Go Back
Homemade Creamy Orzo photo

Creamy Orzo

A comforting, creamy one-pot orzo with chicken and mixed vegetables that comes together quickly.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large nonstick pot

Ingredients
  

  • 1.5 tablespoons olive oil
  • 1/2 cup yellow onion finely diced
  • 2 teaspoons minced garlic
  • 12 ounces chicken breast or thighs 1 large, cut into bite-size pieces
  • salt to taste
  • black pepper to taste
  • 1 16-ounce bag frozen diced vegetables blend of carrots, peas, corn, and green beans
  • 1.75 cups broccoli chopped into very small pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock or chicken broth
  • 2.25 cups whole milk
  • 1 teaspoon Italian seasoning
  • 1.5 cups uncooked orzo pasta
  • 1 cup Parmesan cheese freshly grated, divided (see notes)
  • fresh parsley optional, for serving

Instructions
 

  • Dice the onion, mince the garlic, cut the chicken into bite-size pieces, and chop the broccoli into very small pieces; set all ingredients out so you can work quickly.
  • Heat the olive oil in a large nonstick pot over high heat. Add the diced onion and cook for about 2 minutes until softened.
  • Add the minced garlic and cook, stirring, for 30 seconds until fragrant.
  • Add the chicken, season with salt and pepper, and cook for about 5 minutes until mostly cooked through.
  • Add the frozen diced vegetables and chopped broccoli to the pot and stir for 2–3 minutes until the frozen vegetables are thawed and the broccoli is crisp-tender; transfer the mixture to a plate and cover to keep warm.
  • Reduce heat to medium and melt the butter in the same pot. Whisk in the flour and cook, whisking constantly, for 1 minute to make a roux.
  • Gradually whisk in the chicken stock until smooth, then add the milk and uncooked orzo. Stir in the Italian seasoning.
  • Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for about 7 minutes, stirring often to prevent sticking; the mixture will be slightly soupy.
  • Return the cooked chicken and vegetables to the pot and stir to combine. Add 3/4 cup of the grated Parmesan a handful at a time, stirring until melted and incorporated. Taste and adjust salt and pepper as needed.
  • Serve the orzo hot with the remaining Parmesan sprinkled on top and fresh parsley if desired. Add a splash of milk if you prefer a thinner consistency.

Notes

  • Avoid powdery pre-grated Parmesan; use a block and grate for best melting and texture.
  • Gently pack grated Parmesan into the measuring cup for accurate measurement.
  • Prep ingredients before you start because the cooking proceeds quickly.
  • Leftovers keep in the fridge for up to 3 days in an airtight container.
  • Reheat on the stove over low heat with a splash of milk to restore creaminess.