Ingredients
Equipment
Method
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown on all sides. Remove from skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and fresh thyme, and cook for one more minute until fragrant.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth until smooth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Stir in the uncooked orzo and the seared chicken (with any accumulated juices).
- Reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes, or until the orzo is al dente. Stir occasionally to prevent the orzo from sticking to the bottom.
- Uncover and stir in the heavy cream, frozen peas, and fresh parsley. Continue to cook for 2-3 minutes until the sauce has thickened and the peas are warmed through.
- Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Nutrition
Notes
Tip 1: For extra flavor, use boneless, skinless chicken thighs instead of breasts.
Tip 2: If the sauce becomes too thick, you can add an extra splash of chicken broth to reach your desired consistency.
Tip 3: A squeeze of fresh lemon juice at the end can brighten up the flavors beautifully.
Tip 2: If the sauce becomes too thick, you can add an extra splash of chicken broth to reach your desired consistency.
Tip 3: A squeeze of fresh lemon juice at the end can brighten up the flavors beautifully.