How about an easy one-pot dish to help get you through hump day?! I have to pat my own back a little bit with this recipe…it is seriously so delicious. I’m calling this One-Pot Mushroom and Spinach Chicken Orzo. Although, I guess I used more like 1 1/2 dishes because I roasted the tomatoes before tossing them into the pool with their chicken, mushroom, and spinach friends. You could skip the roasting, but don’t 😉 Trust me, it’s worth it. I just line a baking sheet with aluminum foil so that I don’t have to wash more than one dish.
I also used a rotisserie chicken instead of cooking the chicken in the sauce here. I was all about easy when it came to this recipe, but you could totally use 1 lb of raw chicken tenderloin and add them along with the coconut milk (you can sear/brown the outside of them first if you want).
As for the flavors here, I’m loving the creaminess that the coconut milk adds along with the brightness of the wine and lemon juice. I’ve really come to love the earthiness of mushrooms too, especially when they’re contrasted with bright pops of flavor like the roasted tomatoes. By cooking the pasta right in the sauce, it thickens up beautifully without adding flour or heavy cream. Enjoy!
One-Pot Mushroom and Spinach Chicken Orzo
- 1/2 rotisserie chicken, skin and bones removed (350 grams)
- 1 cup whole wheat orzo
- 1 1/4 cups light coconut milk
- 1 1/4 cup no salt added chicken stock
- 1/2 cup dry white wine (I used Sauvignon Blanc)
- 2 cups baby spinach
- 12 oz rainbow cherry tomatoes, halved (340 grams)
- 8 oz sliced Baby Bella mushrooms
- 1/2 cup onion chopped
- 1/4 cup fresh basil chopped
- 4 cloves garlic minced and divided
- 1/2 tbsp ghee
- 1 tsp olive oil
- 1 tsp Oh My Spice! Lemon Pepper Seasoning
- Salt and pepper to taste
- Optional 1/2 cup grated parmesan cheese OR 1 tbsp nutritional yeast for dairy-free
Pre-heat oven to 450 degrees. Line a small baking sheet with aluminum foil.
Toss halved tomatoes with olive oil and half of the garlic. Arrange in a single layer on lined baking sheet. Bake for 20 minutes and set aside.
Heat a large pot over medium-high heat. Add ghee and melt, then add onion and garlic. Sauté for 1-2 minutes, then add mushrooms and continue to sauté for another 3 minutes.
Add coconut milk, chicken stock, wine, and Oh My Spice seasoning. Cover and bring to a boil, then add orzo, salt and pepper. Stir until orzo is covered, then lower heat to a simmer for 7 minutes.
Remove pot from heat and stir in chicken, spinach, roasted tomatoes, basil, and parmesan cheese. Cover and allow to rest for about 5 minutes or until chicken is heated through, orzo is cooked al dente, and spinach is wilted.
Serve with fresh lemon zest, basil, and more parmesan cheese, if desired.
I left the parmesan cheese as optional in case you need to make it dairy-free using nutritional yeast. For macro-tracking purposes, the cheese is not included in the nutrition info.