Description
A comforting and creamy dish featuring tender chicken, vibrant broccoli, and cheesy orzo pasta, perfect for family dinners.
Ingredients
- 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. Add diced chicken to the skillet, seasoning it with salt, pepper, and paprika. Cook for 5-6 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic, cooking for about 30 seconds until fragrant. Stir in the orzo, allowing it to coat in the oil and toast lightly for 1 minute.
- Pour in the chicken broth and milk, bringing the mixture to a simmer. Cook for 7-8 minutes, stirring occasionally to prevent sticking.
- Add the broccoli florets, stirring them in. Cook for an additional 3-4 minutes until the broccoli is tender and the orzo has absorbed the flavors and become creamy.
- Lower the heat and add the shredded cheddar cheese, stirring until fully melted and smooth. Return the cooked chicken to the skillet, stirring to combine. Adjust seasoning as necessary.
- Garnish with fresh parsley, extra shredded cheese, or crushed red pepper flakes if desired. Serve warm and enjoy.
Notes
For added flavor, consider using fresh herbs like thyme or basil. Using rotisserie chicken can save prep time.
