Creamy Chicken Pot Orzo (Print-Friendly Version)
Tender chicken and vegetables simmered in a velvety sauce with orzo for a hearty one-pan meal.
# Ingredients:
→ Protein
01 -
2 cups cooked boneless skinless chicken breasts, diced
→ Vegetables
02 -
1 cup diced yellow onion
03 -
1 cup diced carrots
04 -
1 cup diced celery stalks
→ Pasta and Flour
05 -
1 cup orzo pasta
06 -
3 tablespoons all-purpose flour
→ Dairy
07 -
3 tablespoons unsalted butter
08 -
1 cup heavy whipping cream
→ Liquids
09 -
2 cups low sodium chicken broth
10 -
1 tablespoon olive oil
→ Seasonings
11 -
1 teaspoon onion powder
12 -
1 teaspoon garlic powder
13 -
1 teaspoon paprika
14 -
1 teaspoon chicken bouillon powder
15 -
Salt and freshly ground black pepper to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Add orzo and cook until just al dente, about 7 minutes. Drain and set aside to prevent overcooking.
02 -
In a large skillet, heat butter and olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
03 -
Reduce heat to medium. Sprinkle flour evenly over the vegetables and stir constantly for 2 to 3 minutes until a thick paste forms, ensuring a smooth sauce without lumps.
04 -
Gradually whisk in chicken broth followed by heavy cream. Continue stirring until the mixture is smooth and starts to thicken. Allow to simmer gently for a few minutes to blend flavors.
05 -
Add diced chicken and seasonings including onion powder, garlic powder, paprika, and chicken bouillon powder. Simmer for a few minutes, then fold in the cooked orzo. Toss thoroughly to coat every grain with sauce.
06 -
Taste and season with salt and black pepper as needed. Serve immediately while hot for optimal comfort and flavor.
# Notes & Tips:
01 -
Use leftover or rotisserie chicken for convenience. Reheat leftovers with a splash of broth or cream to restore creaminess. The dish keeps well for up to four days refrigerated but is not ideal for freezing as the sauce may separate.
02 -
Allow roux to cook fully to remove raw flour taste before adding liquids. Lightly caramelize vegetables for enhanced flavor depth.