Description
A quick and comforting dish that combines tender chicken, a creamy sauce, and al dente orzo for a weeknight winner.
Ingredients
- 2 boneless, skinless chicken breasts, cooked and diced (about 1 to 1¼ lb total)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil (for cooking chicken)
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- ½ yellow onion, finely diced
- 5 tbsp unsalted butter
- 1 tbsp olive oil (for the sauce)
- 1/3 cup all-purpose flour (for the roux)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy whipping cream (or half-and-half for a lighter version)
- 1 tsp chicken bouillon powder (optional, for a flavor boost)
- 8 oz orzo pasta, cooked al dente and drained
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook 8–10 minutes or according to package directions until al dente. Drain and set aside.
- Season the chicken: Pat breasts dry. Sprinkle both sides with onion powder, garlic powder, paprika, salt, and pepper.
- Sear the chicken: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken and cook until cooked through (internal temperature 165°F), about 6–8 minutes per side depending on thickness. Transfer to a plate to rest, then dice.
- Sauté the vegetables: In the same skillet, lower heat to medium and add 5 tbsp butter and 1 tbsp olive oil. Add diced onion, carrots, and celery. Sauté 4–5 minutes until softened but not browned.
- Make the roux: Reduce heat to medium-low. Sprinkle 1/3 cup flour over the vegetables and whisk continuously for 2–3 minutes to cook the raw flour taste.
- Add the liquids: Slowly pour in 2 cups chicken broth while whisking to prevent lumps. Stir in 1/2 cup heavy cream and 1 tsp bouillon powder if using. Whisk until smooth and thickened—about 2–4 minutes.
- Combine chicken: Stir the diced chicken into the sauce and simmer gently until heated through. Taste and adjust seasoning with salt and pepper.
- Fold in orzo: Add the cooked orzo and fold until everything is evenly coated with sauce. If the sauce is too thick, add a splash of broth or water to loosen it.
- Finish and serve: Garnish with chopped parsley or a little lemon zest for brightness. Serve immediately.
Notes
For a lighter dish, substitute half-and-half for heavy cream and reduce butter by 1–2 tbsp. Use rotisserie chicken to skip searing and save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American