One Pan Creamy Chicken Orzo (With Mushrooms And Bacon)
on Jan 12, 2023, Updated May 18, 2026
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If like me you’re a fan of risotto, but you don’t love the constant babysitting while it’s cooking, you’ll love this one pan creamy chicken orzo. With tasty mushrooms and bacon as well as chicken, it’s an oozy, cheesy bowl of comfort food, with a similar taste to risotto. But it’s easier to make!
Risotto for lazy people
Personally, I would never say no a lovingly-stirred risotto. But I admit it can be a bit tiresome to make. Add the stock too quickly, or don’t stir the rice enough, and you won’t end up with that silky, creamy result that makes it so delicious.
This one-pot creamy chicken orzo with mushrooms and bacon tastes quite similar, but I think it’s easier to make. You’ll need just a few easy everyday ingredients, and it doesn’t require constant stirring while it’s cooking.
I think you’ll also find it very tasty. The juicy chicken thigh, smoked bacon, and mushrooms all add a good hit of flavor. Then the parmesan and hint of lemon stirred in at the end adds creaminess and freshness and makes your taste buds sing even more.
As a bonus, this recipe is creamy, but without any actual cream in it. Just like a risotto, the dish ends up with a creamy texture from a combination of the pasta starch, cream cheese, and parmesan.
📌Recipe snapshot
- Prep: 10 minutes
- Cook time: 35 minutes
- Serves: 4
- Key ingredients: onion, garlic, dried thyme & oregano, bacon, chicken thighs, orzo pasta, chicken broth, mushrooms, spinach, parmesan, cream cheese, lemon
- Why you’ll love this: easy ingredients, good weeknight family recipe, creamy & tasty, one pan dinner
Loving the idea of creamy comforting dishes… but without any actual cream? You just have to try this classic pasta carbonara without cream and this creamy chicken and leek pie as well!
Ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
Grab chicken, mushrooms, bacon, and of course orzo from the supermarket, and it’s possible you already have everything else you need to make this creamy orzo recipe.
Here’s what you need to know:
- Butter (for cooking): Just a little, for added flavor!
- Onion & garlic: I prefer a white onion for maximum flavor. Feel free to adjust the amount of garlic to taste (I go with 2 large cloves).
- Dried herbs: I like a mixture of thyme and oregano. You can substitute with any dried herbs you like. Mixed Italian seasonings work well.
- Bacon: Smoked bacon adds more flavor. I prefer thick cut back bacon. Streaky bacon, lardons (slab bacon sliced into small cubes or sticks) or pancetta will work, too.
- Chicken: Use skinless boneless chicken thighs for lots of flavor and tender meat that’s difficult to overcook. Chicken breasts will work too, however. This can also be a good dish for using up cooked rotisserie chicken. Simply stir the cooked chicken in when you add the mushrooms.
- Dried orzo: You might see it called risoni instead (meaning ‘big rice’ in Italian). It does look like big grains of rice but it’s actually pasta. Grab it from the dried pasta aisle at the supermarket, or visit an Italian or other European style deli.
- Chicken broth (stock): I prefer to choose a good quality broth with just a few simple ingredients such as chicken, vegetables, herbs.
- Mushrooms: ‘Tasty’ mushrooms such as brown, cremini, portobello, shiitake or a medley of different mushrooms are perfect for adding flavor. However, even white button mushrooms will do the job!
- Fresh spinach: The final little ‘touch’ to your chicken and orzo is wilting in some big handfuls of spinach for extra nutrition and color. Frozen peas would do the job, as well.
- Parmesan cheese: This is stirred in at the end. It’s partly what makes the dish oozy, cheesy, creamy and extra delicious, so I wouldn’t recommend skipping it.
- Cream cheese: I love to add just a tablespoon of this to this chicken orzo risotto at the end. For extra richness and creaminess. A drizzle of heavy cream would give the same result.
- Lemon juice: Just a squeeze or two, added at the end for a touch of brightness and freshness, to enhance the other flavors, and balance out the richness of the dish.
- Fresh parsley: I love to sprinkle a generous amount of fresh parsley over each dish of creamy orzo just before serving.
