Sprig Originals's kitchen / Creamy One-Pot Chicken and Pea Orzo

Creamy One-Pot Chicken and Pea Orzo

Name: Creamy One-Pot Chicken and Pea Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 tbsp olive oil; 2 tbsp butter; 1 1/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces; 2 cloves garlic, finely grated; 1 1/2 cups dried orzo; 2 1/2 cups low-sodium chicken stock; 3/4 cup whole milk; 1 1/2 cups frozen peas; 3/4 cup grated parmesan; salt and black pepper

By Sprig Originals ✓ · cooked up in Sprig

⏱ 30 min🍽 Serves 4👨‍🍳 easymediterranean

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A gentle, buttery one-pot dinner kids actually finish: tender bites of chicken and soft orzo simmered in stock and milk until creamy, with sweet peas and a snowfall of parmesan. Nothing spicy, nothing chewy, and only one pan to wash.

Ingredients

1 tbsp olive oil
2 tbsp butter
1 1/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces
2 cloves garlic, finely grated
1 1/2 cups dried orzo
2 1/2 cups low-sodium chicken stock
3/4 cup whole milk
1 1/2 cups frozen peas
3/4 cup grated parmesan
salt and black pepper

Instructions

Heat the olive oil and 1 tablespoon of the butter in a large deep skillet or wide saucepan over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon salt and a little pepper, and cook for 5 to 6 minutes, stirring once or twice, until lightly golden and just cooked through. Scoop the chicken 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 the buttery pan juices.
Pour in the chicken stock and milk, add 1/4 teaspoon salt, and bring to a gentle simmer. Cook uncovered for 9 to 11 minutes, stirring often (especially around the edges) so the orzo does not stick, until the pasta is soft and the liquid has thickened into a loose, creamy sauce.
Stir in the frozen peas and the cooked chicken along with any juices from the plate. Cook for 2 minutes more, until the peas are bright and hot through.
Turn off the heat, stir in the parmesan until melted, and let it sit for 2 minutes to thicken. Taste and add a pinch more salt if needed, then serve in bowls with extra parmesan on top.

Chef's tips

Orzo drinks up liquid as it stands, so if it stiffens before you get to the table, stir in a splash of warm milk or stock to loosen it back to creamy.
For older kids or adults at the same table, add a little grated lemon zest and cracked pepper to individual bowls rather than the whole pan.
Leftover roast or rotisserie chicken works beautifully — skip step 1 and stir 3 cups of shredded chicken in with the peas.
Swap the peas for frozen corn or finely chopped steamed broccoli if that is what your kids prefer; add either at the same point.

Nutrition (per serving, estimated)

587calories

48gprotein

56gcarbs

19gfat

Estimates only — values vary with brands and portions.

Made with Sprig

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