This post may contain affiliate links. Please read our disclosure policy.
This one pot creamy mushroom chicken orzo recipe has a nice white wine sauce that feels a little indulgent! Each bite is infused with garlic, parmesan, and sautéed mushrooms.
Try my Mushroom Stroganoff or Creamy Mushroom Chicken next.
Why you’ll love it
Readers enjoy my Chicken Marsala Orzo, but I figured it was time to make a similar white wine version! It’s just as easy since it’s another one pot meal that uses rotisserie chicken. The flavor you eke out from sautéed onions, garlic, and mushrooms is incredible here.
For the uninitiated, orzo is a rice-shaped pasta that mimics the creamy and toothsome texture of Risotto but with much less hands-on cooking. This easy chicken and mushroom orzo is super satisfying without being complicated or time consuming!
What you’ll need
- Olive oil and butter – for sautéing
- Mushrooms – I use cremini (sometimes labeled as baby bellas) or white button
- Onion and garlic – must-have savory goodness
- White wine – use a dry white wine (I recommend using your fave variety to drink of pinot grigio or sauvignon blanc)
- Chicken broth – the base of the sauce and what the orzo cooks in
- Heavy cream – for that wonderful silky quality
- Orzo – find this in the dry pasta aisle
- Chicken – we’re using rotisserie for convenience, or use leftover Baked Chicken Breast!
- Parmesan – grate your own from a block. It makes a huge difference.
- Parsley – the final fresh touch
Helpful tips
- Depending on your cookware, stovetop, and even altitude that you live at, you may have to make some changes on the fly with this one pot pasta.
- If your orzo isn’t cooked quite yet and the mixture is looking dry, add a splash more liquid and/or turn down the heat.
- On the other hand, if it’s too liquidy and the orzo is nearly done, simply simmer for longer and cover it to let the liquid absorb into the pasta.
How to make creamy mushroom chicken orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the butter and olive oil in a pot, then add in the mushrooms and onions. Sauté until the water from the mushrooms is cooked off and everything has a great sear. Stir in the wine and garlic, and let it reduce somewhat.
Add the chicken broth, cream, and orzo. Bring to a boil, then turn it down to a gentle simmer. Once the orzo is cooked, stir in the chicken, parmesan, and parsley. Remove from the heat, and cover until the chicken is warmed. Season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This cast iron Dutch oven is fantastic for my one pot recipes.
- Grate the cheese with a Microplane, and here’s my go-to wine corkscrew.
- I adore these angled measuring cups since you can read the measurements without crouching down.
Substitutions and variations
- Try adding in some spinach towards the end of the cooking time to get in some extra greens.
- Feel free to change it up with a different variety of mushrooms for a twist.
- There’s potential for curdling if you use something lower fat than heavy cream.
What to serve with chicken mushroom orzo
- Make it a memorable meal with a fabulous homemade salad! Try my light yet flavorful Parmesan Arugula Salad, or throw together your favorite salad greens with my Creamy Balsamic Dressing or Creamy Italian Dressing.
- A slice of my next-level tasty Extra Cheesy Garlic Bread is another great pairing.
Leftovers and storage
- Keep leftover orzo in a covered container in the fridge for 3-4 days.
- It will continue to absorb the sauce, so add a splash of broth or cream when reheating gently on the stove or in the microwave.
- Freezing isn’t ideal because dairy can separate, and the orzo’s texture may change.
After you make this mushroom and chicken orzo, please leave a star rating and review below! Reader reviews are so valuable. Or tag me on Instagram!
Creamy Mushroom Chicken Orzo
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms sliced
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1 cup uncooked orzo pasta
- 2 cups cooked/rotisserie chicken shredded
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt & pepper to taste
Instructions
- Add the oil and butter to a soup pot/Dutch oven over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).
- Stir in the garlic and white wine. Cook until reduced by half (about 1-2 minutes).
- Stir in the chicken broth, cream, and orzo. Once it just starts to boil, reduce the heat (to medium or even medium-low) and continue cooking for 10 minutes, uncovered, stirring fairly often. It should gently (but steadily) bubble vs. boil like crazy, and you don't want the liquid to reduce too much before the orzo has cooked.
- Stir in the chicken, parmesan, and parsley. Take the pot off the heat and cover for 5 minutes or until the chicken warms through and the sauce thickens up a bit more. Season with salt & pepper as needed and enjoy!
Notes
- Troubleshooting tips: as with any one pot meal, stoves and pots can vary, so you may need to adjust on the fly. Add more liquid if it’s looking low before the orzo is cooked. If there’s too much liquid or the sauce hasn’t thickened by the time the suggested cooking time is done, just cook it for a bit longer (or let it sit longer with the lid on).
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment