Description
A comforting one-pot dinner with tender chicken and creamy orzo in a savory pot-pie-style sauce.
Ingredients
- 2 boneless skinless chicken breasts, cooked and diced (about 2 cups)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1/2 yellow onion, finely diced
- 5 tablespoons butter
- 1 tablespoon olive oil (for the sauce)
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low-sodium preferred)
- 1/2 cup heavy whipping cream (or half-and-half)
- 1 teaspoon chicken bouillon powder (or 1 bouillon cube)
- 8 ounces orzo pasta
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until just al dente (7–9 minutes). Drain and set aside.
- Season both chicken breasts with onion powder, garlic powder, paprika, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high. Add chicken and cook until internal temperature reaches 165°F, about 6–8 minutes per side. Transfer to a board, let rest 5 minutes, then dice.
- Melt 5 tablespoons butter with 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 6–8 minutes.
- Sprinkle flour over vegetables and stir constantly for 2–3 minutes to form a roux.
- Gradually whisk in chicken broth, add heavy cream and chicken bouillon. Simmer until the sauce thickens and is smooth.
- Stir in the diced chicken and simmer 2–3 minutes to heat through.
- Add the cooked orzo and fold gently until evenly coated. Adjust seasoning with salt and pepper.
- Serve immediately, garnished with chopped parsley or extra black pepper if desired.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry. Use shredded rotisserie chicken for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American