If you are craving a cozy, flavorful one-pan dinner that feels like a warm hug, the Mushroom Orzo and Chicken Skillet Recipe is your new best friend. This dish brings together juicy, crispy-skinned chicken thighs with tender, earth-kissed mushrooms and creamy orzo pasta, all baked perfectly in a single skillet. Not only does it fill your kitchen with inviting aromas, but it also delivers layers of taste and texture that make every bite utterly irresistible. Whether for a weeknight meal or a casual gathering, this recipe is sure to become a favorite you’ll return to again and again.
Ingredients You’ll Need
The beauty of this Mushroom Orzo and Chicken Skillet Recipe lies in its use of simple, wholesome ingredients that each play a crucial role in building flavor and texture. From the rich and crispy chicken thighs to the nutty orzo and fragrant mushrooms, every component brings something special to the skillet.
- 6 skin-on, bone-in chicken thighs: These provide juicy, flavorful meat with crispy, golden skin that’s pure comfort food heaven.
- Salt and black pepper: Essential for seasoning, these simple staples enhance every ingredient’s natural taste.
- 1 tablespoon olive oil: Helps crisp the chicken skin and sauté the aromatics with a subtle fruity note.
- 1 small onion (finely diced): Adds sweetness and depth, softening the umami of mushrooms beautifully.
- 1 small leek (white and pale green parts only, chopped, optional): Offers a mild, elegant onion flavor that complements the dish perfectly.
- 10 oz brown button mushrooms (sliced): Brings earthiness and a meaty texture that balances the tender chicken and pasta.
- 1 clove garlic (minced): Infuses the dish with aromatic warmth and a slight kick.
- 8 oz uncooked orzo pasta: This tiny, rice-shaped pasta cooks creamy, soaking up all the flavorful juices in the skillet.
- 1/3 cup dry white wine (or more broth): Adds acidity and brightness, lifting the flavors and deglazing the pan beautifully.
- 2 cups low-sodium chicken broth: Provides the liquid for cooking orzo and layering savory flavor without overwhelming saltiness.
- Juice from 1 lemon: A bright, fresh finish that elevates the whole dish at the end.
- Chopped parsley, shaved parmesan cheese, and black pepper (to serve): These final touches add color, savory richness, and a sprinkle of heat for the perfect bite.
How to Make Mushroom Orzo and Chicken Skillet Recipe
Step 1: Prepare the Chicken
Begin by preheating your oven to 400°F. While it heats, season the chicken thighs generously with salt and black pepper on all sides. This simple step is your first flavor boost and ensures the chicken skin will crisp up nicely.
Step 2: Brown the Chicken
In a medium (about 9-inch) ovenproof skillet, warm the olive oil over medium-high heat. Place the chicken thighs skin-side down first, pressing them gently so the skin sizzles and crisps in the hot oil — this takes around 5 minutes. Flip the chicken and cook for another 2 to 3 minutes to get some color on the other side. Remove the chicken to a plate and set it aside. This browning adds rich texture and flavor that is simply unbeatable.
Step 3: Sauté the Aromatics and Mushrooms
Using the same skillet, reduce the heat to medium and toss in the diced onion and leek (if you’re using it). Cook until softened, about 3 minutes. Then, stir in the sliced mushrooms and garlic, sautéing until the mushrooms release their juices and soften, about 5 more minutes. This is where the earthy mushroom flavor really starts to build.
Step 4: Toast the Orzo and Deglaze
Stir the uncooked orzo into the skillet, allowing it to toast lightly for about a minute. Pour in the dry white wine (or additional broth if you prefer), scraping the bottom of the pan to loosen up those delicious browned bits left from chicken and veggies. These bits are pure flavor gold and add depth to your dish.
Step 5: Add Broth and Bake
Once the wine has mostly cooked away, stir in the chicken broth. Bring the mixture to a boil, then remove the skillet from heat. Nestle the browned chicken thighs on top of the orzo mixture evenly. Transfer the skillet to your preheated oven and bake for 20 to 25 minutes, until the orzo is tender and the chicken reaches a safe internal temperature. Your kitchen will fill with intoxicating aromas — a sign this dish is nearly ready.
Step 6: Finish and Serve
When the chicken and orzo are perfectly cooked, squeeze the juice of one lemon over the top, sprinkle with chopped parsley and generous shavings of parmesan cheese, then finish with freshly cracked black pepper. These bright and savory garnishes add freshness and contrast to the rich, hearty skillet meal.
How to Serve Mushroom Orzo and Chicken Skillet Recipe
Garnishes
Fresh parsley, shaved parmesan, and a splash of lemon juice truly brighten this dish while adding layers of texture and color. Don’t shy away from extra cracked black pepper either — it brings a lovely subtle heat that complements the mushrooms and chicken wonderfully.
Side Dishes
Since this meal is a complete one-pan wonder, you might want to keep the sides light. A crisp green salad with vinaigrette or steamed seasonal veggies like asparagus or green beans provide fresh crunch and balance the richness of the skillet.
