One Skillet Chicken and Mushroom Orzo with Tarragon Sauce
By Ana Pozo, adapted from Sur La Table
Ingredients
- 2 chicken breasts, sliced (or skinless chicken thighs)
- 1 ¾ cup orzo
- ¼ cup fresh tarragon leaves
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1 shallot, minced
- 8 ounces cremini mushrooms, sliced
- 3 ounces shiitake mushrooms, sliced
- ⅓ cup dry white wine
- 1 cup heavy whipping cream
- 1 ½ cup chicken broth
- Sea salt and freshly ground black pepper
- 1 tablespoon red pepper flakes
- ½ cup grated Parmigiano-Reggiano cheese
- ¼ cup grated Pecorino Romano
Procedure
Preheat the oven to 375 degrees F.
Heat 1 tablespoon of olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-4 minutes per side. Remove the chicken from the skillet.
To the same skillet, on medium, add the butter and 1 tbsp of olive oil. Add the shallot, garlic, red pepper flakes and tarragon cooking until fragrant, about 3 minutes. Add the mushrooms (but leave a handful for later) and continue cooking for another 3 minutes, add the chicken and orzo to the pan and cook until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan, then add the broth. Bring to a boil, cook 3-5 minutes, then add the cream, parmesan and pecorino, stirring it until it all comes together. If needed, add more broth to the pan. Cover and let it cook for 3-5 m minutes on low.
Take the remainder of the mushrooms and place them in the middle of the pan, sprinkle black pepper and add a 1 tbsp of butter on top of the mushrooms. Drizzle olive oil over the pan and transfer to the oven. Cook, uncovered for 10-15 minutes, until the chicken is cooked through and the mushrooms are golden.
Garnish with more tarragon and enjoy!
Heat 1 tablespoon of olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-4 minutes per side. Remove the chicken from the skillet.
To the same skillet, on medium, add the butter and 1 tbsp of olive oil. Add the shallot, garlic, red pepper flakes and tarragon cooking until fragrant, about 3 minutes. Add the mushrooms (but leave a handful for later) and continue cooking for another 3 minutes, add the chicken and orzo to the pan and cook until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan, then add the broth. Bring to a boil, cook 3-5 minutes, then add the cream, parmesan and pecorino, stirring it until it all comes together. If needed, add more broth to the pan. Cover and let it cook for 3-5 m minutes on low.
Take the remainder of the mushrooms and place them in the middle of the pan, sprinkle black pepper and add a 1 tbsp of butter on top of the mushrooms. Drizzle olive oil over the pan and transfer to the oven. Cook, uncovered for 10-15 minutes, until the chicken is cooked through and the mushrooms are golden.
Garnish with more tarragon and enjoy!