Creamy Chicken Pot Orzo
A delightful dish combining tender chicken, vibrant vegetables, and creamy orzo pasta, perfect for a cozy family meal or entertaining guests.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cooked and diced Ensure the chicken is thoroughly cooked.
- 225 g orzo pasta Approximately 8 ounces.
- 2 stalks celery, finely diced
- 2 pieces carrots, finely diced
- ½ piece yellow onion, finely diced
- 5 tablespoons butter
- 2 tablespoons olive oil
- 470 ml chicken broth Approximately 2 cups.
- 120 ml heavy whipping cream Approximately ½ cup.
- 1 teaspoon chicken bouillon powder
- 80 ml all-purpose flour Approximately ⅓ cup.
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt and black pepper Adjust based on preference.
Instructions
Cooking the Orzo
- Bring a pot of salted water to a boil. Cook the orzo pasta according to the package instructions until just al dente. Drain and set aside.
Preparing the Chicken
- Pat the chicken breasts dry with a paper towel and season generously with onion powder, garlic powder, paprika, salt, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown on both sides, ensuring an internal temperature of 74°C (165°F). Remove and dice the chicken.
Sautéing the Vegetables
- In the same skillet, reduce the heat to medium, add butter and a splash of olive oil. Once melted, add the diced onion, celery, and carrots. Sauté until softened, about 4-5 minutes.
Creating the Sauce
- Sprinkle the all-purpose flour over the vegetables, stirring continuously for a couple of minutes to eliminate raw flour taste.
- Whisk in the chicken broth and heavy cream until smooth and thickened. Stir in chicken bouillon powder and diced chicken, allowing to simmer until the sauce coats the back of a spoon.
Combining and Serving
- Fold in the cooked orzo, stirring to ensure everything is evenly coated and heated through.
- Serve in bowls. Optionally, garnish with fresh parsley, cracked black pepper, or grated Parmesan cheese.
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Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to restore creaminess. For freezing, separate into containers or bags and thaw overnight in the refrigerator.