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Creamy Orzo

A comforting, creamy one-pot orzo with chicken and mixed vegetables that comes together quickly.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 cup yellow onion finely diced
  • 2 teaspoons minced garlic
  • 12 ounces chicken breast (or thighs) 1 large, cut into bite-size pieces
  • salt to taste
  • black pepper to taste
  • 16 ounces frozen diced vegetables blend of carrots, peas, corn, and green beans
  • 1 3/4 cups broccoli chopped into very small pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock or chicken broth
  • 2 1/4 cups whole milk
  • 1 teaspoon Italian seasoning
  • 1 1/2 cups uncooked orzo pasta
  • 1 cup Parmesan cheese freshly grated, divided
  • fresh parsley optional, for serving

Instructions

  • Dice the onion, mince the garlic, cut the chicken into bite-size pieces, and chop the broccoli into very small pieces; have the remaining ingredients ready because cooking moves quickly.
  • Heat the olive oil in a large nonstick pot over high heat. Add the diced onion and cook for about 2 minutes until beginning to soften.
  • Stir in the minced garlic and cook for 30 seconds, then add the chicken pieces. Season with salt and pepper and cook for about 5 minutes, until mostly cooked through.
  • Add the frozen diced vegetables and chopped broccoli to the pot; stir for 2–3 minutes until the frozen vegetables are thawed and the broccoli is crisp-tender. Transfer the chicken and vegetables to a plate and cover to keep warm.
  • Reduce heat to medium and melt the butter in the same pot. Sprinkle the flour over the butter and whisk constantly for 1 minute to cook the flour.
  • Gradually whisk in the chicken stock until smooth, then add the milk and uncooked orzo. Stir in the Italian seasoning.
  • Bring the mixture to a simmer, then lower the heat so it gently bubbles. Cook uncovered for about 7 minutes, stirring often to prevent sticking; the mixture will be slightly soupy.
  • Return the reserved chicken and vegetables to the pot and stir to combine. Add 3/4 cup of the grated Parmesan a handful at a time, stirring until melted and incorporated. Taste and adjust salt and pepper as needed.
  • The finished consistency should be creamy, similar to risotto; add a splash of milk if you prefer it thinner. Serve hot topped with the remaining Parmesan and optional fresh parsley.

Equipment

  • large nonstick pot

Notes

  • Avoid powdery pre-grated Parmesan; grate from a block for best melting and texture.
  • Pack grated Parmesan gently when measuring.
  • Have ingredients prepped before cooking because the recipe cooks quickly.
  • Adjust salt and pepper to taste after adding the cheese.