Description
Cheesy Chicken Broccoli Orzo is a comforting one-pot meal combining tender chicken breast, nutritious broccoli, and creamy cheddar cheese with perfectly cooked orzo pasta. This American-inspired dish is quick and easy to prepare on the stovetop, making it an ideal family-friendly dinner packed with flavor and wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked orzo pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 cups small broccoli florets
- 2 cloves garlic, minced
- 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 chicken pieces and season with salt and pepper. Cook for 5–6 minutes until browned and cooked through.
- Sauté garlic: Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- Toast the orzo: Stir in the uncooked orzo and cook for 1–2 minutes, allowing it to lightly toast and absorb flavors.
- Simmer with broth: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for 8–10 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 an additional 3–4 minutes, until the broccoli is tender and most of the liquid has been absorbed.
- Incorporate cheeses: Remove the skillet from heat and stir in the shredded cheddar and grated Parmesan cheeses until melted and creamy.
- Season and serve: Taste the dish and adjust seasoning with salt and pepper if needed. Serve the cheesy chicken broccoli orzo warm for a comforting meal.
Notes
- You can substitute rotisserie chicken to save time.
- For extra flavor, add a pinch of red pepper flakes or a splash of lemon juice before serving.
