One-Pot Chicken Mushroom Stew

Hello everyone,

Ok, so here’s the deal with this dish: the traditional way of making it is with chicken and orzo.  I went one step further and added mushrooms because I had a few left over from my last recipe.  This One-Pot Chicken Mushroom Orzo Stew also has sliced red peppers.  I don’t know what’s come over me lately, but I am loving using the red bell peppers in my dishes.  I think it’s the sweetness that they bring out.

The beauty of orzo lies in its versatility. Though it looks like rice, it’s actually pasta, and when you cook it slowly with chicken and vegetables, it absorbs all the savory juices, becoming creamy and rich without needing cream. The mushrooms add depth, while the carrots and peppers bring a touch of sweetness and color, which I absolutely love.  But you can go completely traditional and not add any of the ingredients I will mention in the recipe card below. 🙂

I am using chicken thighs for this recipe; they stay juicy and infuse the stew with flavor. As the chicken browns, it creates a golden base that gives the orzo its beautiful color. A splash of broth and a little patience are all you need to transform simple ingredients into something extraordinary.  I tend to boil the chicken briefly before baking it. This helps it cook evenly and keeps the chicken juicy when it goes into the oven.

You can serve this One-Pot Chicken Mushroom stew straight from the pot with a drizzle of olive oil and a sprinkle of grated cheese. It’s the kind of meal that makes you slow down, savor each bite, and maybe even go back for seconds.   (BTW, I made a separate stew without chicken for meeeeeee 🙂

Wishing everyone a wonderful morning/afternoon/evening! 🙂

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One Pot Chicken Mushroom Stew

This chicken mushroom stew is rich, with tender pieces of chicken that simmer gently with mushrooms and sweet vegetables. The chicken stays incredibly juicy, especially if you boil the chicken first. The mushrooms add a warm, savory depth that makes every spoonful taste delicious.

Course Dinner, Lunch

Cuisine Greek, Mediterranean

Keyword #chicken, #greek chicken stew, #one pot meal, #orzo pasta, Stew

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Ingredients

• 6 chicken thighs
• 2 cups orzo pasta
• 1 leek sliced
• 2 onions medium-sized chopped
• 1 red bell pepper chopped
• 2 carrots peeled and chopped
• 2 garlic cloves minced
• 1 ½ cups tomato sauce
• ½ cup olive oil
• 5 cups vegetable or chicken broth
• ½ cup chopped tomatoes
• 3 peppercorns
• salt

Instructions

• Preheat oven to 180℃.
• In a large pan, add the ½ cup olive oil, 2 onions, 1 leek, 2 garlic cloves, 2 carrots, and 1 red bell pepper. Place in the oven and cook the vegetables until tender.
• Add the 1 ½ cups tomato sauce and ½ cup chopped tomatoes. Combine with the vegetables by gently stirring.
• Place the 6 chicken thighs in the baking pan. Pour in the 5 cups vegetable or chicken broth and the 2 cups orzo pasta. Gently stir the orzo.
• Toss in the 3 peppercorns and season with salt.
• Place in the oven and cook until the broth has been absorbed by the orzo.
• Serve immediately.

KALI SAS OREXI!! 🙂