One-Pan Chicken Orzo Skillet

• 12 oz boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked orzo pasta
• 1 cup diced carrots
• 1 cup frozen peas
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup milk
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until lightly browned.
2. 2 Push chicken to the sides and add onions and garlic to the center, sautéing until fragrant.
3. 3 Stir in orzo, carrots, thyme, paprika, salt, and pepper. Cook for 2 minutes.
4. 4 Pour in chicken broth and bring to a simmer. Cover and cook for 10 minutes.
5. 5 Stir in milk and peas. Continue to cook, uncovered, until orzo is tender and liquid has thickened, about 5-7 minutes.
6. 6 Remove from heat, stir in Parmesan cheese and lemon juice.
7. 7 Garnish with fresh parsley before serving.

Nutrition

Tips

• For added flavor, use homemade chicken broth.
• If you prefer a creamier sauce, mix in a tablespoon of butter at the end.
• This dish can be made ahead and reheated gently on the stovetop.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to maintain creaminess.

Serving Suggestions

• Serve with a side of crusty bread.
• Pair with a fresh green salad for a complete meal.

FAQ