Savory chicken thighs pan-seared in butter and roasted alongside mushrooms and veggies, served with a side of toasted orzo pasta cooked until soft with broth, crimini mushrooms, and Parmesan cheese.

This post is sponsored by the Mushroom Council. Thanks for supporting brands that make Zen and Spice possible! 

It’s time for another delicious mushroom recipe! In case you missed it, I’ve partnered with the Mushroom Council to share four ways you can incorporate mushrooms into mouth-watering meals. I recently shared my recipe for Creamy Spinach, Mushroom & Lasagna Soup. Be sure to check that one out! 

Mushrooms are one of my favorite ingredients for a reason. They’re so versatile and can be added to a variety of different recipes! Mushrooms can be cooked in soups, roasted in the oven, sautéed, added raw to salads, and so much more. Plus, they add essential nutrients like vitamin D and selenium to our diets — which help to protect and support our immune system (so vital in today’s world!). Learn more about how mushrooms support our immune system on the Mushroom Council’s website

Today’s recipe uses chicken thighs, which are my favorite cut of chicken. Thighs are tender and retain their juices really well. To get that nice golden-brown exterior, pan-sear them in a hot skillet with butter until brown, then roast in the oven until they’re cooked through. I like to nestle chicken thighs in with a variety of veggies, such as zucchini, carrots, and crimini mushrooms. Today’s recipe includes aromatics like garlic and rosemary to give the chicken and vegetables awesome flavor. 

While the chicken and veggies roast, you can make this delicious mushroom orzo risotto! I call it a “risotto” because it’s cooked very similar to actual risotto (arborio rice cooked slowly with small additions of broth until creamy) — but instead of rice, I use orzo pasta. This cooked in a fraction of the time and tastes just as delicious! It’s very rich and flavorful, thanks to the chicken broth, Parmesan cheese, and chopped crimini mushrooms. 

Here’s the recipe for Roasted Chicken & Veggies with Crimini Mushroom Orzo Risotto! 



Garlic-Rosemary Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

  • Author: Emily Weeks, RDN, LD
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4 1x


Savory chicken thighs pan-seared in butter and roasted alongside mushrooms and veggies, served with a side of toasted orzo pasta cooked until soft with broth, crimini mushrooms, and Parmesan cheese.



For the chicken:

  • 8 boneless, skinless chicken thighs
  • kosher salt and freshly cracked black pepper
  • 6 Tbsp unsalted butter
  • 32oz crimini mushrooms – half quartered, half minced
  • 3 large zucchini, sliced into half moons
  • 3 large carrots, thinly sliced into rounds
  • 4 cloves garlic, minced
  • 4 sprigs fresh rosemary, leaves removed and roughly chopped

For the orzo:

  • 4 cups chicken or vegetable broth
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup uncooked orzo pasta
  • 1/8 tsp black pepper
  • 1/3 cup white wine
  • 1/3 cup shredded parmesan cheese


For the chicken:

  1. Preheat the oven to 450F.
  2. Pat chicken dry. Season with salt and pepper. Melt butter over medium-high heat in a large skillet. Sear chicken until brown on both sides, 4-5 minutes on each side. 
  3. Meanwhile, prepare vegetables. Toss quartered mushrooms, zucchini, and carrot in a large bowl with the garlic and rosemary.
  4. Spread veggies out onto a large baking sheet. Nestle chicken into the veggies. Drizzle with butter and juices from the pan. 
  5. Bake for 20 minutes, or until chicken is cooked through and veggies are tender.

For the orzo: 

  1. Warm the broth in a small pot over medium-low heat. 
  2. Use the skillet from the chicken and add additional butter and olive oil over medium heat. Add onion, garlic, and minced mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
  3. Add, orzo and black pepper. Stir and cook the orzo for 2 minutes. Add the white wine and cook until evaporated, about 1 minute. 
  4. Add broth to the orzo, 2/3 cup at a time, stirring until the liquid is absorbed. Repeat with remaining broth, waiting until the last batch is absorbed before adding the next. 
  5. Remove from heat and stir in parmesan.