One-Pot Chicken Mushroom Orzo

This One-Pot Chicken Mushroom Orzo combines bell peppers, green peas, and fresh herbs in a simple yet deeply satisfying and comforting meal.

Hello, folks! How are you doing? How did you spend your Easter weekend? Did you enjoy it? Did you have some extra sleep? Did you make anything delicious? How many pounds of chocolate eggs did you consume? Did you catch any chocolate (or at least regular) bunnies?

Sorry for asking so many questions. I’ve missed you. I actually spent my weekend quite nicely. A lot of lazy hours and some activities – the perfect balance. Importantly, I managed to meet my best friends—the bed and pillows.

And sadly, I didn’t have any chocolate eggs/bunnies this year.

Indeed, on that weekend, we were basically having one-skillet comfort meals. Be good kids, and I may show you some food soon.

Now, shall we dig into another tasty recipe, One-Pot Chicken Mushroom Orzo?

What is Orzo?

Orzo is a type of small, rice-shaped pasta typically made with durum wheat semolina, though varieties made with other flours exist. Named after the Italian word for “barley,” orzo is a versatile ingredient used in various dishes, including soups, salads, casseroles, and main courses, often serving as a pasta version of rice. It cooks quickly and is a staple in Mediterranean cuisines. Be sure to check some inspirations below:

• Veal Orzo (Orzo with Veal Ragù)
• Chicken Orzo Bean Soup (Chicken Soup with Pasta)
• Spring Vegetable Orzo Risotto

One-Pot Chicken Mushroom Orzo

This One-Pot Chicken Mushroom Orzo that I made a couple of weeks ago was delicious, to say the least. Chicken, mushrooms, sweet peas, and some other good things cooked with orzo? That’s an ultimate comfort (but still quite healthy) dish.

Perfect for everyone who still doesn’t fully feel the business week:)

And before I let you go, you should honestly answer how many chocolate (or regular) bunnies you caught last weekend.

More One-Skillet Recipes

• Apricot Pine Nuts Chicken Skillet
• Creamy Chicken Breasts with Prunes
• Shawarma-Inspired Skillet Chicken
• Porcini Mushroom Chicken Skillet

I hope you enjoy this orzo with chicken and mushrooms and will try it. If you try it, please let me know in the comment section below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

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One-Pot Chicken Mushroom Orzo

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Mains and Comfort Dishes

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

This One-Pot Chicken Mushroom Orzo combines bell peppers, green peas, and fresh herbs in a simple yet deeply satisfying and comforting meal.

Cook Mode

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Ingredients

• 10-12 (200-250 g) medium button mushrooms, washed, dried, and sliced

• 1 tbsp. (15 ml.) olive oil

• 2 medium (300-350 g total) boneless skinless chicken breasts, cut into bite-sized pieces

• 2 bell peppers, cored, seeded, and cubed

• 1 jalapeno, seeded and sliced

• 1 tbsp. smoked paprika

• 1/2 tbsp. dry oregano or thyme

• 1 and 1/2 cups (~350 g) uncooked orzo

• 1 cup (160 gr.) frozen green peas

• salt and pepper, to taste

• fresh parsley, for serving

Directions

• Cook the mushrooms in a large pan / pot without adding any fat, over high-medium to high heat, stirring occasionally, for about 7-10 minutes or until the mushrooms have released the liquid and started to brown Remove to a large bowl and set aside.
• Wash out and wipe the skillet. Add the olive oil and cook the chicken for about 5-7 minutes, stirring few times, until no longer pink.
• Add the sweet peppers, jalapeno, smoked paprika, and oregano and cook for another 4-5 minutes. Remove the chicken and veggies to the bowl with mushrooms.
• Wipe down the skillet and place the orzo and 3 cups of boiling water along with 1/2 tsp. of salt. Bring to a boil then reduce heat an simmer for about 7-8 minutes, adding a bit more water if necessary, until the orzo is cooked to al dente.
• Add the green peas and return the chicken and mushrooms. Increase heat and cook for 3-4 minutes, covered. Try and season more to taste.
• Off heat. Cover and let stand for 5 minutes before serving. Sprinkle with fresh parsley, if desired. Keep leftovers refrigerated for up to 4 days.