Cook the Chicken:
In a large pot, add a drizzle of olive oil and heat over medium-high heat. Season the chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side, or until fully cooked. Remove from the pot, let it rest for a few minutes, and then dice into bite-sized pieces.
Sauté the Vegetables:
In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-6 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients:
Add the diced chicken back to the pot along with the orzo pasta, chicken broth, and dried thyme. Stir everything together and bring to a boil.
Cook the Orzo:
Once boiling, reduce the heat to low and let it simmer uncovered for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Add Cream:
Once the orzo is cooked, stir in the heavy cream. Allow it to simmer for another 2-3 minutes, letting the flavors meld together. Adjust the seasoning with salt and pepper as needed.
Serve:
Remove from heat and garnish with fresh chopped parsley. Serve warm in bowls, and enjoy the creamy, comforting flavors of this dish!
Tips for Success
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