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Per serving
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- 1
Sear the mushrooms and onion
Heat the olive oil and butter in a Dutch oven or deep skillet over medium-high heat. Once the butter melts, add the sliced mushrooms and chopped onion. Sauté 10-12 minutes until the mushrooms give up their water, it cooks off, and everything gets a real sear. Don't rush this part — the browning is where all the flavor comes from.
- 2
Deglaze with wine
Stir in the minced garlic and the white wine. Let it cook down by about half, 1-2 minutes, scraping up any browned bits stuck to the bottom.
- 3
Add the orzo and liquid
Pour in the chicken broth and heavy cream, then stir in the uncooked orzo. Once it just starts to boil, drop the heat to medium or medium-low. Cook uncovered for about 10 minutes, stirring fairly often so the orzo doesn't stick. You want a steady gentle bubble, not a hard boil — and don't let the liquid cook off before the orzo is tender.
- 4
Finish it off
Stir in the shredded cooked chicken, parmesan, and parsley. Pull the pot off the heat and cover for 5 minutes to warm the chicken through and let the sauce thicken up. Season with salt and pepper and serve.
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One-Pot Creamy Mushroom Chicken Orzo
Created by: OnePotWonders
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 8 oz cremini mushrooms
- 1/2 onion
- 1 garlic
- 1/2 cup dry white wine
- 2 cup chicken broth
- 1 cup heavy cream
- 1 cup orzo pasta
- 2 cup cooked chicken
- 1/2 cup parmesan cheese
- 1 tbsp fresh parsley
- salt and pepper, to taste
Instructions
- Sear the mushrooms and onionHeat the olive oil and butter in a Dutch oven or deep skillet over medium-high heat. Once the butter melts, add the sliced mushrooms and chopped onion. Sauté 10-12 minutes until the mushrooms give up their water, it cooks off, and everything gets a real sear. Don't rush this part — the browning is where all the flavor comes from.
- Deglaze with wineStir in the minced garlic and the white wine. Let it cook down by about half, 1-2 minutes, scraping up any browned bits stuck to the bottom.
- Add the orzo and liquidPour in the chicken broth and heavy cream, then stir in the uncooked orzo. Once it just starts to boil, drop the heat to medium or medium-low. Cook uncovered for about 10 minutes, stirring fairly often so the orzo doesn't stick. You want a steady gentle bubble, not a hard boil — and don't let the liquid cook off before the orzo is tender.
- Finish it offStir in the shredded cooked chicken, parmesan, and parsley. Pull the pot off the heat and cover for 5 minutes to warm the chicken through and let the sauce thicken up. Season with salt and pepper and serve.