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One Pan Chicken & Veggie Skillet

Sheet Pan Shrimp & Veggies



  • 3 1/2 cups cooked rotisserie chicken meat
  • 1/2 cup orzo pasta
  • 2 tbsp olive oil
  • 2 cups carrots cut on the bias
  • 1 cup onion cut into strips
  • 2 cups chicken stock
  • 1/2 tsp garlic powder
  • 1/2 cup chopped fresh parsley
  • 1 cup peas
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese




  1. Pick the meat from the cooked chicken and roughly cut up and set aside.
  2. In a large dry skillet pan over medium high heat cook orzo until lightly browned; stirring frequently.
  3. Remove browned orzo to a bowl and add oil to hot pan.
  4. Add carrots and onion and sauté for 5 minutes.
  5. Add orzo back in along with stock, garlic powder, salt and pepper to taste. Cover and reduce heat to a medium simmer to cook the orzo, 8-10 minutes.
  6. Uncover and add parsley, peas, cream and chicken.
  7. Cook to bring entire dish to temperature and incorporate the ingredients.
  8. Sprinkle cheese over top.