One-Pot Creamy Garlic Herb Chicken Orzo

• 12 oz orzo pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken pieces and cook until golden brown, about 5 minutes.
3. 3 Stir in garlic, thyme, oregano, black pepper, and salt; cook for 1 minute.
4. 4 Add orzo and stir to coat with oil and seasonings.
5. 5 Pour in chicken broth and bring to a simmer.
6. 6 Cover and cook for 10 minutes until orzo is nearly tender.
7. 7 Stir in heavy cream and Parmesan cheese. Cover and cook for another 5 minutes.
8. 8 Remove from heat and stir in lemon juice, parsley, and basil.
9. 9 Serve immediately and enjoy!

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add sautéed mushrooms or spinach for extra veggies.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use vegetable broth and skip Parmesan for a vegan version, replacing cream with coconut milk.
• If orzo isn't available, use penne or another short pasta.

Pairings

• A zesty Greek salad
• Warm pita bread

Nutrition

Tips

• For extra flavor, sauté the minced garlic in olive oil before adding the chicken.
• Use fresh herbs if available for the best flavor.

Storage

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

Freezing: This dish does not freeze well due to the texture of the orzo and cream sauce.

Serving Suggestions

• Serve with a crisp green salad and warm crusty bread.
• Pair with a glass of Chardonnay for a delightful meal.

FAQ