Name: Spicy Cheddar Chicken & Broccoli Orzo for Two
Ingredients: 8 oz (225g) boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup (180g) orzo pasta, uncooked; 2 cups (150g) fresh broccoli florets, cut into bite-sized pieces; 1 tablespoon (15ml) olive oil; 2 cloves garlic, minced (about 2 teaspoons); 1 small shallot, finely diced (about ¼ cup); 2 cups (475ml) low-sodium chicken broth; ½ cup (120ml) heavy cream; 1 cup (113g) sharp cheddar cheese, freshly grated; 1-2 teaspoons red pepper flakes (adjust to taste); ½ teaspoon smoked paprika; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped (for garnish)

Description

Quick skillet magic! This Spicy Cheddar Chicken & Broccoli Orzo is our go-to for date night in. Creamy, zesty, and ready in 30 minutes flat.

Ingredients

Scale

8 oz (225g) boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup (180g) orzo pasta, uncooked
2 cups (150g) fresh broccoli florets, cut into bite-sized pieces
1 tablespoon (15ml) olive oil
2 cloves garlic, minced (about 2 teaspoons)
1 small shallot, finely diced (about ¼ cup)
2 cups (475ml) low-sodium chicken broth
½ cup (120ml) heavy cream
1 cup (113g) sharp cheddar cheese, freshly grated
1–2 teaspoons red pepper flakes (adjust to taste)
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 2-3 minutes until golden on one side. Flip and cook 2 more minutes. Transfer to a plate.
Reduce heat to medium and add diced shallot to the same pan. Sauté for 2 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant.
Add dry orzo pasta to the pan and toast for 1-2 minutes, stirring frequently, until it begins to turn golden.
Pour in chicken broth, scraping bottom of pan to release browned bits. Add smoked paprika and red pepper flakes. Bring to a gentle boil, then reduce heat to maintain a simmer. Cover and cook for 7-8 minutes, stirring occasionally.
When orzo has absorbed most liquid but is still slightly wet, add broccoli florets and return chicken to the pan. Cover and cook for another 3-4 minutes until broccoli is bright green and crisp-tender, and chicken is cooked through.
Remove pan from heat and stir in heavy cream. Gradually add grated cheddar cheese, stirring constantly until completely melted and sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.
Let dish rest for 2 minutes before serving. Garnish with fresh chopped parsley and serve immediately.