Ingredients
To recreate this comforting dish, gather the following ingredients:
- 1 pound boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups orzo pasta
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
If you’re out of orzo, feel free to substitute with another small pasta like ditalini or even rice for a different texture. And if you’re leaning toward a lighter version, swap the heavy cream with half-and-half or a cream substitute of your choice.
Instructions
Ready to get cooking? Follow these simple steps to bring this dish to life:
- In a large pot, heat the olive oil over medium heat. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the onion and garlic, sautéing until the onion is translucent, about 3 minutes. This step always reminds me of my abuela’s kitchen, where the smell of onions and garlic was the start of something delicious.
- Add the carrots and cook until they begin to soften, about 5 minutes. Stir in the thyme, letting its aromatic scent fill your kitchen.
- Return the chicken to the pot, then add the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
- Add the orzo to the pot, stirring occasionally to prevent sticking. Cook until the orzo is tender and the mixture has thickened, about 10-12 minutes.
- Stir in the frozen peas and cook for another 2 minutes until they are heated through.
- Adjust seasoning with additional salt and pepper if needed, then garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International