Creative Ways to Present
Serve this Mushroom Orzo and Chicken Skillet Recipe directly from the pan at the table for a rustic, homey vibe that invites everyone to help themselves. For a more polished look, plate individual portions garnished with extra parmesan and herbs alongside a lemon wedge to squeeze on at the last minute.
Make Ahead and Storage
Storing Leftovers
Leftover mushroom orzo and chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal.
Freezing
This dish freezes well if refrigerated first. Portion the cooled meal into freezer-safe containers or bags. It will keep for about 2 months. To avoid a mushy texture, you might prefer to freeze the orzo and chicken separately if planning long-term storage.
Reheating
Reheat leftovers gently on the stove over medium-low heat or in the microwave, adding a splash of broth or water to loosen the orzo if it has thickened. This helps revive the creamy texture and keeps the chicken moist and flavorful.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless chicken thighs or breasts can be used, but bone-in thighs provide more flavor and juiciness. Adjust cooking time accordingly—boneless pieces will cook faster.
What if I don’t have white wine? Can I skip it?
You can substitute the white wine with an equal amount of extra chicken broth or even a splash of lemon juice for acidity. The wine adds brightness but is not essential.
Can I make this recipe dairy-free?
Yes, simply omit the parmesan cheese or replace it with a dairy-free alternative. The dish will still be rich and tasty thanks to the mushrooms and well-seasoned chicken.
Is it possible to make this recipe vegetarian?
For a vegetarian version, replace chicken with tofu or a medley of hearty vegetables, and use vegetable broth. The mushrooms and orzo will still create a deeply satisfying meal.
How can I ensure the chicken skin comes out crispy?
Pat the chicken skin very dry before cooking and avoid crowding the pan. Cook skin-side down in hot oil without moving it too much to develop that perfect crispy, golden crust.
Final Thoughts
This Mushroom Orzo and Chicken Skillet Recipe is truly one of those dishes that feels like a warm, comforting embrace from the inside out. Its simple yet delectable ingredients come together beautifully to create a meal that’s both impressive and easy to make. So go ahead, gather your skillet and ingredients, and dive into this delicious experience—you really can’t go wrong with this tasty, all-in-one skillet wonder.
Print
Mushroom Orzo and Chicken Skillet Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes stovetop + 20-25 minutes baking
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Description
This Mushroom Orzo and Chicken Skillet is a flavorful one-pan dish combining tender, crispy chicken thighs with earthy mushrooms and tender orzo pasta. Cooked first on the stovetop to develop rich flavors and then finished in the oven, it delivers a comforting, balanced meal topped with fresh lemon juice, parsley, and shaved Parmesan for an inviting Mediterranean touch.
Ingredients
Chicken
- 6 skin-on, bone-in chicken thighs (patted dry)
- Salt and black pepper, to season
- 1 tablespoon olive oil
Vegetables and Aromatics
- 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
Orzo and Liquids
- 8 oz uncooked orzo pasta
- 1/3 cup dry white wine (or more chicken broth as substitute)
- 2 cups low-sodium chicken broth
Finishing Touches
- Juice from 1 lemon
- Chopped parsley, for serving
- Shaved Parmesan cheese, for serving
- Freshly cracked black pepper, to serve
Instructions
- Preheat and Season Chicken: Heat your oven to 400°F (200°C). Season the chicken thighs all over generously with salt and black pepper to enhance the flavor of the meat.
- Sear Chicken Skin-Side Down: Heat 1 tablespoon of olive oil in a medium (about 9-inch) ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down in the hot oil and cook until the skin is crispy and golden, about 5 minutes. Flip the chicken over and cook the other side for 2-3 minutes to brown. Remove the chicken to a plate and set aside to keep warm.
- Sauté Vegetables: In the same skillet over medium heat, add the finely diced onion and chopped leek (if using). Cook until they start to soften, approximately 3 minutes. Add the sliced mushrooms and minced garlic, continuing to cook until mushrooms soften and aromatics are fragrant, about 5 minutes.
- Add Orzo and Deglaze: Stir the uncooked orzo pasta into the skillet and cook for an additional minute to toast slightly. Pour in the dry white wine (or extra broth if preferred), scraping the browned bits off the bottom of the skillet to release maximum flavor. Allow the wine to reduce almost completely.
- Add Broth and Bake: Stir in the low-sodium chicken broth and bring the mixture to a boil on the stovetop. Remove the skillet from heat and nestle the seared chicken thighs on top of the orzo mixture. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the orzo is tender and the chicken is cooked through to the bone.
- Serve: Once cooked, remove the skillet from the oven. Drizzle the lemon juice over the chicken and orzo. Garnish with chopped parsley, shaved Parmesan cheese, and freshly cracked black pepper. Serve warm for a hearty and comforting meal.
Notes
- If you don’t have an ovenproof skillet, transfer the orzo and vegetables to a baking dish before adding the chicken and baking.
- The white wine can be substituted with extra chicken broth if you prefer to avoid alcohol.
- For a richer flavor, use chicken broth with no salt added to better control seasoning.
- You can swap brown button mushrooms with cremini or baby bella mushrooms for a deeper flavor profile.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop or in the microwave.
