Description
Creamy, cheesy goodness with a kick! This one-pot wonder combines tender chicken and broccoli in a spicy cheddar sauce that’ll have everyone asking for seconds.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 medium onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1½ cups orzo pasta (10 ounces)
- 3½ cups low-sodium chicken broth
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 2 cups sharp cheddar cheese, freshly grated
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- ¼ cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt, pepper, and paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until golden but not fully cooked. Transfer to a plate.
- In the same pan, add remaining olive oil and butter. Sauté onion for 3-4 minutes until softened. Add garlic and red pepper flakes, cooking for 30 seconds.
- Add orzo and toast for 2 minutes, stirring frequently.
- Pour in chicken broth and add Italian seasoning. Bring to a boil, then reduce heat to simmer. Cover and cook for 6-7 minutes, stirring occasionally.
- Return chicken to the pan and cook for another 2-3 minutes.
- Add broccoli on top, cover, and cook for 3-4 minutes until broccoli is tender-crisp and orzo is al dente.
- Remove from heat and stir in heavy cream. Gradually add cheddar cheese, stirring until melted. Adjust seasoning if needed.
- Let stand for 2-3 minutes before serving. Garnish with parsley and serve hot.