- Of course, we’ll also add salt and pepper to taste!
How to make it
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
This delicious, comforting one pot meal is so easy to make – perfect for a busy weeknight! This is all you have to do.
The first step is to pan-fry the chopped onion for a few minutes in the butter in a large skillet, dutch oven, or other wide, large pan. Then add the garlic and herbs.
Next you pan-fry the chicken and bacon for a few minutes to brown and begin releasing the lovely flavors. Your orzo and broth should be ready and waiting to go!
Now it’s time to add the dried orzo. Just as you’d add rice to a risotto. You stir to coat the pasta in the pan juices, then pour in the broth so that everything is covered.
Stir a few times to stop it sticking to the pan. But apart from that, the orzo and chicken pretty much cooks itself.
After it’s simmered for around 15 minutes, stir in the mushrooms and cook for a further 10 minutes. The pasta will thicken a little, like a risotto, but there should still be some liquid.
Then this is when the magic happens. Stir in the parmesan cheese, cream cheese and lemon juice. Serve sprinkled with fresh parsley and extra parmesan if you wish!
Helen’s Top Tips
- This dish is best served immediately when it’s very oozy and creamy.
- Serve by itself scattered with fresh parsley (if you have it), and lemon wedges. You could also serve with a simple green salad such as Greek lettuce salad, and perhaps a glass of crisp white wine!
- Variations: Try stirring a few chopped sundried tomatoes in at the end. You could also add more vegetables with the onions, such as chopped carrots and celery. Or add some chopped asparagus or frozen vegetables at the same time as you add the broth.
Recipe FAQ
This recipe will work with other types of ‘small’ pasta such as ditalini (small tubes), small elbow macaroni, or fregola (small pasta beads). Any small pasta that’s a similar size to orzo will work!
Like any kind of cooked pasta, this orzo chicken will keep for 3 to 5 days in the fridge. Simply cover it well with plastic wrap, or keep it in an airtight container.
Yes, absolutely! I’d recommend adding a drizzle more broth/stock or water before covering and microwaving individual portions for 3 to 4 minutes on 80% power. Stir half way through and check the chicken is piping hot again before eating.
Yes, you can. Let cool, then freeze in airtight containers for up to 2 months for best results. Let defrost in the fridge overnight before reheating and enjoying.
More easy orzo recipes
- If you’re liking the one pot risotto style vibe in this post, you’ll also love this one pot baked Greek chicken orzo. It’s similar, but tomato-y, and baked!
- This baked chicken and orzo is like the pasta version of chicken and rice!
- Did you know orzo’s also great in a soup? You have to try this creamy lemon chicken orzo soup. It’s incredible – and ready in 30 minutes!
- You can make cold pasta salads with orzo too! Try this spinach, pesto and parmesan orzo salad or this orzo salad with feta, asparagus and chickpeas. These are both great served as a salad side with grilled meat or fish.
Or check out this list of 38 best risoni recipes!
One Pan Creamy Chicken Orzo (With Mushrooms And Bacon)
Ingredients
- 1 tablespoon butter, for cooking
- 1 onion, chopped finely
- 2 garlic cloves, crushed
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 4 ounces smoked bacon, chopped (about 4 slices of back bacon or ¼ cup)
- 12 ounces skinless boneless chicken thighs, (around 5 small thighs, chopped into pieces)
- 9 ounces orzo pasta , (dried, about 1½ cups)
- 4¼ cups chicken broth, (stock)
- 5 ounces mushrooms, sliced
- 6 ounces fresh spinach
- ½ cup parmesan cheese, grated
- 1 tablespoon cream cheese
- ½ teaspoon salt, Or to taste
- ¼ teaspoon pepper, Or to taste
- ½ lemon, (juice only)
To serve (optional)
- ¼ bunch fresh parsley
- a little more grated parmesan cheese
- lemon segments, (For squeezing over at the table, if desired.)
