# Components:
→ Proteins
01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Pasta
02 - 1 ½ cups orzo pasta
→ Aromatics and Vegetables
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 cup dill pickles, finely chopped
→ Liquids and Dairy
06 - 2 cups whole milk
07 - ½ cup heavy cream
08 - ¼ cup pickle juice
09 - 2 cups low-sodium chicken broth
10 - ½ cup cream cheese, cubed
11 - ½ cup freshly grated Parmesan cheese
→ Seasonings and Fats
12 - 2 tbsp olive oil
13 - ½ tsp dried dill or 1 tbsp fresh dill, chopped
14 - ½ tsp black pepper
15 - ¼ tsp smoked paprika
16 - Salt, to taste
→ Garnish
17 - Fresh dill sprigs
18 - Extra grated Parmesan (optional)
# Preparation Steps:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add chicken pieces and cook until just browned, approximately 5 minutes. Remove from skillet and set aside.
02 - In the same skillet, add the finely chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Incorporate the chopped dill pickles into the skillet and sauté for 1 minute. Add the orzo pasta and toast for 1 minute, stirring to coat.
04 - Pour in the pickle juice, chicken broth, whole milk, and heavy cream. Stir well to combine, ensuring to scrape up any browned bits from the bottom of the skillet.
05 - Return the seared chicken to the skillet. Season with dill, black pepper, smoked paprika, and salt. Adjust salt cautiously, as the pickles and cheese are already salty.
06 - Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 12-15 minutes, stirring frequently. Continue cooking until the orzo is tender and most of the liquid has been absorbed.
07 - Stir in the cubed cream cheese and grated Parmesan cheese until fully melted and the sauce achieves a creamy consistency. Taste and adjust seasoning if necessary.
08 - Remove the skillet from the heat. Allow the dish to stand for 2-3 minutes. Garnish with fresh dill sprigs and extra grated Parmesan, if desired, before serving.
