There’s a special kind of magic that happens when you can create an entire meal in just one pot. It feels like a little victory, a secret whispered between you and your stove. And this One Pot Chicken and Mushroom Orzo? It’s not just a meal; it’s a warm, creamy, and deeply satisfying hug in a bowl.
Imagine tender chunks of chicken, earthy mushrooms, and delicate shallots all mingling with orzo pasta. It all simmers together in a rich, savory broth touched with Marsala wine. The result is pure comfort, with minimal cleanup to boot. It’s the kind of dish that makes a busy weeknight feel a little more special, a little more cozy.
Why You’ll Make This Dish Again and Again
Let’s be honest, we’re all searching for those reliable, go-to recipes. The ones that deliver incredible flavor without demanding a mountain of dirty pans. This chicken and mushroom orzo is precisely that kind of hero.
It builds layers of flavor right in the same pot, from the seared chicken to the caramelized mushrooms. The orzo soaks up every bit of that deliciousness, becoming wonderfully creamy. It’s a complete, balanced meal that feels both rustic and elegant, all at the same time.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to this simple, yet fantastic, culinary adventure. Here’s what you’ll need:
- 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
- 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
The Secret to a Perfect Creamy Sauce
You might be wondering how this dish gets its luxurious, creamy texture without being overly heavy. The clever combination of reduced-fat cream cheese and plain Greek yogurt is the answer.
The cream cheese provides a rich, velvety base, while the yogurt lightens everything up and adds a subtle tang. Together, they create a sauce that feels indulgent but is balanced and wonderfully clingy, coating every single piece of chicken and orzo perfectly.
How to make One Pot Chicken and Mushroom Orzo?
Preparing and Seasoning the Chicken
Start by cubing your chicken breast into bite-sized pieces. Consistency is key here, so they all cook at the same rate. Now, in a large bowl, toss the chicken with the Italian seasoning, kosher salt, garlic powder, and onion powder.
Don’t just sprinkle; really toss it to ensure every single piece is thoroughly coated. This is where the foundational flavor begins, so be generous and make sure those spices are evenly distributed.
Searing the Chicken to Perfection
Place your large Dutch oven or heavy-bottomed pot over medium-high heat and let it get properly hot. Add a good spray of olive oil. Now, here’s a crucial tip: don’t crowd the pot.
Cook the chicken in batches, searing it on all sides until it develops a beautiful golden-brown crust and reaches an internal temperature of 165°F. This step isn’t just about cooking the chicken; it’s about building a fond, those tasty browned bits, on the bottom of the pot.
Building the Flavor Base
Once all the chicken is set aside, add another quick spray of oil to the same pot. Toss in your sliced mushrooms and shallots. You’ll want to cook these, stirring occasionally, until the mushrooms have released their liquid and both they and the shallots are tender and slightly caramelized.
This takes about ten minutes, but it’s time well spent. The smell at this stage is absolutely incredible, a true promise of the deliciousness to come.
Toasting the Orzo and Deglazing
Add the raw, uncooked orzo directly to the pot with the mushrooms and shallots. Stir it around for just two to three minutes, toasting the pasta. You’ll notice a lovely, nutty aroma—this simple step adds a whole new dimension of flavor to the final dish.
Now, pour in the Marsala wine and chicken broth. As the liquid hits the hot pot, use your wooden spoon to scrape up all those glorious browned bits from the bottom. This is called deglazing, and it’s where you capture all the concentrated flavor.
The Simmering Stage
Bring the liquid to a lively boil, then immediately cover the pot with a tight-fitting lid and reduce the heat to medium. Let it simmer for about ten minutes. The orzo will plump up and become tender, absorbing most of that flavorful liquid.
You’ll know it’s ready when the orzo is cooked through but still has a slight bite to it. The kitchen will be filled with an aroma that will have everyone asking, “Is it ready yet?”
Finishing with Creaminess and Freshness
Return all of that beautifully seared chicken back to the pot, along with any accumulated juices. Now, drop in the reduced-fat cream cheese and the Greek yogurt.
Stir everything gently until the cream cheese has melted completely into the sauce, creating a creamy, cohesive dish. Finally, stir in the fresh, chopped dill, which adds a bright, herbaceous pop that cuts through the richness perfectly.
