Creamy Chicken Pot Orzo
A comforting one-pot meal combining tender chicken, orzo pasta, and vegetables in a rich, creamy sauce, perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cooked and diced
- 225 g orzo pasta (8 ounces)
- 2 tablespoons olive oil
- 5 tablespoons butter
- 470 ml chicken broth (2 cups)
- 120 ml heavy whipping cream (½ cup)
- 1 teaspoon chicken bouillon powder
- 80 ml all-purpose flour (⅓ cup)
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and black pepper
Vegetables
- 2 stalks celery, finely diced
- 2 pieces carrots, finely diced
- ½ piece yellow onion, finely diced
Instructions
Preparation
- Bring a pot of salted water to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- Pat chicken breasts dry, season with onion powder, garlic powder, paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from skillet and let cool before dicing.
Cooking
- In the same skillet, lower the heat to medium and add butter and a splash of olive oil. Once melted, add diced onion, celery, and carrots. Sauté for 4-5 minutes until softened.
- Sprinkle flour over the vegetable mixture, stirring to form a paste. Cook for a few minutes to eliminate raw taste.
- Add chicken broth and heavy cream to the skillet, whisking until smooth. Incorporate chicken bouillon powder and return diced chicken.
- Simmer gently until sauce thickens enough to coat the back of a spoon.
- Fold in cooked orzo, stirring well to combine and heat through before serving.
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Notes
For serving, garnish with fresh parsley or grated Parmesan. Store leftovers in airtight containers for 3-4 days in the refrigerator or freeze for up to 2 months.