Description
A comforting one-pot chicken orzo dish that captures the flavor of chicken pot pie without the pastry crust. It’s a quick and easy meal perfect for any night of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup diced yellow onion
- 2 cups diced carrots
- 2 cups diced celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 1/2 cups orzo pasta
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add orzo and stir.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is al dente.
- Stir in frozen peas and heavy cream. Cook for 2-3 minutes until heated through and the sauce has thickened.
- Stir in fresh parsley. Serve hot.
Notes
- For a thicker sauce, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot during the last few minutes of cooking.
- Feel free to add other vegetables like corn or green beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg