Sprig Originals's kitchen / One-Pan Creamy Chicken Orzo with Peas
One-Pan Creamy Chicken Orzo with Peas
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A soft, cheesy one-pan dinner kids actually finish: tender bites of chicken and little orzo pasta simmered right in the pan until creamy, with sweet peas and plenty of parmesan. Everything cooks in one skillet in about half an hour, and there's nothing spicy or chewy to negotiate over.
Ingredients
- 3 tbsp butter
- 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
- 2 cloves garlic, finely grated
- 1 1/2 cups dried orzo
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- 3/4 cup grated parmesan
- 1/2 lemon, zest only
- salt and black pepper
Instructions
- Melt 2 tablespoons of the butter in a large deep skillet over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon salt and a few grinds of pepper, and cook for 5 to 6 minutes, stirring every minute or so, until the chicken is lightly golden and just cooked through. Scrape it onto a plate.
- Lower the heat to medium and add the remaining 1 tablespoon butter to the pan. Stir in the garlic and cook for 30 seconds, just until it smells sweet — do not let it brown.
- Add the orzo and stir for 1 minute so every grain is coated in butter. Pour in the chicken broth, scrape up any browned bits from the bottom, and bring to a gentle boil.
- Reduce the heat to medium-low and simmer uncovered for 9 to 11 minutes, stirring every couple of minutes so the orzo does not stick, until the pasta is tender and most of the broth is absorbed.
- Stir in the frozen peas, the cream, and the cooked chicken with any juices from the plate. Cook 2 to 3 minutes more, until the peas are hot and bright green and the sauce is creamy.
- Turn off the heat and stir in the parmesan and lemon zest until melted and glossy. Taste and add salt and pepper as needed. Let it sit 2 minutes to thicken, then serve warm in bowls.
Chef's tips
- The orzo keeps drinking up liquid as it sits. If it looks thick before serving, stir in a splash of warm broth or milk to loosen it back to creamy.
- For fussier eaters, leave the lemon zest out entirely — the dish is still great as plain buttery cheese-and-pea orzo.
- Leftovers reheat well in a saucepan over low heat with a few tablespoons of milk stirred through.
Nutrition (per serving, estimated)
648calories
42gprotein
49gcarbs
31gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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