Description
A comforting one-pot meal featuring tender chicken, creamy cheese, and vibrant broccoli, all simmered together for a harmonious dish that’s easy to make and cleanup.
Ingredients
- 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.
- Season the diced chicken with salt, pepper, garlic powder, and onion powder.
- Add the chicken to the pot, cooking until golden and cooked through, about 5-7 minutes. 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.
- Stir in the broccoli florets and cook for an additional 3-4 minutes until the broccoli is bright green and tender.
- Lower the heat, then stir in the cheddar cheese, Parmesan cheese, milk, and butter until the cheese melts and the mixture becomes creamy.
- Return the cooked chicken to the pot, stirring to combine.
- Adjust the seasoning with additional salt and pepper if needed, and serve warm.
Notes
For added flavor, use freshly grated cheese. Leftovers can be refrigerated for up to 3-4 days or frozen for longer storage.