Instructions
- Melt the butter in a large pan on a medium heat, then add the onion. Cook, stirring, for a few minutes until softened, then add the garlic and herbs. Cook for a minute or so longer.1 tablespoon butter, 1 onion, 2 garlic cloves, ½ teaspoon dried thyme, ½ teaspoon dried oregano
- Add the bacon and chicken pieces to the pan and cook, stirring, for a few minutes until cooked on the outside.4 ounces smoked bacon, 12 ounces skinless boneless chicken thighs
- Add the dry orzo to the pan and stir in well, then pour in the chicken broth/stock. Simmer for about 15 minutes, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan too much.9 ounces orzo pasta , 4¼ cups chicken broth
- Add the mushrooms and simmer for about another 10 minutes, or until the dish has thickened (there will still be some liquid, which is fine).5 ounces mushrooms
- At the last minute, stir in the spinach until wilted, then stir through the parmesan cheese and the tablespoon of cream cheese. Add the salt, pepper, and lemon juice.6 ounces fresh spinach, ½ cup parmesan cheese, 1 tablespoon cream cheese, ½ teaspoon salt, ¼ teaspoon pepper, ½ lemon
- Serve immediately in bowls with fresh parsley, more parmesan and lemon segments (if desired) on top.¼ bunch fresh parsley, a little more grated parmesan cheese, lemon segments
Made this last week. Delicious and really easy and quick to prepare and cook. Will become regular in my repertoire. Thank you.
I’m so thrilled to hear this, Sandy! Thank you so much for letting me know! It’s always the biggest compliment to hear it will be made again. 🙂
I made this last night, it was delicious.
Easy to follow instructions and I love the way you have put the ingredients in each step to stop having to scroll. It is the first time I have used Orzo, it was great. I will definitely make this recipe again. Many thanks for sharing.
Perfect!!!
I’m very happy to hear this, Julie and it’s the biggest compliment that you’ll make it again. And everyone seems to like that feature with the ingredients below each step, so thanks for letting me know you like it too! 🙂
Absolutely delicious! Very creamy and comforting.
I’m so happy you enjoyed it, Cassie! Thank you so much for letting me know!
Amazing! Love a one pot meal! Thanks! I swear by your marry me chicken and now this!
Thrilled to hear this, Sue! I’m so glad you liked both this and the amazing Marry Me Chicken! Thank you so much for letting me know! 🙂
We really enjoyed this recipe. I made a double batch, used triple smoked bacon and cream and about 2/3 of the spinach. It was very tasty and everyone enjoyed it. I did not need to add the extra salt at the end as it was salty enough with the bacon, stock and cheese. The recipe was easy to follow and easy to convert for different measurements and batch sizes. I particularly liked how you have included the ingredients within each step so that there was no need to scroll up to the ingredients list to double check anything whilst cooking. Thank you, I’ll definitely be making this one again.
You’re so welcome, Linda, and thank you so much for taking the time to come back and leave your detailed review. It’s a great reminder actually for me to cook this again soon for my family. We’ve just come back from a trip and my fussy 7 year old surprised me by trying something very similar a friend cooked for us, so I’m going to try him with this. I really appreciate you letting me know that you like the feature with the ingredients listed with the steps too – so helpful!
Wow
I have just made this. It was easy to make and tastes amazing.
It’s the first time I’ve ever had Orzo too. I absolutely love it.
Thank you for sharing your recipe x
Hello Bonita, I’m so pleased to hear this, especially as it was your first time trying orzo! Thank you so much for letting me know, and I hope you make this many more times!
Wow!, Been meaning to try this for a while & regretted I’d not done it sooner! Absolutely fab & full of flavour. Easy too. I used chicken breast & some left over garlic & herb soft cheese that I had in my fridge but forgot to add the lemon juice. But the main thing was, family were very impressed & requested I cook it again. Glad to say Orzo is now a cupboard staple, along with Parmesan cheese too. Thank you Helen
Hello Mel! Aw thank you so much for this vote of confidence! I’m so happy you liked it enough to make it again. I would definitely try it with the lemon juice next time – I really think that makes it. Thank you again and Happy New Year!
I made this for the first time tonight, and it was so delicious! The only thing I did different was add asparagus and leave it the spinach (I went with what I had). 10/10 will make again!
