This ground chicken and prosciutto orzo recipe is so easy to make and incredibly comforting. It gets plenty of flavour from savoury ground chicken, crispy prosciutto, sautéed mushrooms, fresh herbs and Parmesan cheese.
Though it’s still technically summer, I do feel the cooler temperatures creeping in (which makes me super excited)!
I just love the freshness in the air that fall brings and all the cozy flavours and food. I do enjoy comfort food all throughout the year, but it’s extra satisfying on a cooler day.
This orzo recipe featuring ground chicken, prosciutto and mushrooms just hits the spot and has been on repeat lately (and for good reason, it’s so yummy).
Ground Chicken and Prosciutto Orzo Ingredients
- Prosciutto: Thin slices of prosciutto are crisped up and add such a lovely texture and saltiness to the recipe. You can typically find prosciutto in the deli department of grocery stores, usually in pre-sliced packages.
- Butter: Use salted or unsalted, whatever you prefer or have on hand.
- Mushrooms: I used cremini mushrooms (also known as baby bella mushrooms). You can substitute with white button mushrooms if you prefer.
- Seasoning: Seasoning is kept rather simple and includes salt, black pepper and Italian seasoning.
- Olive oil
- Ground chicken: Ground chicken is pretty lean and takes on flavours quite well. If you can’t find ground chicken, you can substitute with ground turkey.
- Onion: I used one yellow onion. You can substitute with white onion, red onion or shallot.
- Garlic
- Orzo: Orzo is a type of pasta (and kind of looks something like rice). Orzo can usually be found in the grocery store right alongside other varieties of dried pasta.
- Chicken broth: I used a less sodium chicken broth. Feel free to use vegetable broth if that’s what you have on hand or prefer.
- Parmesan cheese: Freshly grated Parmesan cheese is mixed into the ground chicken and rice mixture and some is used as a garnish. Grate it yourself for optimal freshness and flavour versus buying it already grated.
- Fresh herbs: Parsley and basil add a lovely pop of colour and freshness to the dish.
How To Make It
Here is an overview of how to make this ground chicken and prosciutto orzo (full details are in the recipe card below):
- Bake slices of prosciutto until crispy. Once it’s cool enough to handle, you can chop it into bite-sized pieces. Set it aside for use in a bit.
- Sauté sliced mushrooms in a little butter, then season with salt and black pepper. Set those aside for use shortly.
- Heat some olive oil in the sauté pan, then cook the ground chicken. Once done, add the onion and garlic and cook just until the onion has softened. Season with salt, black pepper and Italian seasoning.
- Add the orzo and chicken broth.
- Bring the chicken broth to a boil, then reduce to a simmer. Cover and cook until the orzo is cooked through.
- Stir in the reserved crispy prosciutto, reserved sautéed mushrooms, Parmesan cheese, parsley and basil.
What To Serve With It
This ground chicken and prosciutto orzo recipe is pretty hearty all on its own so it doesn’t need too much served with it.
But, if you’d like to add another component to your meal, it pairs great with garlic bread or garden salad.
If you want to start your meal off with a little appetizer, crostini (like these roasted acorn squash crostini) would be wonderful.
Tips and Variations
- As you are cooking the orzo, if the liquid is reducing too fast and the orzo is not quite cooked, you can stir in a little more chicken broth.
- Prosciutto: Instead of the prosciutto, you can cook and crumble some strips of bacon. For a smoky twist, try speck (smoked prosciutto) instead of prosciutto.
- Protein: As mentioned above, you can substitute ground turkey for the ground chicken. Prefer something else? Try ground beef.
- Cheese: Instead of Parmesan cheese, try mixing in a little crumbled goat cheese. It melts beautifully into the orzo, creating a creamy texture.
- Make it a little creamy: If you want to add a little creaminess to the dish, you can stir in a half cup or so of whipping cream (35% milk fat) or heavy cream when you add the chicken broth.
More Easy Ground Chicken Recipes
- Ground Chicken and Couscous Bowls
- Mediterranean Ground Chicken Burger
- One Pan Ground Chicken and Rice
If you try this ground chicken and prosciutto orzo recipe, be sure to leave a comment below!
Ground Chicken and Prosciutto Orzo
This ground chicken and prosciutto orzo recipe is so easy to make and incredibly comforting. It gets plenty of flavour from savoury ground chicken, crispy prosciutto, sautéed mushrooms, fresh herbs and Parmesan cheese.
Ingredients
- 6 slices prosciutto
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 cups uncooked orzo pasta
- 3.5 cups chicken broth, I used a reduced sodium variety
- ¾ cup grated Parmesan cheese, plus more for garnish
- ¼ cup chopped fresh parsley, plus more for garnish if desired
- 6 to 8 basil leaves, chopped (plus more for garnish if desired)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper. Arrange the slices of prosciutto in a single layer on the sheet pan, ensuring the slices aren't touching. Bake for 8 to 10 minutes or until the prosciutto is crispy (watch it closely because prosciutto can get crispy quite quickly, especially thinner slices). Carefully remove from the oven. Once it's cool enough to handle, chop it into bite-sized pieces. Set it aside for use shortly.Note: If you prefer your prosciutto less crispy, just cook it a little less until you've reached the texture you like best.
- Meanwhile, heat the butter in a large sauté pan over medium heat. Once melted, add the mushrooms. Cook for 5 minutes without stirring. Stir the mushrooms, then continue to cook them for another 3 to 5 minutes, stirring occasionally, until they have lost some of their moisture and have turned a little golden brown. Season with ¼ teaspoon each of salt and black pepper. Remove from the pan for use shortly.
- Heat olive oil in the sauté pan over medium heat. Add the ground chicken and cook, breaking the ground chicken into small pieces as it cooks and stirring occasionally, until fully cooked through, about 8 to 10 minutes.
- Add the onion and garlic to the ground chicken and cook, stirring occasionally, until the onion is softened, about 5 minutes. Season with the remaining ¼ teaspoon each of salt, the remaining ¼ teaspoon of black pepper and the Italian seasoning.
- Stir in the orzo and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook until the orzo is cooked through and most of the liquid has absorbed, about 10 to 15 minutes. Check on it at the 10-minute mark.Note: If the liquid is reducing too fast and the orzo is not quite cooked, you can stir in a little more chicken broth.
- Stir in the reserved crispy prosciutto, the reserved cooked mushrooms, Parmesan cheese, parsley and basil. Add more salt and black pepper, if desired.
- To serve, divide the orzo among plates or bowls, then garnish with more grated Parmesan cheese, parsley and/or basil if desired. Enjoy!
Notes
- As you are cooking the orzo, if the liquid is reducing too fast and the orzo is not quite cooked, you can stir in a little more chicken broth.
- Prosciutto: Instead of the prosciutto, you can cook and crumble some strips of bacon. For a smoky twist, try speck (smoked prosciutto) instead of prosciutto.
- Protein: As mentioned above, you can substitute ground turkey for the ground chicken. Prefer something else? Try ground beef.
- Cheese: Instead of Parmesan cheese, try mixing in a little crumbled goat cheese. It melts beautifully into the orzo, creating a creamy texture.
- Make it a little creamy: If you want to add a little creaminess to the dish, stir in a half cup or so of whipping cream (35% milk fat) or heavy cream when you stir in the chicken broth.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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