Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp (5ml) salt, divided
  • ½ tsp (2.5ml) black pepper, divided
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 cup (240ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 ½ cups (360ml) orzo pasta
  • 4 cups (950ml) chicken broth, low sodium
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper. Sauté until cooked through and lightly browned. Remove from skillet and set aside.
  2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and mushrooms; cook until mushrooms are tender and have released their liquid, about 7-10 minutes.
  3. Pour in white wine and scrape up any browned bits from the bottom of the skillet. Simmer until the wine has reduced by half, about 3-5 minutes.
  4. Stir in orzo pasta. Add 1 cup of chicken broth and stir until absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing the orzo to absorb the liquid before adding more. Repeat until all broth is used and orzo is al dente, about 15-20 minutes.
  5. Stir in heavy cream and Parmesan cheese. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper, or to taste.
  6. Return the cooked chicken to the skillet and stir to combine. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.