One Skillet Chicken and Mushroom Orzo with Creamy Tarragon Sauce
{This post is sponsored by Sur La Table}
Im back with another twist on Sur La Table’s Tarragon-Leaf Pasta Sheets with Creamy Chicken and Mushrooms. As I was thinking of what I can do to make this recipe my own but still keep the essence of the original and also make it simple so that its a dish that everyone can make in no time. I came up with the idea of using Orzo, adding Pecorino Romano along with the parmesan, adding plenty of Tarragon to the sauce and making it a one skillet dish, using my Demeyere Essential5 Skillet .
This simple Chicken and Mushroom Orzo dish with Tarragon Sauce makes for the best any night of the week dinner that feels extra special. pan-seared chicken breasts and in a creamy Tarragon and garlic white wine cream sauce. Tarragon has a delicate flavor with a bit of citrus so don’t be scared of the amount I added to the sauce to infuse with the white wine. This fresh herb is timid and won’t overpower.
The chicken and mushrooms are cooked together with orzo pasta for a complete dinner made in just ONE skillet. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next holiday dinner. You can’t go wrong with this warming skillet dinner. Every spoonful is layered with delicious fall flavors and creamy orzo pasta. The perfect way to spend a relaxing night in the kitchen with family and friends.
One Skillet Chicken and Mushroom Orzo with Creamy Tarragon Sauce
Ingredients:
2 chicken breast, Sliced (or skinless chicken thighs)
1 ¾ cup orzo
¼ cup fresh tarragon leaves
1 tablespoon olive oil
3-4 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
Instructions:
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 3 tablespoons of 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 orzo to the pan and cook until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan, then place the chicken back into the pan. Add the broth and bring to a boil, stir and cook 2-3 minutes.
Lower the heat to low and add the cream, parmesan and pecorino, stirring it until it all comes together. If needed, add more broth to the pan. 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 or until the chicken is cooked through and the mushrooms are golden.
Garnish with more Tarragon and Enjoy!
