Looking for a hearty, protein-packed meal that’s both flavorful and easy to make? This High Protein Chicken Thigh Orzo with Mushrooms & Leeks in a Creamy Wine Sauce are exactly what you need.
Not only is this dish loaded with tender chicken thighs, earthy mushrooms, and sweet leeks, but it’s also gluten-free and dairy-free, thanks to Chickpea Orzo and Oat Creamer. The creamy white wine sauce ties everything together for a rich, satisfying meal. Ready in just 45 minutes, it’s the perfect weeknight dinner that’s as nutritious as it is delicious!
The Inspiration
I love a good wine sauce and this dish definitely hits the spot. There’s something so satisfying about how the white wine brings out the flavors of the chicken and veggies, making everything taste a little more indulgent. For this recipe, I wanted to keep it light, gluten-free, and dairy-free while still packing in flavor. I’m especially excited that I found Barilla Chickpea Orzo—it lets me keep things gluten-free and adds an extra boost of protein.
Lately, I’ve been all about experimenting with leeks, and I’m seriously hooked. They’re not something I’ve cooked with a ton, but now that I’ve started, I can’t get enough of their sweet, mild flavor. It adds a nice depth to this dish without overpowering anything. This is a cozy, gluten-free meal that (mostly) comes together in one pan, making it perfect for busy weeknights. It’s quick to whip up but still feels like a special, home-cooked dinner—with minimal cleanup, which is always a win! If you’re looking for another simple weeknight dinner-try this Sheet Pan Gnocchi.
Kitchenware you’ll need:
- Mixing Bowls: I love seasoning my chicken in a mixing bowl to ensure the flavor coats evenly. These come with lids which make it easy to throw in the fridge when you’re marinating!
- Dutch Oven: I love a dutch oven for a quick one-pot meal!
Step by Step Directions:
If you’re looking for a hearty, gluten-free, and protein-packed dinner that’s easy to whip up, this High Protein Chicken Thigh Orzo with Mushrooms & Leeks in a Creamy Wine Sauce is the perfect recipe. With just one pan (mostly!), you’ll have a flavorful, comforting dish on the table in under an hour. Follow the step-by-step instructions below to bring this meal together with ease.
1. Prep the Chicken Thighs
In a large mixing bowl, combine the chicken thighs with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Coat the chicken thighs well with the seasoning. You can marinate the chicken for a few hours for more flavor or use it right away.
2. Sear the Chicken
Heat a dutch oven over medium heat and add 1 tablespoon of olive oil. Once heated, place the marinated chicken thighs in the pot. Sear for 3-4 minutes on each side until they are golden brown. Remove the chicken from the pot and set aside. Don’t worry if it’s not fully cooked yet—it will finish cooking later.
3. Prepare the Vegetables
While the chicken is searing, prepare your veggies. Thoroughly wash and slice 1 leek, 8 oz of mushrooms, 1 shallot, and 3 garlic cloves. Be sure to clean the leeks and mushrooms well, as they can carry dirt. Set the vegetables aside.
4. Sauté the Aromatics
With the chicken removed, add the sliced garlic and shallot to the dutch oven. Cook for about 1 minute, letting the aromatics release their flavor. Then, add in the sliced leeks and mushrooms along with 1 teaspoon of salt, ½ teaspoon of Italian seasoning, and the fresh rosemary and thyme. Sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
5. Add the Chickpea Orzo
Next, add 1 cup of Barilla Chickpea Orzo to the vegetable mixture. Toast the orzo for about 1 minute, letting it absorb the flavors of the veggies and herbs.
6. Simmer the Chicken in Wine and Broth
Return the seared chicken thighs to the dutch oven. Pour in 1½ cups of chicken broth and ¾ cup of white wine. Bring the mixture to a boil, then reduce the heat to low-medium.
7. Stir in the Dairy-Free Creamer
Once the mixture is simmering, add in ¾ cup of Sown Unsweetened Oat Creamer (or your preferred dairy-free creamer). Stir everything together, letting the sauce thicken slightly. Let the dish cook uncovered for an additional 11 minutes, allowing the chicken to fully cook and the orzo to become tender.
8. Plate and Enjoy
Once done, remove the dutch oven from heat and let the dish cool for a few minutes. Plate the chicken thighs, orzo, and creamy vegetables. Top with fresh ground black pepper to taste, and enjoy!
This easy, one-pan meal is packed with flavor, protein, and is completely gluten-free. Perfect for busy weeknights or whenever you’re craving something cozy and homemade!
