Description
Creamy Chicken and Broccoli Orzo in just one pot? This 30-minute wonder is what weeknight dinner dreams are made of. Skip the takeout and thank me later.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1½ cups dry orzo pasta (10 ounces)
- 3½ cups low-sodium chicken broth
- 1 cup heavy cream
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- Season chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely.
- In the same pan, add remaining oil and butter. Once melted, add onion and cook for 3-4 minutes until translucent. Add garlic, thyme, and red pepper flakes, cooking for 30 seconds until fragrant.
- Add orzo to the pan and stir to coat. Toast for 2 minutes, stirring frequently, until light golden brown.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir well to prevent sticking.
- Add broccoli florets on top, cover again, and cook for another 5 minutes until orzo is almost tender and broccoli is bright green.
- Reduce heat to low and stir in heavy cream and cooked chicken with any accumulated juices. Simmer uncovered for 2-3 minutes until heated through and sauce begins to thicken.
- Remove from heat and stir in Parmesan cheese and lemon juice. Adjust seasoning to taste. Let stand for 5 minutes to thicken before serving.
- Garnish with fresh parsley and serve hot.