A comforting one-pot dish with tender chicken, savory mushrooms, and orzo pasta, all cooked in a creamy Parmesan sauce. Perfect for a busy weeknight.

2 tablespoons olive oil

2 boneless, skinless chicken breasts, diced

1 onion, chopped

2 cloves garlic, minced

8 oz mushrooms, sliced

1 cup orzo pasta

3 cups chicken broth

1/2 cup heavy cream

1/2 cup Parmesan cheese, grated

Salt and pepper to taste

Fresh parsley, chopped (optional)

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Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the sliced mushrooms and cook for 5 minutes until they release moisture and begin to brown.
Add the orzo pasta and cook for 1-2 minutes to lightly toast it.
Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy.
Return the cooked chicken to the skillet and stir to combine. Season with salt and pepper to taste.
Garnish with fresh parsley before serving, if desired.

To make it vegetarian, replace chicken with tofu or more mushrooms.

Add crushed red pepper flakes for a spicy kick.

For gluten-free, swap orzo with a gluten-free pasta variety.

This dish keeps in the fridge for 3-4 days. Add a splash of broth or cream when reheating to maintain creaminess.

It can be frozen for up to 2 months; the creamy texture may change slightly after freezing.