Description
A creamy and comforting orzo dish perfect for a cozy fall evening. This one-pot meal is quick to prepare and a hit with the whole family.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup orzo pasta
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the orzo and toast for 1-2 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente.
- Stir in the heavy cream and Parmesan cheese. Return the chicken to the pot.
- Cook for another 2-3 minutes, stirring, until the sauce is creamy and the chicken is heated through.
- Stir in fresh parsley. Season with salt and pepper to taste.
Notes
- For a vegetarian option, omit the chicken and use vegetable broth. Add your favorite cooked vegetables like spinach or mushrooms.
- Adjust the amount of cream to your desired creaminess.
- Garnish with extra Parmesan cheese and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg