Want something new for dinner? Try this recipe

Happy Tuesday, mamas! With the weather getting cooler now, we’re craving warm, homey dishes that won’t dirty up every skillet and pot in the kitchen. And there’s just something about this picture of One-Pot Chicken and Mushroom Orzo from the Damn Delicious Dinners website that called out to me. Isn’t it beautiful? Makes me want to grab a plate and dig in.

Full disclosure: I haven’t tried this recipe yet but it’s on my list of dinners for this week. I have, however, already made several other recipes from the same website and they were all winners. We especially like the Creamy Beef and Shells recipe and the Sheet Pan Chicken Fajitas recipe. They’ve become part of our regular dinner rotation.

One thing I really like about the recipes I’ve found on the Damn Delicious Dinners site is that there are always ideas for ways to substitute in other ingredients or ways to customize it for your family’s preferences. For example, if you’re not a fan of chicken thighs, you could just use chicken breasts for the recipe below. Or if you hate mushrooms, just leave those out.

My advice is to read through the comments section below each of the recipes because I always find good tips from other home cooks who have already made the dish, and they often give even more ideas about how they tweaked the dish in different ways.

One Pot Chicken and Mushroom Orzo


  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, halved
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 4 teaspoons chopped fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 1/2 teaspoons Dijon mustard
  • 1 cup orzo pasta
  • 3-4 cups baby spinach
  • 1/3 cup freshly grated Parmesan
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Click here to get the instructions for how to put this together from the Damn Delicious Dinners website. There’s a printer-friendly version of the recipe, too, in case you’d like to keep it handy.