Orzo with Chicken Red Pepper and Shiitakes
Elevate your weeknight dinner game with this irresistible recipe for Orzo with Chicken, Red Pepper, and Shiitakes. Combining tender bites of seasoned chicken breast, sweet and smoky red bell peppers, and umami-packed shiitake mushrooms, this dish is a harmony of flavors and textures. Tossed with al dente orzo pasta in a light, savory garlic and chicken broth sauce, and finished with a touch of grated Parmesan and fresh parsley, this one-pan recipe is both comforting and elegant. Ready in just 45 minutes and perfect for busy evenings, this dish is a satisfying way to savor wholesome ingredients and vibrant, Mediterranean-inspired flavors. Serve it as a standalone meal or alongside a crisp green salad for a complete dining experience your family will love.
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 2 pieces Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 8 ounces Shiitake mushrooms, stems removed and sliced
- 3 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 2 cups Chicken broth
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 6 cups Water
Instructions
Bring 6 cups of water to a boil in a large pot. Add 1 teaspoon of salt and cook the orzo according to the package instructions until al dente. Drain and set aside.
While the orzo cooks, season the chicken breasts with paprika, black pepper, and a pinch of salt on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/75°C). Remove from the skillet, let rest for 5 minutes, then dice into bite-sized pieces.
In the same skillet, add another tablespoon of olive oil. Sauté the red bell pepper and shiitake mushrooms over medium heat for 5-7 minutes, until softened and lightly browned. Remove and set aside.
Lower the heat to medium-low, and add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic for 1 minute until fragrant.
Pour in the chicken broth, scraping any browned bits off the bottom of the skillet. Bring to a simmer and let the broth reduce slightly, about 3-4 minutes.
Add the cooked orzo, chicken, and sautéed vegetables back into the skillet. Toss to combine and heat through, about 2 minutes.
Stir in the grated Parmesan cheese, fresh parsley, and crushed red pepper flakes, if using. Adjust seasoning with additional salt and black pepper, to taste.
Serve immediately, garnished with extra Parmesan and parsley, if desired.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4483 mg | 195% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 17.4 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 712 mg | 55% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2461 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
