Creamy Chicken and Orzo Skillet Recipe

This easy, flavorful and zesty creamy chicken orzo with mushrooms and silverbeet (or spinach) is the ultimate comfort food.

Ready in about 45 minutes, this one-pot creamy pasta is a perfect weeknight dinner that’s simple to make and reliably delicious.

The key is to caramelise the mushrooms and brown the chicken well so you get deep, nutty flavors that elevate this straightforward dish.

Prepare everything before you start cooking to keep the process smooth. Remove and discard the tough white stems of the silverbeet and roughly chop the leaves. If you prefer the stems, add them earlier in the cooking so they soften.

You should end up with about two large handfuls of leaves. Baby spinach is an optional swap.

Finely chop parsley and onion, mince the garlic, thickly slice the mushrooms, and cut the chicken thighs into large bite-sized pieces.

Season the chicken with salt and black pepper and mix to coat. Now you’re ready to cook.

Heat a large sauté pan over high heat and add 1 tablespoon of olive oil. Spread the mushrooms in a single layer and cook undisturbed until golden brown on both sides. This caramelisation adds excellent depth of flavour.

Once browned, add half the minced garlic, season lightly, sauté another minute, then remove the mushrooms and set aside.

In the same pan, add the remaining olive oil, the rest of the garlic and the chopped onion. Sauté briefly, then add the chicken. Spread the chicken into a single layer and brown over high heat for about 2–3 minutes per side until lightly caramelised.

Add the orzo and 4 cups of chicken stock. Bring to a boil, then reduce to low, cover, and cook about 12 minutes, stirring every few minutes to prevent sticking. The orzo will absorb most of the stock as it cooks.

Return the sautéed mushrooms to the pan and stir through.

Add the chopped silverbeet and cook until it wilts and softens. Leafy greens reduce quickly, so don’t worry if it looks like a lot at first.

Turn off the heat and stir in the heavy cream, grated Parmesan, lemon zest and the initial teaspoon of lemon juice. Mix well, taste, and adjust salt, pepper or more lemon if needed. The sauce should be thick and creamy—add a splash of stock or water if you prefer it looser.

Mix in the chopped fresh parsley and finish with cracked black pepper. Serve topped with extra grated Parmesan if desired.

Orzo is a rice-shaped pasta made from wheat. It looks like rice but is not the same and is not gluten-free.

Yes. If using rotisserie or precooked chicken, skip browning raw chicken. Sauté the onions and garlic, add the cooked chicken, then proceed with adding the orzo and stock.

Yes. Store in airtight containers in the freezer for up to six months. Reheat with a splash of water to restore creaminess.

Leftovers and storage instructions

Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for up to 6 months. When reheating, add splashes of water or stock to loosen the sauce and restore creaminess.