Description
A comforting and easy one-pot meal featuring tender chicken, vibrant broccoli, and delightful orzo pasta in a creamy, cheesy sauce. Perfect for weeknight dinners!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup orzo pasta
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup milk (whole or 2% works best for creaminess)
- 1 cup broccoli florets, fresh or frozen
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (sharp or mild, your preference)
- Optional: A pinch of red pepper flakes for a hint of heat
- Optional: Fresh parsley, chopped, for garnish
Instructions
- 1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 2. Add the orzo pasta to the same skillet and toast it for about 1-2 minutes, stirring constantly, until it’s lightly golden and fragrant.
- 3. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- 4. Pour in the chicken broth and milk. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
- 5. Add the broccoli florets (if using fresh, make sure they are bite-sized) and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. If using frozen broccoli, you can add it a few minutes later as it will cook faster.
- 6. Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes, or until the orzo is al dente (tender but still has a slight bite) and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- 7. Stir in the cooked chicken, Parmesan cheese, and cheddar cheese. Continue to stir until the cheeses are melted and the sauce is creamy. If you like a little heat, stir in a pinch of red pepper flakes now.
- 8. Taste and adjust seasoning if needed. Garnish with fresh parsley if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g