If you’re looking for a cozy, nourishing meal that’s simple to make but full of flavor, this One-Pot Creamy Chicken & Mushroom Orzo is it. Perfect for the New Year or any time you want a balanced, comforting dish, this recipe checks all the boxes: protein-packed chicken, fiber-rich vegetables, fresh herbs, and a creamy texture without heavy cream. Bonus: it’s made in one pot for easy prep and cleanup!

Why This Recipe Works for Your Wellness Goals

This recipe is aligned with Mediterranean eating principles—lean proteins, fresh vegetables, healthy carbs, and herbs for flavor. It’s satisfying, balanced, and portion-controlled, making it an excellent choice for anyone looking to support weight management without feeling deprived. Plus, it’s flexible enough to adapt for dietary preferences, from gluten-free to vegan.

Ingredients

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

Directions

In a large pot or Dutch oven, heat a splash of the water over medium-high heat. Cook the mushrooms until soft, about 5–8 minutes, adding more water as needed to prevent sticking. Season with 1/3 of the salt. (Tip: Use olive oil instead of water for extra flavor, but keep in mind it will increase calories.)
Add the orzo, rice milk, chicken, peas, and 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 over top to taste. Serve warm and enjoy!

Nutrition Info (per serving, serves 4)

Calories: 400 kcal
Protein: 30g
Carbohydrates: 45g (45g - 5g of fiber = 40g Net Carbs)
Fat: 12g
Fiber: 5g

Tips & Modifications

Leftovers: Refrigerate in an airtight container for up to three days—perfect for easy lunches.

Gluten-Free: Swap orzo for brown rice pasta or gluten-free pasta. Adjust water ratio and cooking time accordingly.

More Flavor: Sauté mushrooms with minced garlic in olive oil instead of water for a richer taste.

Additional Toppings: Red pepper flakes, extra Parmigiano Reggiano, or a drizzle of olive oil.

Make it Vegan: Replace chicken with marinated tempeh, tofu, edamame, or black beans. Swap Parmigiano Reggiano for nutritional yeast.

No Rice Milk: Use almond milk, oat milk, dairy milk, or coconut milk—adjust quantity to achieve the desired creaminess.

Why You’ll Love This Recipe

This dish is not only comforting and delicious but also balanced in nutrients. It gives you high-quality protein for muscle recovery, fiber and vitamins from mushrooms and peas, and healthy carbs for sustained energy. The fresh basil and lemon brighten up the flavors, making it feel light but satisfying—perfect for cozy nights at home or meal prep for a busy week.

It’s an easy way to enjoy Mediterranean-inspired comfort food while staying mindful of your wellness goals. Plus, the one-pot method makes cleanup a breeze.

Want To Explore More?

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