Chicken & mushroom stroganoff-style one-pot with orzo
Serves 4
Easy
Prep:
Cook:
Use chicken thigh fillets to make this easy orzo one-pot – it's made with everyday ingredients to keep it budget-friendly
Skip to ingredients
- 1 onion
- 250g mushrooms(closed cup, like button and chestnut, work well)
- 2 large or 4 small chicken thigh fillets
- 2 tbsp olive oil
- 1 garlic clove
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- few dashes of Worcestershire sauce
- 200g orzo
- 600ml chicken or vegetable stock
- 10g parsley
- 4 tbsp soured creamor crème fraîche
Nutrition: Per serving
- kcal400
- fat14g
- saturates4g
- carbs41g
- sugars4g
- fibre4g
- protein24g
- salt1.36g
Method
step 1
Finely chop the onion, slice the mushrooms thinly, and cut the chicken into strips.
step 2
Heat 1 tbsp oil in a wide casserole or deep frying pan with a lid. Fry the chicken for 4-6 mins, stirring a few times, until golden. Transfer to a plate. Add the onion to the pan and fry for 5 mins until softened. Add a splash of water to help pick up any chicken bits from the pan, then add the mushrooms and turn the heat up slightly. Season with a pinch of salt and fry for 6-8 mins until the mushrooms let out their moisture and this has evaporated.
step 3
Tip the chicken back into the pan with any juices. Grate or crush in the garlic and stir. Add the mustard, paprika, Worcestershire sauce, then add the orzo and stock. Stir well, then bring to a simmer. Once simmering, reduce the heat to
low and cover with lid. Cook for 8-10 mins, stirring occasionally, to pick up any bits sticking to the base, until the orzo is cooked and the stock has been absorbed. Add a splash of water during cooking if you need to.step 4
Finely chop the parsley. Remove the pan from heat and stir in the soured cream and chopped parsley. Season to taste, adding a splash more water to loosen, or more Worcestershire sauce if needed.
