until softened.
3. Now add the sliced mushrooms and minced garlic and cook until the mushrooms have fully softened, and their juices have evaporated.
This can take a few minutes – check the last photo in the collage above to see what my mushrooms looked like when they were ready!
4. Once the mushrooms are cooked, stir in the orzo for one minute.
5. Pour the white wine into the skillet (or broth, if not using alcohol), scraping any browned bits off the bottom of the pan.
6. Finally, pour the chicken broth into the skillet and stir well. Place the chicken on top and bake until the orzo is tender and the chicken is done!
Recipe tips
- Use the right size skillet – you don’t want it too small or the broth will flow over. You also don’t want it too large, or the orzo may burn. Mine in the photos/videos is definitely too small, but I really wanted to use a black skillet for the photos and I don’t own a different size. Around 9-10 inches is a good size for this recipe.
- Brown the chicken skin well for the best flavor.
- Make sure to cook the mushrooms until they have fully softened, and their juices have evaporated. Otherwise, the orzo may come out too soupy!
- Make sure you do not pre-cook the orzo! It really does go in uncooked.
Serving ideas
My kids love this with shaved parmesan cheese and chopped parsley. I personally always add a splash of lemon juice and plenty of black pepper to my portion.
If you’re looking for a vegetable side, this goes great with Garlic Roasted Broccoli, Sautéed Green Beans or Roasted Asparagus!
If you want to serve a salad, try my Cherry Tomato Caprese Salad, or my Tomato, Cucumber and Avocado Salad.
More easy chicken thigh recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Mushroom Orzo and Chicken Skillet
Recipe details
Ingredients
- 6 skin-on, bone-in chicken thighs patted dry
- salt and black pepper
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 small leek white and pale green parts only, chopped (optional)
- 10 oz brown button mushrooms sliced
- 1 clove garlic minced
- 8 oz uncooked orzo pasta
- ⅓ cup dry white wine OR more broth
- 2 cups low-sodium chicken broth
- juice from 1 lemon chopped parsley, shaved parmesan cheese and black pepper, to serve
Instructions
- Heat oven to 400°F. Season chicken all over with salt and pepper.
- Heat 1 tablespoon oil in a medium (around 9 inches) ovenproof skillet over medium-high heat. Place chicken skin-side down in the hot oil and cook until skin is crispy, about 5 minutes. Flip and brown on the other side for 2-3 minutes, then remove to a plate and set aside.
- In the same skillet over medium heat, cook onion and leek (if using) until starting to soften, about 3 minutes. Stir in the mushrooms and garlic and cook until softened, about 5 minutes.
- Stir uncooked orzo into skillet and cook for another minute, then pour wine (OR extra broth) into skillet, scraping any browned bits off the bottom.
- Once wine has almost cooked away, stir chicken broth into skillet. Bring to a boil, then take off the heat. Nestle chicken on top and bake for 20-25 minutes, or until orzo is cooked and chicken is done to the bone.
- Serve with lemon juice, chopped parsley, parmesan shavings and freshly cracked black pepper.
Notes
Ingredient notes
- Chicken: Skin-on, bone-in chicken thighs are my favorite here, but feel free to use boneless chicken thighs if you prefer, they’ll cook in the same amount of time. You can also use chicken breast, it will bake in 15-20 minutes – make sure the orzo is done, otherwise remove the chicken breasts and bake the orzo for another 5 minutes.
- Leek: Feel free to leave this out if you’re not a fan.
- Mushrooms: If you don’t like mushrooms, leave them out, but you’ll lose some bulk and flavor. Chopped broccoli would work as well, or stir a few handfuls of baby spinach into the orzo once it’s finished.
- Broth: If you don’t have chicken broth on hand, vegetable broth is a good substitute.
Recipe tips
- Use the right size skillet – you don’t want it too small or the broth will flow over. You also don’t want it too large, or the orzo may burn. Mine in the photos/videos is definitely too small, but I really wanted to use a black skillet for the photos and I don’t own a different size. Around 9-10 inches is a good size for this recipe.
- Brown the chicken skin well for the best flavor.
- Make sure to cook the mushrooms until they have fully softened, and their juices have evaporated. Otherwise, the orzo may come out too soupy!
- Make sure you do not pre-cook the orzo! It really does go in uncooked.
Laura says
You did a wonderful job with this recipe – 5 star and definitely a do over!! So delicious and a recipe easy to follow!!
Alyssa says
Should this chicken, mushroom, and orzo dish be covered when I put it in the oven?