Hello Krista! Aw, so happy to hear this, and asparagus is a great choice! Thank you so much for the feedback 🙂
Just made this and it was delicious! The only addition I made was a few cherry tomatoes just before the end of cooking and I added crème fraiche instead of cream cheese. Will definitely make again!
Hello Viv and thank you so much for the encouraging feedback. Cherry tomatoes often elevate a Mediterranean style dish – I appreciate the idea and might try it myself soon!
Just made this for dinner tonight and we both loved it. So tasty and easy to prepare, thank you so much!
So happy to hear this, Jacky, and thank you so much for the feedback!
Another top, simple recipe – I used the last of the Christmas ham in place of the chicken – Ted
Hello Ted, and thank you so much for the great feedback – once again! I like that you tried the recipe with ham instead of chicken! 🙂
Tried this tonight…delish! Such an easy recipe to follow, Keep the lovely format .
Hi Angela, thank you so much for the feedback, and it means a lot to me that you like the simple format. I certainly do try my best to keep things clear and simple and most of all tasty. Thank you again!
Hi Helen would this would using rice as I don’t have any orzo pasta?
Thanks
Hello Amanda! I think it probably would, but you’d have to add the liquid gradually and stir regularly like a regular risotto. I haven’t tested the recipe using rice and so don’t know how much rice you’d add, but it would probably be easy enough to guess by looking at other risotto recipes online. Do let me know if you give it a try! 🙂
I loved this recipe, I added some courgette/zucchini to mine and it was lovely! Thank you x
So happy to hear this, Natalie, and thank you so much for letting me know! 🙂
We love this recipe and it has become a real favourite for myself and my husband. I have adapted it……unsmoked bacon and chicken breasts but it is still delicious. We’d never cooked orzo before and we were pleasantly surprised at how well it worked with the other ingredients. Guess what’s for Dinnner tonight??
Hello Debra, and thank you SO much for the encouraging feedback. This is one of my older recipes so it’s wonderful to hear you’re still enjoying it. I love that you’ve made it your own, too. That’s what cooking’s all about, right? 🙂
Hi Helen. I love this recipe and have it down to a fine art now! I use chicken mince and add/reduce a splash of white wine before adding the orzo, my only minor adjustments. Many thanks, Amanda
Hello Amanda, and thank you so much for letting me know! I love your idea of using chicken mince and am going to try that now myself. So happy you’ve been enjoying it. I love it when I find a recipe that makes it to the regular rotation!
Lovely quick and easy dish. Didnt have spinach so added peas at the end. Will be using this recipe again.
Hello Linda! So happy you enjoyed it! Great idea to replace the spinach with peas – most people have peas on hand but not always spinach. Thank you so much for the review!
Flavors were great, but after 45+ mins of simmering, it was still way to soupy. I understand the recipe says ‘some’ liquid will remain, but I wasn’t expecting to eat the recipe with a spoon.
Hmmm, not quite sure why, Angela. The consistency is usually quite like a risotto. So not soupy but not really dry either. Maybe give it another go and reduce the liquid a little?
We all loved this, so creamy, tasty and warming. Definitely do it regularly. My husbands quite fussy about trying things like this but he gave it a big thumbs up, you can make this regularly now, fortnightly he said. . Amazing. ❤️❤️
Hello Sue. Thank you so much for the great feedback. It’s always great when you find a recipe your family raves about, isn’t it? Another one you might like is this one: https://scrummylane.com/15-minute-skillet-chicken-with-pesto-parmesan-sauce/ I usually serve it with pasta and it only takes around 15 to 20 minutes to get on the table too 😉
This recipe is great, really easy to follow and super pleased with my dinner! I added some dried chilli flakes and lots of pepper just to balance out the creaminess for me, super delicious. Will definitely be making again, thanks so much for sharing. Think it’s very forgiving too as I didn’t have any chicken so added more veggies with the bacon.
Hello Sadie! I’m so happy you enjoyed your dinner – I really appreciate your feedback. It’s useful to know it still tasted good without any meat 😉