Description
A creamy, satisfying dish featuring orzo pasta, chicken, and broccoli cooked in one pot for easy preparation.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup orzo pasta
- 3 cups chicken broth
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 tablespoon butter
Instructions
- Heat the olive oil in a large pot or skillet over medium heat until it shimmers slightly.
- Season the diced chicken with salt, pepper, garlic powder, and onion powder, allowing the spices to cling to the chicken.
- Add the seasoned chicken to the pot and cook until golden and cooked through, about 5-7 minutes; it should have a light crust but remain tender. Remove the chicken and set aside.
- In the same pot, add the orzo and chicken broth. Bring to a boil, then reduce heat to a simmer and cook for about 8 minutes, until the orzo is just tender but still has a bit of bite.
- Stir in the broccoli florets and cook for an additional 3-4 minutes, until the broccoli is bright green and tender but not mushy.
- Lower the heat, then stir in the cheddar cheese, Parmesan cheese, milk, and butter until the cheese is melted and the mixture looks creamy and homogeneous.
- Return the cooked chicken to the pot, stirring to combine thoroughly with the pasta and vegetables.
- Adjust seasoning with additional salt and pepper, if needed, and serve warm in bowls.
Notes
Allow the chicken to sear without stirring too much for a golden crust. For a lighter version, substitute whole wheat orzo. Let cheese melt on low heat for a silky texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg