Creamy chicken mushroom orzo in a skillet with golden-seared chicken thighs, mushrooms, and spinach in a silky Marsala mascarpone sauce — an easy 30-minute fall dinner.

11 Oct Creamy Chicken Mushroom Orzo with Spinach or Peas

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Creamy chicken mushroom orzo in a skillet with golden-seared chicken thighs, mushrooms, and spinach in a silky Marsala mascarpone sauce — an easy 30-minute fall dinner.

Creamy Chicken Orzo — Falls Favorite 30-Minute Dinner

Cozy up with this Creamy Chicken Mushroom Orzo — a fall-favorite one-pan dinner that’s rich, comforting, and ready in just 30 minutes. Golden-seared chicken thighs, earthy mushrooms, and tender orzo simmer in a silky Marsala-mascarpone sauce for a meal that’s as elegant as it is easy. Fresh spinach (or peas) adds color, balance, and a hint of natural sweetness, making every bite the perfect blend of cozy and bright.
Whether you’re winding down after a long day or looking for a quick weekend dinner that feels special, this creamy chicken orzo delivers the flavor and comfort of a restaurant-worthy dish with simple, wholesome ingredients.
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Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 Tablespoon lemon (about 1/2 lemon freshly squeezed)
  • 8 pieces chicken thighs  trimmed of fat, optional 4 chicken breasts
  • to taste kosher salt
  • to taste black pepper freshly ground
  • 2 Tablespoons olive oil  extra virgin
  • 10 ounces cremini mushrooms sliced
  • 1 large shallot (about 1/4 cup) peeled, halved, and sliced thinly with a pinch of salt
  • 3-4 sprigs thyme fresh + extra for garnish
  • 1/4 teaspoon red pepper flake (optional for subtle heat)
  • 2 cups orzo pasta
  • 1/2 cup Marsala wine
  • 1 quart chicken stock
  • 2 cups Spinach or 1 cup English peas (or a mix)
  • 4 ounces mascarpone cheese
  • 1/4 cup Italian parsley  roughly chopped, for garnish

Method
 

Prep Ingredients
  1. Add freshly squeezed lemon to both sides of the chicken. Season both sides of the chicken with kosher salt and freshly ground black pepper. Set aside.
  2. Slice mushrooms 1/4 inch thick. Set aside. 
  3. Peel and cut the shallot in half. Thinly slice both halves of the shallot. (About a 1/4 cup) Set aside. 
How to Make Creamy Chicken Mushroom Orzo With Spinach or Peas
  1. Marinate and prepare the chicken: Place the chicken between two sheets of plastic wrap or inside a heavy-duty gallon bag. Using a meat mallet or the palm of your hand, gently pound each piece to an even thickness. This helps the chicken cook evenly and stay tender. Squeeze fresh lemon juice over both sides, then season with kosher salt and freshly ground black pepper. Set aside.
  2. Sear the chicken: Add olive oil to a 3.6-quart enamel Dutch oven or a large sauté pan and heat over medium-high heat. Add the chicken in a single layer and sear both sides until golden brown, about 3–4 minutes per side. Remove and set aside. (Don’t worry about the brown bits on the bottom — that’s flavor!)
  3. Sauté the vegetables: Reduce the heat to medium. Add the mushrooms, shallot, thyme, and a pinch of red pepper flakes to the same pan, stirring to loosen any browned bits from the bottom. Sauté for about 5 minutes, seasoning lightly with salt and pepper, until the mushrooms release their moisture. Stir in the orzo to coat it in the flavorful oil.
  4. Deglaze and build flavor: Pour in the Marsala wine and scrape up any remaining browned bits with a wooden spoon. Simmer for about 1 minute to cook off the alcohol and deepen the flavor.
  5. Simmer everything together: Lower the heat to medium, then add the chicken stock, seared chicken, and vegetables. If using both peas and spinach, add the peas first — they need a little extra time to soften while keeping a gentle bite. Stir occasionally, and once the peas are nearly tender, stir in the spinach just until it wilts and brightens the dish. Continue cooking until the stock thickens and the orzo is tender, about 10 minutes. Stir in the mascarpone cheese until melted and creamy.
  6. Finish and garnish: Once the sauce has thickened, remove it from the heat and season to taste with salt and pepper. Garnish with fresh thyme and chopped Italian parsley.
  7. Chef’s Tip: Save time with pre-sliced mushrooms or use a mix of spinach and peas for added color and nutrition. For a hint of warmth, add a pinch of red pepper flakes — it complements the creamy sauce beautifully.

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