Chicken and Mushroom Stroganoff with Orzo in One Pot

Ingredients

1 onion, finely chopped 250 g mushrooms (button or brown work best) 2 large chicken breasts or 4 small thigh fillets 2 Tbsp olive oil 1 garlic clove, minced 1 Tbsp Dijon mustard 1 tsp smoked paprika Worcestershire sauce, a few dashes 200 g orzo pasta 600 ml chicken or vegetable broth 10 g fresh parsley, chopped 4 Tbsp sour cream or crème fraîche Each serving contains about 400 kcal, 14 g fat (4 g saturated), 41 g carbs (4 g sugar), 4 g fiber, 24 g protein, and 1.36 g salt.

Start by cutting the onion and slicing the mushrooms. Slice the chicken into strips. Heat one tablespoon of oil in a deep skillet or covered pot over medium heat.

Preparation

Sauté the chicken for 4–6 minutes, stirring until golden. Remove it to a plate.

In the same pot, add the onion and cook for 5 minutes until soft. Splash a little water to deglaze, then add the mushrooms. Season with salt and cook 6–8 minutes until the liquid evaporates.

Cooking the Stroganoff

Return the chicken and its juices to the pot. Add garlic, then stir in mustard, smoked paprika, and Worcestershire sauce. Mix in the orzo and broth. Bring to a gentle boil, then reduce heat to low and cover.

Finishing Touches

Simmer for 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the broth is absorbed. Add a splash of water if needed.

Remove the pot from heat. Stir in the sour cream and chopped parsley.

Serving Suggestions

Taste and adjust seasoning; thin the sauce with a bit more water or intensify flavors with extra Worcestershire.

Serve hot with crusty bread, garlic bread from an air fryer, or a simple green salad. This recipe appeared in Good Food’s 2026 Christmas edition.