One-Pan Creamy Orzo Recipe With Chicken & Vegetables: A Tasty 30-Minute Meal by Melissa Vickers
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.
Use whatever vegetables you like. I opted to simplify this orzo recipe a little and used rotisserie chicken breast meat.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped yellow onion (I used shallots)
- 2 garlic cloves, finely minced
- 12 ounces rotisserie chicken breast, cut into small bite-sized pieces
- 1 bag (16 ounces) frozen diced vegetables (I used the carrot, sweet pea, corn and green bean mix)
- 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.
- 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.
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