Description
A comforting and creamy one-pot dinner featuring tender chicken, fresh broccoli, and cheesy orzo pasta cooked together on the stovetop for a quick and satisfying meal.
Ingredients
Scale
Protein & Vegetables
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 cups small broccoli florets
- 2 cloves garlic, minced
Pantry & Dairy
- 1 cup uncooked orzo pasta
- 1 tablespoon olive oil
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Cook the chicken: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Sauté the garlic and toast the orzo: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in the uncooked orzo and cook for 1 to 2 minutes, allowing it to lightly toast and absorb flavors.
- Simmer the orzo: Pour the chicken broth into the skillet and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for about 8 to 10 minutes, stirring occasionally, until the orzo is nearly tender.
- Add broccoli and milk: Stir in the broccoli florets, whole milk, and onion powder. Continue to simmer uncovered for 3 to 4 minutes, cooking until the broccoli is tender and most of the liquid has been absorbed.
- Finish with cheese: Remove the skillet from heat. Stir in the shredded sharp cheddar and grated Parmesan cheese until melted and creamy. Taste, then adjust seasoning with salt and pepper if needed.
- Serve: Spoon the cheesy chicken broccoli orzo into bowls or plates and serve warm as a satisfying main course.
Notes
- You can substitute rotisserie chicken for the chicken breast to save time.
- For extra flavor, add a pinch of red pepper flakes or a splash of lemon juice before serving.
