Recipe

Healthy Garlic Butter Chicken and Mushroom Orzo

A rich, savory one-pan dinner with juicy chicken, golden mushrooms, and lemony garlic “butter” sauce that tastes indulgent but keeps it weeknight-friendly.

By Matt Campbell

•

4.8

Jump to Recipe

If you want healthy for dinner but your taste buds are begging for rich and savory, this one’s your new default setting. It’s got golden chicken, caramelized mushrooms, and orzo that turns creamy without needing heavy cream. The trick is a smart “butter” moment: a little real butter for flavor, backed up by olive oil, broth, lemon, and a tiny bit of Parmesan for that cozy, restaurant-y finish.

It’s also a one-pan situation. Meaning fewer dishes, more eating, and the kind of sauce you’ll absolutely swipe with a spoon when nobody is looking. Tasting as you go is not only allowed. It is strongly encouraged.

Why It Works

Big flavor with smart richness: A small amount of butter plus olive oil, garlic, lemon, and Parmesan gives you that luxurious vibe without going overboard.
One-pan method: The orzo cooks right in the skillet and soaks up chicken drippings and mushroom goodness.
Juicy chicken, not dry chicken: Quick sear for color, then a short finish at the end so the pieces stay tender.
Weeknight flexible: Swap spinach for kale, use thighs instead of breasts, or add peas for extra green.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm in a skillet over medium-low heat with a splash of broth or water. Orzo loves to drink sauce overnight, so the extra splash brings it back to glossy and creamy.

Freeze: You can freeze it for up to 2 months, but the orzo will soften a bit when thawed. Still tasty, just more stew-like.

Meal prep tip: If you know you’re making this for leftovers, slightly undercook the orzo by 1 to 2 minutes so it does not go too soft on reheating.

Common Questions

Can I make this dairy-free?

Yes. Swap the butter for more olive oil, and skip the Parmesan. To keep it savory, add an extra pinch of salt and a little nutritional yeast if you like that cheesy vibe.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are very forgiving. They may need an extra 2 to 4 minutes to cook through depending on thickness.

What if I do not have orzo?

Small pasta shapes like ditalini work well. Pearl couscous also works but needs a different liquid amount and timing. If you use rice, treat it like a different recipe since cook times change a lot.

How do I keep the mushrooms from getting soggy?

Two rules: use a hot pan, and do not crowd them. Let them sit and brown before stirring. That golden edge is where the savory lives.

How do I know the chicken is done?

Best answer is a thermometer: 165°F in the thickest part. If you do not have one, slice the thickest piece. It should be opaque with clear juices.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet with lid (12-inch is ideal)
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Microplane or fine grater for garlic and Parmesan (optional but nice)
Instant-read thermometer (optional but helpful)

I started making versions of this when I realized “healthy dinner” does not have to taste like a compromise. I wanted the same rich, savory satisfaction you get from a restaurant pan sauce, but with ingredients that actually live in a normal fridge. The first time I nailed the balance, buttery but bright, I stood at the stove eating mushrooms straight from the pan like they were candy. This is that kind of recipe. A little chaotic, very cozy, and wildly repeatable.

Healthy Garlic Butter Chicken and Mushroom Orzo

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 1/4 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons olive oil, divided
8 ounces cremini mushrooms, sliced
1 small yellow onion, finely chopped
4 cloves garlic, minced or grated
1 tablespoon tomato paste
1 1/4 cups orzo
3 cups low-sodium chicken broth
2 cups baby spinach
1 tablespoon butter
1 lemon (zest and 2 tablespoons juice, plus wedges for serving)
1/4 cup grated Parmesan, plus more for serving
2 tablespoons chopped parsley (optional but highly recommended)
Pinch red pepper flakes (optional)

Instructions

Season the chicken. Pat the chicken dry. Season with salt, pepper, and smoked paprika.
Sear for color. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and cook 1 to 2 minutes per side until lightly browned. You are just giving it color here, not cooking it through. Transfer to a plate.
Brown the mushrooms. Add the remaining 1 tablespoon olive oil. Add mushrooms and cook 5 to 7 minutes, stirring only occasionally, until they release moisture and turn golden at the edges.
Build the base. Add onion and cook 2 to 3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
Toast the tomato paste. Add tomato paste and stir for 1 minute. This deepens the flavor and makes everything taste more savory and “slow cooked” without actually being slow.
Toast the orzo. Stir in the orzo and cook 1 minute so the pasta gets lightly coated in the pan flavors.
Simmer. Pour in chicken broth and scrape up any browned bits from the bottom. Bring to a gentle boil, then reduce to a simmer.
Cook the orzo first. Cover and simmer 8 to 10 minutes, stirring once or twice so the orzo does not stick, until it is almost tender (still a tiny bit firm in the center).
Add chicken back to finish. Stir in the chicken (and any juices). Cover and simmer 2 to 3 minutes, just until the chicken is cooked through and the orzo is tender. If you are using thighs or your pieces are larger, you may need 1 to 2 minutes more.
Finish like you mean it. Turn off the heat. Stir in spinach until wilted. Add butter, lemon zest, lemon juice, and Parmesan. Stir until glossy and creamy. Taste and adjust salt, pepper, and red pepper flakes.
Serve. Top with parsley and extra Parmesan. Add lemon wedges at the table for that bright, punchy finish.

Nutrition information is estimated.

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