Description

A comforting, creamy one-pot meal featuring tender chicken, nutty toasted orzo, and crisp broccoli in a rich cheddar and parmesan sauce. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1.5 cups orzo pasta
2.5 cups low-sodium chicken broth
1 cup heavy cream or half-and-half
1 chicken bouillon cube (optional)
2 cups fresh broccoli florets, cut into small pieces
1 cup shredded sharp cheddar cheese
0.5 cup freshly grated parmesan cheese
0.5 teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Pinch of paprika

Instructions

Prep ingredients: Cut chicken into cubes and season with salt, pepper, and paprika. Dice onion, mince garlic, and cut broccoli into florets.
Sear chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes until golden brown. Remove chicken to a plate.
Sauté aromatics: In the same skillet, add remaining 1 tablespoon butter. Add onion and cook for 3-4 minutes until translucent. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Toast orzo: Add orzo to the skillet and stir constantly for 2 minutes until slightly golden and nutty.
Add liquids: Pour in chicken broth, scraping up browned bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
Add broccoli: Stir in broccoli florets, cover the skillet, and cook for 4-5 minutes until broccoli is tender-crisp and orzo has absorbed most liquid.
Combine: Return cooked chicken and juices to the skillet. Stir well. If pasta is not tender, add a splash of water or broth and cook for 2 more minutes.
Make cheesy: Remove skillet from heat. Stir in heavy cream, cheddar cheese, and parmesan cheese until melted and smooth.
Final seasoning: Taste and adjust with salt and pepper. Stir in fresh parsley and serve immediately.

Notes

Toast the orzo before adding liquid to prevent mushiness and add nutty flavor. Remove pan from heat before adding cheese to prevent separation. Leftovers store in the fridge for up to 3 days; reheat with a splash of milk or broth. This dish does not freeze well due to the dairy content.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: Approximately 1.5 cu
Calories: 650
Sugar: 4
Sodium: 800
Fat: 35
Saturated Fat: 18
Carbohydrates: 45
Fiber: 3
Protein: 35

Keywords: one pot meal, chicken orzo, cheesy pasta, weeknight dinner, easy recipe, comfort food, broccoli and cheese