Description
A comforting and nutritious one-pan meal featuring orzo, chicken, and broccoli enveloped in creamy cheddar cheese.
Ingredients
Scale
- 1 cup orzo pasta
- 1 lb boneless, skinless chicken breast, diced
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Cook the diced chicken seasoned with salt, pepper, and paprika until golden and fully cooked, about 5-6 minutes. Set aside.
- Add minced garlic to the skillet and sauté for about 30 seconds. Add orzo and toast for 1 minute.
- Pour in chicken broth and milk, and bring to a simmer. Cook for 7-8 minutes, stirring occasionally, until orzo is nearly cooked.
- Stir in broccoli florets and cook for an additional 3-4 minutes until tender.
- Lower the heat and mix in shredded cheddar cheese, stirring until fully melted.
- Return the cooked chicken to the skillet, stir everything together, and adjust seasoning.
- Serve garnished with parsley, extra cheese, or crushed red pepper for an added kick.
Notes
To keep leftovers creamy, store with a splash of broth or milk. This dish can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg