Herb Grilled Chicken with Creamy Broccoli Orzo

Imagine sinking your fork into perfectly grilled herb-crusted chicken paired with a decadently creamy orzo studded with tender broccoli florets and sweet tomatoes. This Herb Grilled Chicken with Creamy Broccoli Orzo delivers an explosion of Mediterranean-inspired flavors with every bite. The juicy chicken, seasoned with aromatic herbs, complements the velvety pasta beautifully, creating a balanced meal that feels both indulgent and wholesome. You’ll learn how to achieve restaurant-quality results with simple techniques that maximize flavor while keeping the cooking process straightforward.

Why You’ll Love This Recipe

This Herb Grilled Chicken with Creamy Broccoli Orzo will quickly become a family favorite for several compelling reasons. First, the contrast between the smoky, herb-infused chicken and the creamy, vegetable-rich orzo creates a perfect textural harmony that satisfies on multiple levels. The orzo pasta, often overlooked in home cooking, absorbs the flavors of the sauce beautifully while maintaining its distinctive texture.

The dish strikes the perfect balance between comfort and nutrition – indulgent enough for a special dinner yet wholesome enough for a weeknight meal. The Greek yogurt base provides creaminess without excessive heaviness, while the broccoli adds vibrant color and nutritional value.

What truly sets this herb chicken and creamy pasta dish apart is its versatility. It’s elegant enough for entertaining yet simple enough for beginners. The components can be prepared in parallel, making efficient use of your time in the kitchen. Plus, the presentation – golden grilled chicken atop a bed of creamy orzo speckled with green broccoli and red tomatoes – creates an impressive visual appeal with minimal effort.

Ingredients List for the Herb Grilled Chicken with Creamy Broccoli Orzo

These quality ingredients combine Mediterranean flavors with creamy comfort, creating a balanced meal where herb-seasoned chicken complements the rich, vegetable-studded orzo perfectly.

For the Creamy Broccoli Orzo:

• 16 oz orzo (rice-shaped pasta)
• 2 tbsp extra-virgin olive oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• ½ cup low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 ¼ cups plain fat-free or low-fat Greek yogurt
• ¼ cup heavy cream
• 2 cups fresh broccoli florets
• ¾ cup freshly grated Parmesan plus extra for sprinkling
• Kosher salt and freshly ground black pepper
• 1 cup reserved pasta water

For the Herb Grilled Chicken:

• 1 ½ lbs boneless skinless chicken breasts, pounded to ½-inch thickness
• Extra-virgin olive oil
• 2 tsp herbes de Provence or Italian seasoning
• Kosher salt and freshly ground black pepper

Pro Tips

When preparing Herb Grilled Chicken with Creamy Broccoli Orzo, these three techniques will elevate your dish from good to exceptional:

First, don’t skip pounding the chicken breasts to an even thickness. This crucial step ensures even cooking throughout, preventing the thinner ends from drying out while the thicker parts remain undercooked. For best results, place the chicken between two sheets of plastic wrap and use a meat mallet or heavy skillet to pound to a uniform ½-inch thickness.

Second, master the orzo’s cooking time for the perfect texture. Unlike other pasta shapes, orzo can quickly go from al dente to mushy. Start checking it 1-2 minutes before the package directions suggest. The ideal orzo should retain a slight firmness at the center. Remember to reserve that pasta water before draining – it contains valuable starch that helps create a silky sauce that clings to the pasta.

Finally, let your grilled chicken rest for 5 minutes before slicing. During cooking, the chicken’s juices move toward the center; resting allows those juices to redistribute throughout the meat, resulting in a much juicier final product. Cover loosely with foil to keep warm while resting.

Instructions

Step 1: Cook orzo according to package directions, reserving 1 cup of the cooking liquid before draining.

Step 2: Drizzle the olive oil over the chicken and season both sides with herbes de Provence, salt and pepper; set aside.

Step 3: Heat the grill medium-high heat.

Step 4: While the grill heats and right after you drop the orzo in the water, heat the oil in a heavy large skillet over medium heat. Add the shallot and garlic, and saute until tender and fragrant, about 1 ½ minutes. Add the broth and tomatoes and scrape any bits off the bottom of the pan. Simmer the tomatoes until they are tender, about 8-10 minutes, stirring occasionally.

Step 5: Start grilling the chicken while the tomatoes cook, turning after 4-5 minutes and grilling for another 3-4 minutes until the internal temperature reaches 165° F.

Step 6: Stir the yogurt, cream and broccoli into the tomato mixture. Add the drained orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper to taste. Sprinkle on extra Parmesan, if desired. Serve with the grilled chicken.

Variations

The beauty of Herb Grilled Chicken with Creamy Broccoli Orzo lies in its adaptability. For a Mediterranean twist, add ½ cup of chopped sun-dried tomatoes and ¼ cup of pitted Kalamata olives to the orzo mixture. Finish with a sprinkle of crumbled feta cheese instead of additional Parmesan for a tangy contrast to the creamy sauce.

For a vegetarian version, simply omit the chicken and substitute vegetable broth for the chicken broth. Add protein by folding in a can of rinsed and drained white beans or chickpeas when you add the orzo to the sauce. The beans absorb the flavors beautifully while providing satisfying texture and plant-based protein.

Those seeking a lighter option can create a delicious broccoli pasta with herbs by using all Greek yogurt and eliminating the heavy cream. This modification maintains the creamy texture while reducing fat content significantly. You might also substitute whole wheat orzo for additional fiber and nutritional benefits.

Storage and Serving

The components of Herb Grilled Chicken with Creamy Broccoli Orzo can be stored separately in airtight containers in the refrigerator for up to 3 days. The orzo mixture may thicken considerably when chilled; simply add a splash of chicken broth or milk when reheating over medium-low heat, stirring frequently. The chicken is best reheated gently in a covered skillet with a tablespoon of water to maintain moisture.

For an elegant presentation, slice the grilled chicken against the grain and fan it over a mound of the creamy orzo. Garnish with fresh herbs like basil, parsley, or chives and an extra sprinkle of freshly grated Parmesan cheese.

This dish pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the pasta. For a special occasion, serve with roasted asparagus and a glass of crisp Pinot Grigio or Sauvignon Blanc to complement the herbal notes of the chicken and the creamy texture of the orzo.

FAQs

Can I make this dish ahead of time?
You can prepare components in advance. Cook the orzo and make the sauce separately, storing them in the refrigerator for up to 24 hours. Combine and reheat gently when ready to serve. The chicken is best grilled fresh, but can be seasoned and refrigerated up to 8 hours ahead.

What can I substitute for Greek yogurt?
Sour cream makes an excellent substitute with a similar tangy profile. For a dairy-free option, unsweetened coconut yogurt works well, though it will add a slight coconut flavor to your broccoli herb pasta.

Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Thaw and drain it well before adding to prevent excess water from diluting the sauce. You may need to adjust cooking time slightly as frozen broccoli is partially cooked.

What’s the best way to reheat leftovers?
Reheat the orzo in a covered skillet over medium-low heat, adding a splash of broth to maintain creaminess. For the chicken, wrap loosely in foil and warm in a 300°F oven for about 10 minutes to prevent drying out.

Can I use different herbs for the chicken?
Absolutely! While herbes de Provence provides classic Mediterranean flavor, you can substitute with fresh rosemary and thyme, za’atar for a Middle Eastern twist, or even a simple lemon pepper seasoning for a brighter profile.

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