Enjoy this High Protein Chicken Thigh Orzo with Mushrooms & Leeks in a Creamy Wine Sauce—gluten-free and easy to make!

Units Scale

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

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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

If you use a different brand of orzo, cook time may vary.

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