This is the ideal weeknight meal that requires minimal preparation and yields maximum tastiness. Think of this as a dressed-up, yummier version of your parents’ mushroom-noodle casserole. The crispy chicken skin adds a savory crunch to the dish while orzo acts as the perfect base for the creamy, umami-rich mushrooms. This dish is a crowd-pleaser and can easily be doubled to serve a larger family. For additional vegetables, serve with a simple salad and enjoy!

Note: If you would like to schedule this meal but do not want to wait for the broiler to cool before refrigerating, sauté mushrooms, onions, and garlic with 2 tsp olive oil in a large skillet over medium-high heat until softened, about 8 minutes, instead of broiling.

Creamy Mushroom Chicken

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour
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Ingredients

  • 8 oz cremini mushrooms, sliced
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 2 tsp, plus 2 tbsp olive oil, divided
  • 2 skin-on chicken breasts (about 1-2 lbs total)
  • 1 cup orzo
  • 2 tbsp butter, melted
  • 1 tbsp cornstarch
  • 2 tbsp cooking sherry
  • ½ cup chicken broth
  • ⅓ cup heavy cream
  • 1 tbsp parsley, roughly chopped

Directions

1) Place mushrooms, onion, garlic, and 2 tsp olive oil in a Suvie pan. Place pan in the top zone of Suvie.

2) Season chicken breasts generously with kosher salt and pepper and place skin-side up in a second Suvie pan. Place pan in the bottom zone of Suvie. Enter cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Roast at 325°F for 45 minutes

Top Zone: Roast at 325°F for 45 minutes

3) Place 1 cup orzo in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Pasta, 1 cup, 10 minutes

4) After the cook, remove the chicken breasts from Suvie. Brush 2 tbsp melted butter over the chicken breasts. Return chicken to Suvie.

5) Drain excess liquid from the mushroom pan. In a medium bow, whisk the cornstarch and sherry together until combined. Whisk in the chicken stock and heavy whipping cream until incorporated. Pour mixture over the mushrooms and stir. Return pan to Suvie. Input settings and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 425°F for 5 minutes

Top Zone: Roast at 450°F for 10 minutes

6) Remove pans from Suvie. Transfer orzo to a large serving bowl with the mushrooms and season to taste with salt and pepper. Let chicken rest 4 minutes, then cut into pieces and divide between plates. Garnish with parsley and serve.

Nutrition

Nutrition Info per Serving (3 servings per recipe): Calories 563, Total Fat 34.8g, Sodium 355.7mg, Total Carbs 23.4g, Protein 36.3g

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SCM
SCM
3 months ago

How does the vegetable cook setting translate to the 3.0, since the 3.0 can’t do sous vide and roast at the same time?

Caroline Pierce
Admin
Caroline Pierce
3 months ago
Reply to  SCM

Hi SCM, this recipe is scheduled to be updated in the near future. In the meantime, I’d suggest roasting the chicken and the mushrooms at 325°F for 45 minutes instead of sous viding. You can cook the pasta in the Suvie Starch Cooker. Look for an updated version of this recipe in just a few weeks.