A creamy and flavorful one pot chicken orzo casserole that is easy to make and perfect for a family meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon black pepper
1 medium onion, diced
3 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup orzo pasta
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup frozen peas
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the dried thyme and oregano, then add the orzo pasta. Cook for 1-2 minutes, stirring frequently.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 10 minutes, stirring occasionally.
After 10 minutes, add the heavy cream, frozen peas, and the cooked chicken back into the pot. Stir to combine and cook for an additional 5 minutes, or until the orzo is tender and the mixture is creamy.
Remove the pot from heat and stir in the mozzarella and Parmesan cheese until melted and well combined.
Serve hot, garnished with fresh parsley.
Notes
For added flavor, consider marinating the chicken in lemon juice and herbs for 30 minutes before cooking.
Substitute the chicken with cooked sausage or shrimp for a different protein option. You can also add spinach or kale for extra greens.