One Skillet Chicken and Mushroom Orzo with Tarragon Sauce
By Ana Pozo, adapted from Sur La Table
One Skillet Chicken and Mushroom Orzo with Tarragon Sauce
By Ana Pozo, adapted from Sur La Table
- 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
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!