Description
Enjoy a creamy and comforting Cheesy Chicken Broccoli Orzo, featuring tender chicken, vibrant broccoli, and cheesy orzo pasta. This satisfying dish is perfect for family dinners and a delicious way to incorporate veggies into your meal!
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup milk (or heavy cream for a richer flavor)
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (optional)
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest for 5 minutes before slicing.
- In the same skillet, add chicken broth and bring to a gentle boil.
- Add orzo pasta, stir to submerge, reduce heat to medium-low, cover, and cook for 8-10 minutes until al dente.
- Steam or microwave broccoli florets until bright green and tender-crisp, or add directly to the skillet during the last 3 minutes of orzo cooking.
- Reduce heat to low, pour in milk (or heavy cream), and stir to combine.
- Gradually add cheddar and Parmesan cheese, stirring until melted and smooth. Adjust consistency with more milk or broth if needed.
- Stir in dried Italian herbs if using.
- Fold in sliced chicken and cooked broccoli into the cheesy orzo mixture.
- Taste and adjust seasoning as needed. Optionally, sprinkle more cheese on top and broil for a couple of minutes until bubbly and golden.
- Serve hot, garnished with fresh parsley if desired. Enjoy with a side salad or crusty bread.
Notes
- For a richer flavor, use heavy cream instead of milk.
- Feel free to customize with your favorite vegetables or add spices for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes