One-pot chicken stroganoff with orzo. Ultra creamy, easy to make and supremely satisfying. There is a chance that this chicken stroganoff will make you want to do a happy dance. It’s a delicious and comforting meal that’s definitely weeknight- and budget-friendly. It also happens to be fast to make and sure to please everyone at the table. A delicious twist on the classic.
Why You’ll Love this One-Pot Chicken Stroganoff Recipe
Having a rotating list of a few go-to dishes is crucial for stress-free dinners. Chicken stroganoff, with its tender pieces of chicken and mushrooms swimming in a savory sauce, is one of those comforting weeknight dishes. This version hits all the same notes as traditional stroganoff, but is made in one pot for a complete dinner you can make in 30 minutes.
This dish gets that iconic hit of paprika, and a surprising touch of wholegrain mustard and white miso paste. We’re using two varieties of mushrooms to create a more intense earthy flavor and sauté the mushrooms until crispy. Then add orzo and cook it directly in the broth.
As finishing touch, we add sour cream to make that creamy sauce we all know and love in stroganoff. This recipe isn’t traditional, but it brings the same comforting flavors all together in one pot.
Let me guide you through the recipe with this step-by-step VIDEO.
- Instead of boneless/skinless chicken thighs, you could use chicken breasts or even chicken meatballs.
- Don’t want to use alcohol? You can skip white wine and deglaze the pan with chicken broth.
- Switch out orzo for a small pasta shape.
- What can I use instead of sour cream? Use dairy products that add richness and tang, like crème fraîche, Greek yogurt or cream cheese.
- Serve with a big side salad drizzled with olive oil and balsamic vinegar.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or in a saucepan over medium until steaming.
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Cooking Video: How to Make One-Pot Chicken Stroganoff with Orzo
One-Pot Chicken Stroganoff with Orzo
- 450 g/1 pound boneless/skinless chicken thighs cut into bite-sized pieces
- 300 g/11 oz orzo pasta
- 250 g/9 oz mushrooms a mix of cremini mushrooms and shiitakes
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp each: salt black pepper and sweet paprika
- 1 tsp white miso paste
- 1 tbsp wholegrain mustard
- 1 tsp balsamic vinegar
- 1/2 cup/50 ml white wine like Pinot Grigio
- 5 cups/1.25 L chicken broth
- 3/4 cup/200 ml full-fat sour cream
- 2 tbsp parsley more for serving
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Thinly slice the cremini mushrooms and tear shiitakes into pieces. Cut chicken thighs into bite-sized pieces.
- Heat oil and 1 tbsp butter in a large non-stick skillet or Dutch oven over medium-high. Add chicken in a single layer. Season with salt, black pepper and paprika. Cook, turning a few times, until golden-brown, about 5 minutes. Transfer the chicken to a clean plate.
- Add mushrooms, cook until they start to release some moisture. Then stir in the remaining butter and add garlic and onion. Cook until fragrant and soft, about 2 minutes.
- Pour in white wine, stir while you scrape the browned bits from the bottom of the pan with a wooden spoon. Cook for 2 minutes.
- Stir in orzo. Then add chicken broth and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until al dente and most of the liquid is absorbed, about 10 minutes.
- When orzo is ready, stir in balsamic vinegar, wholegrain mustard and white miso paste. Return chicken and any accumulated juices to the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Turn off the heat, add sour cream and parsley, stir to combine.
- Finish off with black pepper and chopped parsley. Serve!