Chicken Mushroom Orzo is made in one pot and full of vegetables with spinach and artichokes. It is a flavorful high protein meal with 38 grams per serving.
Why You’ll Love Chicken Mushroom Orzo
One pot meals make life easy. All ingredients for this chicken mushroom orzo are cooked in the same pot for easy clean up. Minimal preparation is needed. The only ingredients that need to be chopped are chicken, shallots, and canned artichoke hearts. Chicken broth and a mix of spices provide great flavor. You’ll look forward to eating this for meal prep!
Chicken mushroom orzo will help you reach your daily protein goals. One serving provides 38 grams of protein. The variety of vegetables also provide fiber and an array of micronutrients. This chicken mushroom orzo will keep you full and satisfied.
What is Orzo?
Orzo may look like rice, but it is actually pasta. It is typically made from durum and semolina wheat, then cut into short pieces. Italians call it “pastina” or tiny pasta. It has the same nutritional benefits as other pastas since it is made from the same wheat. Orzo provides carbohydrates for energy, along with some fiber and protein.
I used Barilla orzo for this recipe. They also make a chickpea version I want to try next time.
Ingredients
- Chicken: the main protein source.
- Orzo: provides carbs for energy, along with some fiber and protein.
- Shallots: provide fiber and rich in antioxidants.
- Mushrooms: provide fiber, vitamin D, zinc, and potassium.
- Spinach: provides fiber, zinc, and iron.
- Artichokes: good source of fiber and vitamin K.
- Parmesan cheese: add creaminess and some protein.
- Italian seasoning, garlic, pepper: add flavor.
- Olive oil: healthy fats and antioxidants.
How to Make Chicken Mushroom Orzo
- Cut chicken into 1-inch cubes. Season with Italian seasoning, garlic powder, and black pepper. Toss to combine.
- Heat a Dutch oven or large pot over medium high heat. Add olive oil.
- Add chicken to pot in a single layer. Cook chicken on all sides until internal temp reaches 165°F (~7-10 minutes), working in two batches if needed.
- Remove chicken from pot.
- Add garlic, sliced shallots, and mushrooms to pot and cook until softened, about 5-7 minutes. Add more olive oil if needed.
- Add artichokes and the dry orzo to pot. Stir to coat with oil. Cook for 2 minutes.
- Add chicken broth. Stir.
- Bring to a boil, then cover with lid and reduce to a simmer. Cook for about 6 minutes.
- Stir in spinach. Then, add Parmesan. Stir to combine. Cook until spinach has wilted.
- Return chicken to pot and stir. Ready to serve or divide into meal prep containers.
Tips
- If you are making this to eat right away, then keep the chicken warm by covering with foil while you cook the vegetables and orzo.
- Add more fiber and protein by using a chickpea orzo.
- Not a fan of artichoke hearts? Omit and add more spinach and mushrooms for fiber.
Try These Meal Prep Recipes Next:
- Healthy Yogurt Chicken Curry with Rice in Pressure Cooker
- Easy Pesto Chicken Rice Bowl Meal Prep
- Healthy Buffalo Chicken Dip
- Easy Chicken Lentil Soup in Pressure Cooker
- Easy High Protein Turkey Chili
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Healthy Chicken Mushroom Orzo in One Pot
Equipment
- Dutch oven or large pot
Ingredients
- 2 tsp olive oil
- 1 lb chicken breast, raw
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 3 garlic cloves
- 2 shallots, diced
- 10 oz sliced mushrooms
- 14 oz canned artichoke hearts, chopped
- 8 oz orzo, uncooked
- 2 1/2 cups chicken broth
- 3 cups spinach
- 1/2 cup Parmesan cheese
Instructions
- Cut chicken into 1-inch cubes. Season with Italian seasoning, garlic powder, and black pepper. Toss to combine.
- Heat a Dutch oven or large pot over medium high heat. Add olive oil.
- Add chicken to pot in a single layer. Cook chicken on all sides until internal temp reaches 160-165°F (~7-10 minutes), working in two batches if needed.
- Remove chicken from pot.
- Add garlic, sliced shallots, and mushrooms to pot and cook until softened, about 5-7 minutes. Add more olive oil if needed.
- Add artichokes and the dry orzo to pot. Stir to coat with oil. Cook for 2 minutes.
- Add chicken broth. Stir.
- Bring to a boil, then cover with lid and reduce to a simmer. Cook for about 6 minutes.
- Stir in spinach. Then, add Parmesan. Stir to combine. Cook until spinach has wilted.
- Return chicken to pot and stir. Ready to serve or divide into meal prep containers.
Notes
- If you are making this to eat right away, then keep the chicken warm by covering with foil while you cook the vegetables and orzo.
- Add more fiber and protein by using a chickpea orzo.
- Not a fan of artichoke hearts? Omit and add more spinach and mushrooms for fiber.
