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Creamy Mushroom Orzo Risotto with Lemon Herb Chicken

A comforting and creamy dish that combines earthy mushrooms with zesty lemon herb chicken, perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Creamy Mushroom Orzo Risotto
  • 1 cup orzo pasta the star of our dish!
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced any kind you fancy—button, cremini, or shiitake
  • 4 cups vegetable broth or chicken broth, if you’re feeling naughty
  • 1 cup heavy cream yes, we’re going full creamy here
  • ½ cup grated Parmesan cheese because cheese is life
  • Salt and pepper to taste
  • Chopped parsley for garnish optional but oh-so-pretty!
For the Lemon Herb Chicken
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 Juice of 1 lemon fresh is best—no bottled stuff!
  • 1 teaspoon dried Italian herbs think oregano, basil, and thyme
  • Salt and pepper to taste

Method
 

Cook the Chicken
  1. In a medium bowl, mix olive oil, lemon juice, Italian herbs, salt, and pepper. Add the chicken and coat it well. Let it marinate while we prepare the orzo (5-10 minutes should do the trick).
  2. Heat a skillet over medium heat. Cook the marinated chicken for about 6-7 minutes per side, ensuring it’s cooked through. Remove and let it rest.
Make the Risotto
  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it's translucent—around 3-4 minutes.
  2. Stir in the garlic and mushrooms, cooking until the mushrooms get that lovely golden brown color.
  3. Add the orzo, stirring to combine and allowing it to toast slightly for about 2 minutes.
  4. Gradually add in the broth, one cup at a time while stirring gently. Wait for the orzo to absorb most of the broth before adding the next cup. This will take time (about 15-20 minutes), but trust me, it’s worth the wait.
Finish the Risotto
  1. Once the orzo is tender and creamy, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
Serve It Up
  1. Slice the rested chicken. Scoop the creamy mushroom orzo risotto into bowls and top with slices of lemon herb chicken.
  2. Don’t forget that sprinkle of parsley for garnish—it’s like putting a cherry on top.

Notes

Don’t stress about the stirring: Orzo is much more forgiving. Feel free to swap in seasonal veggies or use different herbs. This dish keeps beautifully in the fridge for a few days; just add a splash of broth when reheating to loosen it up.