One-Pan High-Protein Creamy Orzo Recipe With Chicken & Vegetables (30 Minutes) by Melissa Vickers
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One-pan dinners that come together in 30 minutes or less are always on my list. A new favorite ingredient of mine is orzo. Orzo pasta are those little rice-like pasta bits that work perfectly in a creamy dish like this one with all the vegetables and chicken and sauce. This creamy one-pan orzo and chicken recipe is on the table in about 30 minutes.
To make this creamy high-protein and high-fiber orzo recipe you will need to gather the following ingredients: olive oil, yellow onion, fresh garlic, chicken breast meat (leftover or use a rotisserie chicken), frozen mixed vegetables, fresh broccoli (check out the health benefits of broccoli), fresh mushrooms (mushrooms may reduce your cancer risk), butter, flour, chicken broth, whole milk, dried Italian seasoning, orzo and Parmesan cheese.
Serve this chicken dinner with your favorite side dishes, or serve it as a complete meal. I will occasionally add a fresh salad on the side or some hot bread or breadsticks.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 2 garlic cloves, finely minced
- 12 ounces rotisserie chicken breast, cut into small bite-sized pieces
- 16 ounces frozen diced vegetables
- 1 3/4 cups broccoli, chopped into very small pieces
- 1 cup chopped mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 1/4 cups whole milk
- 1 teaspoon Italian seasoning
- 1 1/2 cups dry orzo pasta
- 3/4 cup Parmesan cheese
Here’s how to make it:
- Heat olive oil in large nonstick pan over high heat. Add onion and stir for 1 to 2 minutes. Add garlic and stir for 30 seconds more. Add chicken and vegetables and cook for 5 minutes or so, until veggies are thawed. Transfer to bowl and cover with foil. (I opted to simplify this orzo recipe a little and used rotisserie chicken breast meat. Use whatever vegetables you like. I used the carrot, sweet pea, corn and green bean mix. You could use shallots instead of a yellow onion.)
- In same pan, melt butter and whisk in the flour. Cook and stir for 1 minute. Gradually add the stock, whisking constantly. Add milk, uncooked orzo and Italian seasoning. Bring mixture to simmer and then lower the heat until it is just barely bubbling. Cook for 7 minutes without a lid, stirring occasionally so the orzo doesn’t stick to the bottom.
- When the orzo is almost tender, add the Parmesan cheese. Stir until melted. Put the chicken and vegetables back into the pan. Stir to combine. Serve. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
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