Everyone loves a one pot meal, especially one that is comforting in the cold winter months. This one pot chicken and mushroom orzo hits all the spots; its creamy and delicious, with warm and comforting flavors. This dish starts with mushrooms and shallots, flavorful tender chunks of chicken breast, and delicious orzo. Simmered in a combination of Marsala wine and broth, this dish comes together quickly and in one convenient pot. This one pot chicken and mushroom orzo is a must-make this season!
Everyone loves a one pot dish!
There is nothing better than a one pot dish. When you are in a time crunch, need to feed the family and want minimal clean up after, a one pot dish is the way to go. Not only is it great on cutting down on time and effort in the kitchen, but the meals taste great also, since flavor builds up in the pot.
If you love the idea of a one pot dish, you have to try some of my favorites:
What you’ll need to make this one pot chicken and mushroom orzo
- chicken breast
- Italian seasoning
- kosher salt
- garlic powder
- onion powder
- Marsala wine
- I use Marsala cooking wine (this can be found at the grocery store by where they sell vinegar).
- You can also use Sherry wine if you prefer, or omit the wine altogether.
- reduced sodium chicken broth
- reduced fat cream cheese
- This adds a creamy consistency to the dish.
- plain non fat Greek yogurt
- This helps stretch the reduced fat cream cheese for fewer calories and less fat, without compromising the flavor.
- fresh dill
How to make this one pot orzo dish
This dish is made in one pot, but in stages, which allows for flavor to build in the dish. Start out by cubing the chicken breast into bite-sized pieces. Season the chicken breast with the Italian seasoning, salt, garlic powder, and onion powder. Preheat a large Dutch oven or pot over medium high heat, and add olive oil spray. Working in batches to prevent overcrowding in the pot, cook the chicken breast on all sides until golden brown and cooked through to 165F. Remove the cooked chicken from the pot, and repeat with the remaining chicken breast.
Once all the chicken is cooked, add more olive oil spray to the pot, followed by the mushrooms and sliced shallots. Cook until tender and slightly caramelized, about 10 minutes. Add the raw orzo to the pot, and toast it on the bottom of the pot to get flavor (about 2-3 minutes). Then, add the wine and chicken broth. Bring the liquid to a boil, then cover the pot and reduce to medium. Cook the orzo for about 10 minutes or until tender.
Add the cooked chicken back to the pot, and stir in the cream cheese and yogurt. Finish with the fresh dill. Taste for seasoning.
One Pot Chicken and Mushroom Orzo
- dutch oven or large pot
- 2 lbs chicken breast, cubed
- 2 tsp Italian seasoning
- 1.5 tsp kosher salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 10 oz mushrooms, sliced
- 3 shallots, sliced
- 6 oz orzo, uncooked, weighed dry
- 1/2 cup Marsala wine
- 2 cups reduced sodium chicken broth
- 1/4 cup reduced fat cream cheese
- 1/4 cup plain non-fat Greek yogurt
- 2 tbsp fresh dill
- Cube the chicken breast into bite-sized pieces.
- Season the chicken pieces with the Italian seasoning, kosher salt, garlic powder and onion powder. Toss to combine.
- Preheat a Dutch oven or large pot over medium high heat. Add olive oil spray.
- Working in batches, cook the chicken on all sides or until golden brown and cooked through to 165F (about 10 minutes).
- Remove the chicken from the pot and repeat with the remaining chicken pieces.
- Once all of the chicken is cooked, remove the pieces from the pot, and add more olive oil spray.
- Add the sliced mushrooms and shallots to the pot, and cook until tender and slightly caramelized, about 10 minutes.
- Once cooked, add the uncooked, raw orzo to the pot and toss it around with the vegetables to toast the orzo (about 2-3 minutes).
- Next, add the wine and the chicken broth. Scrape the bottom of the pot using a wooden spoon to incorporate all of the flavors.
- Bring the liquid to a boil, then cover the pot with a lid and reduce to medium. Cook for 10 minutes or until the orzo is tender.
- Add the cooked chicken back to the pot.
- Stir in the cream cheese, yogurt, and fresh dill. Taste for seasoning.
You might also enjoy these dishes with similar flavor profiles: