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–+ servings
Close up of creamy chicken orzo with mushrooms and silverbeet

Creamy Chicken Orzo

Easy and flavourful one-pot creamy chicken orzo with caramelised mushrooms and silverbeet (or spinach) is the ultimate comfort food! For a simple weeknight dinner option, look no further!
Quick how to video above.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 452kcal

Ingredients

  • 500 g (1 lb) chicken thighs cut into large bite-sized pieces
  • 300 g (10 oz) orzo pasta ~1⅓ cups, aka risoni
  • 350 g (12 oz) button mushrooms thickly sliced, portabello okay too
  • ½ bunch silverbeet (chard) stems removed, roughly cut leaves. Should be ~2 large handfuls
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • ½ cup heavy cream aka thickened cream
  • 4 cups chicken stock or vegetable stock (note 1)
  • 2 tablespoon parmesan cheese grated, plus extra to serve
  • ¼ cup fresh parsley finely chopped
  • 2 tablespoon olive oil
  • 1 teaspoon lemon juice optional: plus zest of half lemon
  • salt and pepper to taste

Instructions

  • In a large saute pan with a lid, saute mushrooms with 1 tablespoon of olive oil over high heat until golden brown (note 2). About 5 minutes. Add half of the minced garlic and season with salt and pepper. Saute for a further 1 minute then remove and set aside.
  • In the same pan (no need to wash), add remaining olive oil, remaining garlic and onions. Saute for 1 minute then add in chicken over high heat. Spread the chicken into 1 single layer and flip after ~3 minutes to lightly caramelise and brown both sides.
  • Add orzo and chicken stock. Bring up to a boil then reduce heat to low and cook for ~12 minutes with the lid on. Stirring occasionally to prevent the bottom from sticking.
  • Add mushrooms back in, stir through then add in silverbeet. Stir through until the silverbeet has softened.
  • Add heavy cream, parmesan cheese, lemon juice and lemon zest (optional). Mix well, taste, and adjust for salt, pepper or lemon juice to taste. The pasta should be thick and creamy. Add in more water to loosen if preferred.
  • Turn the heat off. Mix in parsley and serve with extra parmesan cheese and freshly cracked black pepper.

Notes

1. Chicken stock - Use either fresh stock or stock powder mixed with water. 
2. Trick to caramelise mushrooms to golden brown - spread mushrooms out into a single layer over high heat and only turn every 2 minutes or so. This allows sufficient time for the water to release from the mushrooms, evaporate, and only after that, the color will start to appear due to direct heat from the pan.
If using rotisserie chicken instead - once onions and garlic have been sauteed for 1 minute at step #2 of the instructions above, add in rotisserie chicken then move on straight to step #3. 
Storage - store in airtight containers for up to 4 days in the fridge. They last up to 6 months in the freezer. When reheating, add in generous splashes of water to loosen the pasta up and it'll turn creamy and saucy again.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 452kcal | Carbohydrates: 44g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 105mg | Potassium: 673mg | Fiber: 3g | Sugar: 4g | Calcium: 79mg | Iron: 2mg