Chicken and Mushroom Orzo
A recipe for Chicken and Mushroom Orzo! This one-pot meal is packed with creamy orzo, chicken, and mushrooms for an easy and flavorful weeknight dinner.
Servings 4 Servings
Ingredients
- 2 tablespoons (30 milliliters) olive oil
- 1 pound (450 grams) boneless skinless chicken breasts thinly sliced
- salt and freshly ground black pepper to taste
- 1 medium onion peeled and chopped
- 8 ounces (227 grams) button mushrooms thinly sliced
- 2 cloves garlic peeled and minced
- 1 cup dried orzo pasta
- 1/4 cup (60 milliliters) dry white wine
- 2 1/4 cups (530 milliliters) chicken broth
- 1 teaspoon dried thyme
- 1/4 cup (60 milliliters) heavy cream
- 1/4 cup chopped fresh parsley plus more for garnish
- 1/2 cup shredded Parmesan plus more for garnish
Instructions
- In a large pot or skillet, drizzle olive oil over medium high heat. Add the chicken slices, season with salt and pepper, and cook until well browned, about 4-5 minutes on each side. Remove to a plate and set aside, leaving some of the olive oil in the pot.
- Add the onions and mushrooms to the now empty pot and cook until softened and most of the liquid from the mushrooms has evaporated, about 5 minutes. Add the garlic and cook just until fragrant, 30 seconds to 1 minute. Stir in the uncooked orzo and cook, constantly stirring until lightly toasted.
- Pour in the wine while scraping the bottom of the pot to deglaze the pan. Add the chicken broth and thyme. Season with salt and pepper. Once the broth is bubbling, reduce heat to a simmer, cover, and cook, stirring often (especially the bottom and sides), until most of the liquid has been absorbed and the orzo is nearly tender, 8-10 minutes.
- Pour in the cream and add the set-aside chicken and parsley. Cover and cook just until the chicken is heated and cooked through, stirring often to keep the orzo from sticking. Adjust seasonings to taste.
- Remove from heat and stir in the shredded Parmesan. Serve immediately topped with additional parsley and Parmesan if desired.