Tips
For the best texture, make sure you use a pot that’s large enough. A Dutch oven is ideal because it distributes heat evenly and prevents scorching. If you’re using a thinner pot, just keep a closer eye on the heat during the simmering stage.
Resist the urge to stir the orzo too much while it’s simmering. Let it do its thing, absorbing the liquid and cooking evenly. Too much stirring can release excess starch and make the dish gummy, which we definitely don’t want.
Taste for seasoning right at the end, just before you serve. Depending on the saltiness of your broth, you might want to add another pinch of salt or a crack of black pepper. Always season to your own preference.
Ingredient Swaps for Endless Variation
Don’t have Marsala wine? No problem at all. A dry sherry makes a wonderful substitute, offering a similar depth. If you prefer to skip the alcohol altogether, you can simply use an additional half-cup of chicken broth, maybe with a tiny splash of balsamic vinegar for complexity.
You can easily swap the proteins and vegetables, too. Chicken thighs would be fantastic for even more richness. Not a mushroom fan? Try diced zucchini or bell peppers. The recipe is wonderfully adaptable to what you have on hand.
What to Serve With Your One Pot Creation
This dish is incredibly satisfying all on its own, truly a complete meal. But if you’re looking to round out the dinner table, a simple side is all you need.
A crisp, green salad with a sharp vinaigrette provides a refreshing contrast to the creamy orzo. Or, some warm, crusty bread is perfect for sopping up every last bit of that delicious sauce. It’s a meal that truly stands on its own, but plays well with others.
Mastering the Art of Storage and Reheating
Got leftovers? They reheat beautifully! Let the orzo cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to three days, making for fantastic next-day lunches.
When reheating, add a small splash of broth or water to the pan to loosen the sauce. Gently warm it over medium-low heat, stirring frequently, until it’s heated through. The microwave works too, just use a lower power setting and stir it halfway.
This One Pot Chicken and Mushroom Orzo is more than just a recipe; it’s a reliable path to a delicious, comforting, and impressively easy dinner. It’s the kind of dish that earns a permanent spot in your rotation, a comforting classic you’ll turn to for years to come.
One Pot Chicken and Mushroom Orzo Recipe
Description
Everyone loves a one pot meal, especially one that is comforting in the colder months. This creamy chicken and mushroom orzo brings together tender chunks of chicken, earthy mushrooms, shallots, and orzo simmered in Marsala wine and broth. Finished with a touch of cream cheese, Greek yogurt, and fresh dill, this dish is hearty, cozy, and made entirely in one pot, making it an easy weeknight winner with minimal cleanup.
Ingredients
Instructions
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Cube the chicken breast into bite-sized pieces and season with Italian seasoning, kosher salt, garlic powder, and onion powder.
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Heat a Dutch oven or large pot over medium-high heat and spray lightly with olive oil. Cook the chicken in batches until golden brown and cooked through to 165°F. Remove and set aside.
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Add more olive oil spray, then add sliced mushrooms and shallots. Cook for 8–10 minutes until softened and lightly caramelized.
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Stir in the orzo and toast for 2–3 minutes to add flavor.
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Deglaze the pot with Marsala wine, scraping up browned bits. Add the chicken broth, bring to a boil, then cover and reduce heat to medium. Simmer for 10 minutes or until the orzo is tender.
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Return the cooked chicken to the pot. Stir in the reduced fat cream cheese, Greek yogurt, and fresh dill until creamy. Taste and adjust seasoning as needed.
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Let rest for 5 minutes before serving warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 395kcal
- % Daily Value *
- Total Fat 12gg19%
- Saturated Fat 4gg20%
- Trans Fat 0gg
- Cholesterol 120mgmg40%
- Sodium 580mgmg25%
- Potassium 750mgmg22%
- Total Carbohydrate 28gg10%
- Dietary Fiber 3gg12%
- Sugars 4gg
- Protein 38gg76%
- Calcium 8% mg
- Iron 12% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No Marsala wine? Substitute Sherry or skip the wine and use extra chicken broth.
- For creamier texture: Add an extra spoon of Greek yogurt before serving.
- Meal prep friendly: Store leftovers in an airtight container for up to 3 days; reheat with a splash of chicken broth to loosen.
- Fresh herbs twist: If you don’t have dill, fresh parsley or thyme also work.
