Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cubed
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
Instructions
- Step 1: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the cubed chicken generously with salt and pepper, then add it to the pot and sear until browned on all sides (about 5-7 minutes). Remove the chicken and set aside, leaving any rendered fat in the pot.
- Step 2: Reduce the heat to medium. Add the diced yellow onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant, ensuring the garlic does not burn.
- Step 3: Pour the 4 cups of chicken broth into the pot and scrape up any browned bits from the bottom. Bring the broth to a rolling boil, then stir in the uncooked orzo pasta. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Step 4: Return the cooked chicken to the pot. Stir in the heavy cream and the 1/4 cup of grated Parmesan cheese. Cook gently, uncovered, for 2-3 minutes until the sauce has thickened slightly and the chicken is heated through.
- Step 5: Taste the orzo and adjust seasonings with additional salt and pepper as needed. Garnish with fresh herbs (if desired) and a sprinkle of extra Parmesan cheese before serving immediately.
Notes
- Leftovers store beautifully for 3 days in the refrigerator, but remember the orzo pasta will soak up more of the delicious cream sauce as it cools.
- To restore the smooth, creamy texture when reheating (microwave or stovetop), simply stir in a splash of chicken broth or heavy cream until the desired consistency is reached.
- We love balancing the richness of the cream with a burst of freshness; try serving this dish alongside a simple side salad dressed with vinaigrette, or garnish heavily with fresh chopped chives.
- Ensure you get a deep golden sear on the chicken in Step 1, as those browned bits (the 'fond') are essential for maximizing the savory depth of your final one-pot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American