Creamy Mushroom Chicken Orzo
This one pot creamy chicken mushroom orzo recipe has a nice white wine sauce that feels a little indulgent! Each bite is infused with garlic, parmesan, and sautéed mushrooms.
Servings: 4
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).
