One Pot Creamy Mushroom Orzo

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One Pot Creamy Mushroom Orzo

Course: Dinner
Keyword: chicken, one pan, pasta
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 6
Calories: 371kcal


  • 2 cups Water
  • 16 Cremini Mushrooms (sliced)
  • 1 tsp Sea Salt (divided)
  • 2 1/2 cups Orzo (dry)
  • 1 pint Unsweetened Rice Milk
  • 12 ozs Chicken Breast, Cooked (cubed)
  • 2 cups Fresh Peas (or frozen)
  • 1 cup Basil Leaves (roughly chopped)
  • 1/4 cup Parmigiano Reggiano (grated)
  • 1/2 Lemon (juiced)


  • In a large pot or Dutch oven, heat a splash of the water over medium-high heat. Cook the mushrooms until soft, about five to eight minutes, adding more water as needed to prevent sticking. Season with 1/3 of the salt.
  • Add the orzo, rice milk, chicken, peas, and the remaining water and salt. Bring to a simmer and cook uncovered, stirring occasionally for about 10 minutes or until the orzo is al dente. Add a splash of rice milk if more liquid is needed.
  • Stir in the basil and parmigiano reggiano. Divide into bowls and squeeze lemon juice overtop to taste. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals approximately one to 1 1/2 cups.
  • Gluten-Free

    Use brown rice pasta instead of orzo and adjust the water ratio and cooking time accordingly.
  • More Flavor

    Sauté the mushrooms with minced garlic in oil instead of water.
  • Additional Toppings

    Red pepper flakes, more parmigiano reggiano.
  • Make it Vegan

    Use marinated tempeh, tofu, edamame, or black beans instead of chicken. Use nutritional yeast instead of parmigiano reggiano.
  • No Rice Milk

    Use almond milk, dairy milk, oat milk, or coconut milk instead.


Serving: 6g | Calories: 371kcal | Carbohydrates: 51g | Protein: 29g | Fat: 5g | Cholesterol: 63mg | Sodium: 493mg | Fiber: 5g | Sugar: 9g | Vitamin A: 958IU | Vitamin C: 23mg | Calcium: 186mg | Iron: 3mg

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