Delight your palate with this creamy One Pan Chicken and Wild Mushroom Orzo. It’s simple to put together and made of mostly shelf stable ingredients for a quick meal with little planning!
Everyone loves a one pan meal, am I right? The simplicity of keeping everything in one pan makes them a dream meal for a weeknight, but this One Pan Chicken and Wild Mushroom Orzo is the whole package because it tastes as fancy as a weekend meal! Plus, it’s made with ingredients that are most likely already in your home!
Skills & Techniques
To really own this One Pan Chicken and Wild Mushroom Orzo recipe like a boss, I recommend checking out these skills and techniques.
- How to Rehydrate Dried Mushrooms. Find out how to get the best flavor out of your mushrooms, instead of bitterness.
- Pan-Frying 101. Find out all the necessary tips and tricks for pan-frying success and give that chicken the ultimate crispy skin!
Storage and Leftovers
If you have leftovers of this One Pan Chicken and Wild Mushroom Orzo, you can store it in the refrigerator in an airtight container for up to five days. Because this recipe doesn’t have a super wet sauce, you can store your chicken thighs in the same container as the orzo.
To reheat this recipe, I recommend:
- Preheat oven to 350°F.
- Add a little bit of water, chicken stock or cream to the orzo (just enough to moisten and loosen it up a bit) and stir it up. Put it in an oven safe container and put any extra chicken thighs on top. Cover it with aluminum foil and place in the oven. Bake for about 20-30 minutes or until the chicken is hot throughout. Remove from the oven, garnish with fresh cheese and serve immediately.
If you want to get a crispier skin on your chicken, remove the foil for the last 10 minutes or so of reheating. Alternatively, you could reheat the chicken under the broiler for about 3 minutes.
One Pan Chicken and Wild Mushroom Orzo
Very little creamy is actually added to this One Pan Chicken and Wild Mushroom Orzo, despite it’s creamy texture. In fact, if you wanted to avoid the cream altogether, you absolutely could! The creaminess in this dish mostly derives from cooking the orzo in the pan at a low temperature. Just make sure you stir regularly to keep the orzo from sticking to the pan.
Get your free printable grocery list for this One Pan Chicken and Wild Mushroom Orzo recipe HERE.
This grocery list has everything that you’ll need to make this One Pan Chicken and Wild Mushroom Orzo recipe. To make grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts. If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.
Want some more delicious one pan recipes to try? I recommend:
Happy Cooking! 🙂
One Pan Chicken and Wild Mushroom Orzo
This One Pan Chicken and Wild Mushroom Orzo is done in an hour and boasts a comforting and aromatic dish that is filling and exquisite.
- 1 cup assorted dried wild mushrooms
- 3 cups water , room temperature
- 1 teaspoon neutral cooking oil
- 4 skin-on chicken thighs , patted dry
- salt and pepper , to taste
- 1 medium yellow onion , diced
- 3 cloves of garlic , minced
- 1/4 cup white wine
- 1/3 cup marsala
- 1.5 cups orzo
- 1/4 cup cream
- 1 cup gruyere cheese , shredded
Mushroom Broth (optional)
If you are working with dried mushrooms, place your mushroom sin a container and cover it with the room temperature water. Let sit for 30 minutes.
While the mushrooms steep, in a high sided sauté pan over medium high heat, heat the olive oil until it starts to ripple. Salt and pepper the chicken thighs and place them face down in the oil. Cook them until the skin is golden brown about 8 minutes*. Flip and repeat on the other side, about 4 minutes or until chicken is cooked through. Transfer to a plate and set aside.
Keeping the pan over medium heat, add the onion and garlic to the pan and cook for about 2 minutes, or until the onions begin to turn translucent. Add in the dry orzo and stir until most of the oil and liquid is soaked up and the orzo starts to smell toasted, about 2 minutes.
Stir the white wine and marsala together and pour it into the pan to deglaze it. Use a utensil to scrape up any brown bits from the bottom of the pan. Add in the mushroom broth and bring to a boil. Reduce it to a simmer and cook the orzo to an al dente, about 10 minutes. This should create a thick, creamy looking liquid. You still want to have a bit of liquid left in the pan.
Turn off the heat and stir in the cream and gruyere. Season with salt and pepper and serve immediately.
Have fresh wild mushrooms that need used? Substitute the mushroom broth for chicken stock and sauté the mushrooms with the onions.
For a less "meaty" taste, use 2 cups of mushroom broth and 1 cup of chicken stock.
*If you remove the bones before cooking your chicken thighs, cooking time will vary. Cook the chicken thighs to 165°F internal temperature.