• Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook for 5-7 minutes, until no longer pink. Remove the chicken from the pan and set aside.
• Step 2: In the same pan, sauté the diced onion for 3-4 minutes, until translucent. Add the minced garlic and cook for an additional minute, stirring constantly.
• Step 3: Stir in the frozen mixed vegetables and the uncooked orzo pasta. Pour in the chicken broth and milk, then whisk in the all-purpose flour until well combined.
• Step 4: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened.
• Step 5: Add the cooked chicken back to the pan and stir to combine. Season with dried thyme, salt, and black pepper to taste.