Chicken Fricassee with Peas and Orzo

Kitchen Tested
  • Yield 4 servings
  • Prep 15 mins
  • Cook 30 mins

The rich meal stars orzo, an Italian pasta that resembles rice.

chicken fricassee
Mark Boughton

Orzo is an Italian pasta that resembles rice. Look for it in the pasta section of your supermarket. If you prefer to omit the wine, increase the amount of chicken broth to 1 ½ cups. Be sure to use heavy cream in this recipe; milk or half and half may curdle. With this rich entrée, all you need is a crispy green salad.


4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons butter
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup diced ham
2 garlic cloves, minced
1 cup reduced-sodium chicken broth
1/2 cup Chardonnay or other dry white wine
1 cup fresh or frozen green peas
2/3 cup whipping cream
3 cups hot cooked orzo (1½ cups uncooked)
1/4 cup chopped fresh parsley


  1. Sprinkle chicken with salt and pepper. Melt butter in a large, nonstick skillet over medium-high heat. Add chicken; cook until browned, about 3 minutes on each side. Remove from pan.
  2. Add onions, carrot, ham and garlic to pan; sauté until lightly browned, about 4 minutes. Stir in broth and wine, if using, scraping to loosen browned bits.
  3. Return chicken to pan. Bring to a boil. Add peas. Cover, reduce heat, and simmer until chicken is done, about 10 minutes.
  4. Remove chicken from pan; keep warm. Add whipping cream to pan. Cook, uncovered, over medium heat, 8 minutes.
  5. Spoon ¾ cup cooked orzo onto each of 4 plates. Top each with a chicken breast half, 1/3 cup sauce and 1 tablespoon parsley.



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