Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup uncooked orzo pasta
- 2 1/2 cups chicken broth or stock
- 2 cups fresh or frozen broccoli florets
- 1/2 cup heavy cream or milk
- 1 cup shredded cheese (cheddar, Parmesan, or a blend)
- Salt and freshly ground black pepper to taste
- Optional: 1 tsp Italian seasoning, 1/4 tsp red pepper flakes
Instructions
- Season chicken with salt, pepper, and optional Italian seasoning.
- In a large pot or deep skillet, heat olive oil or butter over medium-high heat. Sear chicken until golden on both sides, about 3–4 minutes per side. Remove and set aside.
- Add onion and garlic to the same pot and sauté until fragrant and translucent.
- Stir in orzo and toast for about 1 minute.
- Pour in chicken broth, stir, and bring to a simmer. Nestle chicken back into the pot, cover, and cook for 8–10 minutes.
- Add broccoli, cover again, and cook another 4–5 minutes until broccoli is tender-crisp and orzo is cooked.
- Reduce heat to low. Stir in cream or milk and shredded cheese until melted and creamy.
- Adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve warm.
Notes
- Swap broccoli for peas, spinach, or chopped asparagus.
- Use turkey sausage or ham instead of chicken.
- Experiment with cheeses like Gruyère or feta.
- Make it dairy-free with plant-based milk and vegan cheese.
- Sprinkle fresh herbs or lemon zest before serving for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
