Description
Warm orzo absorbs a silky chicken broth seasoned with thyme, then joins tender chicken, sweet peas and carrots for a one-skillet meal that’s hearty, creamy, and ready in under 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 small onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1/2 cup frozen peas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat and add chicken cubes.
- Cook chicken until lightly browned and cooked through, about 5 minutes, then remove from skillet and set aside.
- In the same skillet, add onion, carrot, and celery and sauté until softened, about 4 minutes.
- Stir in butter until melted, then whisk in flour to form a roux and cook for 1 minute.
- Gradually pour in chicken broth and milk, whisking continuously until smooth.
- Add thyme, salt, and pepper and bring mixture to a simmer.
- Stir in orzo and cook, stirring occasionally, until the pasta is tender and the sauce has thickened, about 10 minutes.
- Return cooked chicken to the skillet and stir in peas, cooking until heated through.
- Remove from heat, sprinkle with chopped parsley, and let rest for 2 minutes before serving.
Notes
- You can substitute frozen mixed vegetables for peas and carrots.
- For a creamier sauce, use half-and-half instead of milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Do not overcook the orzo or it will become mushy.