Description
Creamy Broccoli Cheddar Orzo with Chicken: a quick, cheesy one-pot meal that combines tender pasta, protein, and vegetables.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups (360g) dry orzo pasta
- 4 cups (950ml) low-sodium chicken broth
- 3 cups (180g) fresh broccoli florets, cut into bite-sized pieces
- 2 cups (200g) sharp cheddar cheese, freshly grated
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (28g) unsalted butter
- 1/2 cup (120ml) half-and-half or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown chicken for 3-4 minutes until golden but not fully cooked. Remove to a plate.
- In the same pot, add remaining oil and butter. Sauté onion for 3-4 minutes until translucent, then add garlic, thyme, and red pepper flakes. Cook for 30 seconds until fragrant.
- Add orzo to the pot and stir for 1 minute to lightly toast. Pour in chicken broth, bring to a simmer, cover, and cook for 8-10 minutes, stirring occasionally, until orzo is almost tender.
- Add broccoli florets and return the partially cooked chicken to the pot. Cover and cook for another 3-4 minutes until broccoli is bright green and tender-crisp and chicken is cooked through.
- Reduce heat to low and stir in half-and-half or cream. Gradually add grated cheddar, a handful at a time, stirring constantly until melted before adding more.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately in warm bowls, topped with extra cheddar if desired.