Perfect Pairings for High Protein Chicken Thigh Orzo with Mushrooms & Leeks in a Creamy Wine Sauce
This High Protein Chicken Thigh Orzo with Mushrooms & Leeks in a Creamy Wine Sauce is a rich, comforting dish, so pairing it with lighter, fresh sides and drinks can help balance out the flavors. Here are a few ideas to round out your meal:
1. Fresh Green Salad
A simple green salad with mixed greens, arugula, or baby spinach, lightly dressed with olive oil and lemon juice, will add a crisp contrast to the creamy sauce. You can toss in some cucumber, cherry tomatoes, and thinly sliced red onions for added crunch and brightness.
2. Roasted Vegetables
While the dish already includes mushrooms and leeks, adding roasted vegetables like asparagus, Brussels sprouts, or carrots can introduce even more depth and variety. Simply toss the veggies in olive oil, salt, and pepper, then roast them until they’re golden and tender.
3. Gluten-Free Garlic Bread
For something a little indulgent, serve the meal with a side of gluten-free garlic bread. The crispy texture and garlicky flavor will complement the creamy sauce beautifully.
4. Light White Wine or Sparkling Water
To enhance the wine flavors in the dish, pair it with a light white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, sparkling water with a twist of lemon or lime can refresh your palate between bites.
These simple pairings will help bring balance and variety to your meal, making it even more satisfying!
Print
High Protein Chicken Thigh Orzo with Mushrooms and Leeks in a Creamy Wine Sauce
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
Enjoy this High Protein Chicken Thigh Orzo with Mushrooms & Leeks in a Creamy Wine Sauce—gluten-free and easy to make!
Ingredients
5 chicken thighs
1 cup Barilla Chickpea Orzo
1 leek, washed thoroughly and sliced
8 oz mushrooms
1 shallot, sliced thinly
3 garlic cloves
1.5 cups chicken broth
3/4 cup white wine
3/4 cup Sown Unsweetened Oat Creamer (or other non-dairy creamer)
3 tbsp olive oil
2 tsp salt
1.5 tsp Italian Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1 small sprig rosemary
Leaves of 3 thyme sprigs
Fresh ground black pepper to taste
Instructions
- In a mixing bowl, combine the chicken thighs, 2 tbsp olive oil, 1 tsp salt, 1 tsp Italian Seasoning, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Coat the chicken well. You can let marinate for a few hours or use right away.
- Heat a dutch oven over low-medium heat. Add 1 tbsp olive oil and your marinated chicken thighs. Cook for 3-4 minutes on each side.
- While the chicken is cooking, slice your leeks, garlic, shallots, and mushrooms. Make sure to wash your leeks and mushrooms thoroughly.
- Chop your rosemary and remove the leaves from your thyme sprigs. Set aside.
- Remove the chicken from heat and keep on the side (it won’t be fully cooked).
- Using the oil in the dutch oven, add in your garlic and shallot for about a minute, then add the leeks and mushrooms. Add an additional 1 tsp salt, 1/2 tsp Italian seasoning, rosemary, and thyme. You likely won’t need to add additional oil, but you may add if it needs it.
- Cook your vegetables for about 7 minutes until they begin to wilt.
- Add in the 1 cup of orzo and toast for a minute with the veggies to absorb the flavors.
- Add your chicken back into the dutch oven along with the chicken broth and wine.
- Bring your dutch oven to a boil. Once it reaches a boil, reduce heat to low medium heat and add in the oat creamer. Let cook uncovered for an additional 11 minutes.
- Let cool, plate, and top with fresh ground black pepper. Enjoy
Notes
If you use a different brand of orzo, cook time may vary.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Frequently Asked Questions (FAQ) for High Protein Chicken Thigh Orzo with Mushrooms & Leeks in a Creamy Wine Sauce
1. Is this recipe gluten-free?
Yes! This recipe uses Barilla Chickpea Orzo, which is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
2. Can I substitute the chicken thighs for another protein?
Absolutely! You can use chicken breast, turkey, white beans, or even plant-based proteins like tofu or tempeh. Just adjust the cooking time as needed.
3. What can I use instead of Sown Oat Creamer?
You can substitute Sown Oat Creamer with any dairy-free creamer or even coconut milk for a richer flavor. Adjust the quantity based on your preference.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
5. Can I make this dish ahead of time?
Yes! You can prepare the chicken and vegetable mixture ahead of time and then add the orzo and liquids when you’re ready to cook.
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