Description
This Creamy Chicken Orzo with Broccoli is a quick and hearty one-pan meal that’s perfect for weeknights. Tender chicken, velvety orzo, and vibrant broccoli are enveloped in a rich, cheesy sauce for a dish that’s both comforting and satisfying. With a creamy texture and a balanced mix of protein, carbs, and veggies, this dish is sure to become a family favorite.
Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 cup orzo pasta
- 2 cups broccoli florets
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1/2 cup shredded Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Chicken: Season the sliced chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 5–6 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
- Sauté Garlic & Toast Orzo: In the same skillet, add butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant. Add the orzo and toast it for 2 minutes until it starts to turn golden.
- Simmer the Orzo: Pour in the chicken broth and bring it to a simmer. Cook the orzo uncovered for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Add Broccoli & Cream: Stir in the broccoli florets and milk or cream. Continue to simmer for 3–4 minutes, or until the broccoli is tender and the sauce thickens slightly.
- Combine Chicken & Cheese: Return the cooked chicken to the skillet. Stir in the Parmesan cheese and let everything cook together for 2 more minutes until creamy and well-combined.
- Serve & Garnish: Turn off the heat and sprinkle freshly chopped parsley over the dish. Serve warm and enjoy your creamy, cheesy masterpiece!
Notes
- Add a Kick: Stir in red pepper flakes or hot sauce for heat.
- Make it Vegetarian: Skip the chicken, use vegetable broth, and add mushrooms or extra veggies.
- Try Other Greens: Use spinach, kale, or asparagus instead of broccoli.
- Swap the Pasta: Substitute orzo with rice, couscous, or small pasta shapes.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop or in the microwave with a splash of milk or broth.
- Freezing: Can be frozen, though orzo texture may change slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: One-Pan Meals
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
