Cheesy Chicken Broccoli Orzo
A creamy, cheesy skillet dish filled with tender orzo, juicy shredded chicken, and fresh broccoli, perfect for a quick weeknight dinner.
Ingredients
For the Base
- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium onion, chopped
- 2 cups broccoli florets
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
For the Pasta & Sauce
- 1 cup orzo pasta
- 2 cups chicken broth Low-sodium preferred
- 1 cup heavy cream Substitute with half-and-half for a lighter version
- 1 tsp Worcestershire sauce
For the Protein & Finish
- 2 cups cooked shredded chicken Use rotisserie or leftover chicken
- 2 cups shredded cheddar cheese Freshly shredded preferred for optimal melt
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add ½ medium chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Add 2 cups broccoli florets to the skillet and cook for 2 minutes, stirring so the broccoli stays bright green and slightly crisp.
Cooking
- Stir in 3 cloves minced garlic and ½ tsp Italian seasoning.
- Add 1 cup orzo and toast it in the pan for about 30 seconds, stirring constantly.
- Pour in 2 cups chicken broth, 1 cup heavy cream, and 1 tsp Worcestershire sauce.
- Bring the mixture to a boil, then reduce heat to a simmer, cooking uncovered for about 10 minutes until the orzo is tender.
- Add 2 cups cooked shredded chicken and stir until warmed. Remove from heat and stir in 2 cups shredded cheddar cheese until melted.
- Let the dish sit for 2–3 minutes to thicken before serving.
Notes
This dish can be customized with various vegetables or cheeses. Perfect for leftovers, reheat gently to maintain creaminess.