Description
This creamy skillet dinner features al dente orzo tossed with shredded chicken, vibrant veggies, and a silky thyme-infused sauce that clings to every bite for ultimate comfort.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups cooked chicken shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente then drain.
- In a large skillet heat the olive oil over medium heat and sauté the onion and garlic until translucent about 3 minutes.
- Add the diced carrots to the skillet and cook for 5 minutes until slightly tender.
- Stir in the frozen peas and corn and cook for another 3 minutes until heated through.
- Add the shredded chicken to the vegetables and toss to combine.
- In a separate saucepan melt the butter over medium heat then whisk in the flour to form a roux and cook for 1 minute.
- Gradually whisk in the chicken broth and milk until smooth then season with thyme, rosemary, salt, and black pepper.
- Cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon about 4–5 minutes.
- Pour the sauce over the chicken and vegetables in the skillet then stir in the cooked orzo until everything is evenly coated and heated through.
- Sprinkle with chopped fresh parsley and serve warm.
Notes
- For a richer flavor substitute half the milk with heavy cream.
- You can swap chicken for cooked turkey or use roasted vegetables for a vegetarian twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze individual portions for up to 1 month and thaw in the refrigerator before reheating.