Name: Garlic Herb Chicken with Creamy Mushroom Orzo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp fresh or 1/2 tsp dried thyme; 1 tsp fresh or 1/2 tsp dried rosemary; 1 tbsp chopped fresh parsley (plus more for garnish); Salt and black pepper to taste; 1 tbsp lemon juice (optional); 2 tbsp butter or olive oil (for orzo); 8 oz mushrooms, sliced (cremini, baby bella, or white button); 1 small onion or shallot, finely chopped; 2 cloves garlic, minced (for orzo); 1 cup orzo pasta; 2 1/2 cups chicken or vegetable broth; 1/2 cup heavy cream or half-and-half; 1/2 cup grated Parmesan cheese

This Garlic Herb Chicken with Creamy Mushroom Orzo is a flavorful, elegant meal that comes together in one pan and feels like pure comfort. The chicken is seasoned with fresh herbs and garlic, pan-seared until golden, and served over a bed of rich, creamy orzo loaded with savory mushrooms. It’s the kind of meal I make when I want something both impressive and cozy.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and texture—from the juicy, herb-marinated chicken to the creamy, risotto-like orzo. It’s all made in one skillet, which makes cleanup a breeze. Whether I’m cooking for a quiet weeknight or for friends, it never fails to deliver that perfect balance of rustic and refined. And the leftovers are just as good the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Garlic Herb Chicken:

Boneless, skinless chicken breasts or thighs
Olive oil
Garlic, minced
Fresh or dried herbs (thyme, rosemary, parsley)
Salt
Black pepper
Lemon juice (optional for brightness)

For the Creamy Mushroom Orzo:

Olive oil or butter
Mushrooms, sliced (cremini, baby bella, or white button)
Garlic, minced
Onion or shallot, finely chopped
Orzo pasta
Chicken or vegetable broth
Heavy cream or half-and-half
Parmesan cheese, grated
Salt
Black pepper
Fresh parsley (for garnish)

directions

I start by seasoning the chicken with salt, pepper, garlic, herbs, and a drizzle of olive oil. I let it marinate for 15–30 minutes if I have time.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden on both sides and cooked through. I set it aside to rest.
In the same pan, I add a bit more oil or butter and sauté the onion and garlic until fragrant.
I add the mushrooms and cook until they release their moisture and turn golden brown.
I stir in the orzo and toast it for 1–2 minutes, then pour in the broth.
I bring it to a simmer, reduce the heat, and cook uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed—about 10–12 minutes.
I stir in the cream and Parmesan, then season with salt and pepper to taste.
I return the chicken to the pan, nestling it into the orzo, and let it heat through for a few minutes before serving.
I garnish with fresh parsley and a squeeze of lemon juice if I want a bit of brightness.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 30–35 minutes to cook, so dinner is ready in around 45–50 minutes.

Variations

Sometimes I use spinach or peas in the orzo for added greens. I’ve also tried swapping the cream for Greek yogurt or using a non-dairy cream to make it lighter. For the chicken, I sometimes use a premade Italian seasoning blend or add a dash of smoked paprika for depth.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of broth or cream to loosen up the orzo.

FAQs

Can I use rice instead of orzo?

Orzo cooks more quickly and gives a creamy texture, but if I substitute rice, I adjust the liquid and cooking time accordingly—about 20 minutes for white rice.

What mushrooms work best?

I usually go for cremini or baby bella mushrooms because they add rich, earthy flavor, but white mushrooms or a mix of wild mushrooms also work great.

Can I make this vegetarian?

Yes, I use vegetable broth and skip the chicken—or replace it with sautéed tofu or chickpeas for protein.

How do I know when the chicken is fully cooked?

I make sure it reaches an internal temperature of 165°F (75°C). It should also be firm to the touch and no longer pink inside.

What can I serve this with?

It’s a complete meal on its own, but I sometimes pair it with a crisp green salad or roasted vegetables for extra freshness.

Conclusion

This Garlic Herb Chicken with Creamy Mushroom Orzo is one of those dishes I come back to again and again. It’s rich without being heavy, simple without being boring, and totally satisfying from the first bite to the last. Whether I’m cooking for family or just treating myself, this dish brings comfort and elegance to any meal.

Garlic Herb Chicken with Creamy Mushroom Orzo