Description
Savor this creamy Broccoli Cheddar Chicken Orzo, a delicious blend of cheesy flavors and tender chicken in a quick, easy-to-make comfort dish!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1½ cups (270g) dry orzo pasta
- 3½ cups (830ml) low-sodium chicken broth
- 4 cups (280g) fresh broccoli florets, cut into bite-sized pieces
- 2 cups (8oz/225g) sharp cheddar cheese, freshly grated
- ½ cup (120ml) heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 4-5 minutes until golden brown. Transfer to a plate.
- In the same pot, sauté diced onion for 2-3 minutes until translucent. Add garlic and cook for 30 seconds. Stir in thyme and dijon mustard.
- Add orzo and stir for 1 minute to lightly toast. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 8 minutes, stirring occasionally.
- Add broccoli florets and partially cooked chicken to the pot. Cover and cook for another 3-4 minutes until orzo is al dente, chicken is fully cooked, and broccoli is crisp-tender.
- Remove from heat and stir in heavy cream. Gradually add grated cheddar, stirring constantly until melted and sauce is smooth.
- Season to taste with salt, pepper, and red pepper flakes if using. Let stand for 2-3 minutes before serving.