Creamy Chicken Pot Orzo (Recipe for Printing)
Tender chicken, vegetables and orzo pasta in a velvety sauce that brings the comfort of pot pie in an easy, one-pot format.
# What You’ll Need:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts, cooked and diced
02 -
1 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
Salt and black pepper, to taste
→ For the Orzo
06 -
225g (8 ounces) orzo pasta
→ For the Vegetables
07 -
2 celery stalks, finely diced
08 -
2 carrots, finely diced
09 -
½ yellow onion, finely diced
→ For the Sauce
10 -
5 tablespoons butter
11 -
2 tablespoons olive oil
12 -
470ml (2 cups) chicken broth
13 -
120ml (½ cup) heavy whipping cream
14 -
1 teaspoon chicken bouillon powder
15 -
80ml (⅓ cup) all-purpose flour
# Steps to Prepare:
01 -
Bring a pot of salted water to a boil and cook the orzo according to package directions until just al dente. Drain and set aside.
02 -
Pat chicken breasts dry, then season generously with onion powder, garlic powder, paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat, cook chicken until golden on both sides and internal temperature reaches 74°C (165°F). Cool slightly before dicing into bite-sized pieces.
03 -
In a large skillet or Dutch oven, melt butter with olive oil over medium-high heat. Add diced onion, carrots, and celery, sautéing until vegetables begin to soften and edges look glossy, about 4-5 minutes.
04 -
Reduce heat to low and sprinkle flour evenly over the softened vegetables. Stir continuously to create a paste. Cook for 2-3 minutes to remove the raw flour taste and ensure a smooth sauce.
05 -
With heat still on low, slowly whisk in chicken broth followed by heavy cream. Continue whisking until you achieve a smooth, lump-free sauce that begins to thicken.
06 -
Add chicken bouillon powder and diced chicken, allowing the mixture to simmer gently until sauce reaches desired consistency - it should coat the back of a spoon. Fold in the cooked orzo and heat through until the mixture is creamy and cohesive.
07 -
Spoon generous portions into bowls. Optionally garnish with fresh parsley, cracked black pepper, or grated Parmesan cheese if desired.
# Helpful Advice:
01 -
For a shortcut, substitute with rotisserie chicken instead of cooking chicken breasts.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days.
03 -
When reheating, add a splash of broth or cream to restore the creamy consistency.
04 -
The dish freezes well for up to two months. Thaw overnight in the refrigerator before reheating.