Chicken Orzo Risotto

Just made this for dinner and it was fabulous. Really filling. Fast and easy.

1 pound uncooked boneless, skinless chicken thighs
2 Tbsp all-purpose flour
1/2 tsp table salt, divided
1/2 tsp black pepper, divided
1 small uncooked red onion(s), thinly sliced, or more to taste
1 clove mincd garlic clove or more to taste
1 cup uncooked orzo
2 cups canned chicken broth, divided
1/4 tsp dried thyme, or more to taste
1 bag Birdeye Steamer - Broccoli, Sugar Peas, Water Chestnuts

Instructions
Cut chicken thighs into bite-size pieces and place in a plastic bag with flour, 1/4 teaspoon salt and 1/4 teaspoon pepper; seal bag and shake to coat chicken.

Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and brown, about 2 minutes per side; remove chicken from pan.

Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 2 minutes. Add orzo; toast in skillet, stirring constantly, about 1 minute.

Add 1 cup broth to skillet and reduce heat to medium heat; stir and scrape up any browned bits in bottom of skillet with a wooden spoon. Add chicken back to pan with thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper and frozen vegetables; stir well. Add remaining cup of broth and reduce heat to low; cover skillet and simmer until orzo is tender, chicken is completely cooked and vegetables are hot, about 10 minutes more.

(Instead of chicken broth, I used 1 cup of vegetable broth, 1 cup of water and 1 tsp. of chicken bouillon because that's what I had on hand.)

Makes four servings -- about 450 calories each.