Description
This creamy, flavorful, one-pan dinner features tender chicken cooked to perfection, complemented by the delightful chew of orzo and the vibrant crunch of broccoli.
Ingredients
Scale
- 1 ½ cups chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon EACH: onion powder, garlic powder, parsley
- ¼ teaspoon paprika
- 1–2 tablespoons olive oil
- 1 lb. boneless skinless chicken breast (tenderized and cut into strips)
- Salt and pepper to taste
- 1 ½ teaspoons Italian seasoning
- 3 cups broccoli florets
- ⅓ cup dry white wine (optional)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ¾ lb. orzo (or 1 lb. if you prefer more pasta)
- 1 ½ cups cheddar cheese
- 3 tablespoons Parmesan cheese
Instructions
- Start off by mixing the ingredients for the sauce. In a large measuring cup, combine the chicken broth, half and half, and chicken bouillon cube. Add the hot sauce, mustard powder, onion powder, garlic powder, parsley, and paprika. Give it a good stir and set it aside.
- Next, take your chicken breasts and cover them with plastic wrap. With a meat mallet, gently pound them to tenderize both sides. This step is crucial as it ensures the chicken cooks evenly and remains juicy. After tenderizing, slice the chicken into strips and generously season them with salt, pepper, and Italian seasoning to enhance the flavor.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken strips and cook for about 3-4 minutes per side until they are golden brown and fully cooked. This process locks in the juices and creates a beautiful sear on the chicken. Once done, remove the chicken from the skillet and set it aside on a plate.
- While the chicken is searing, fill a large pot with water and bring it to a boil for the orzo. When it reaches a rolling boil, add a pinch of salt, about ½ tablespoon of kosher salt works well. Cook the orzo for about one minute less than the package instructions. For the last three minutes of cooking, toss in the broccoli florets to ensure they become vibrant and tender. Once cooked, drain the orzo and broccoli and set aside.
- Using the same skillet that the chicken was cooked in, add the dry white wine over medium heat. Scrape the bottom and sides of the skillet with a silicone spatula to showcase the delicious bits left behind from the chicken. Let the wine simmer for 3-4 minutes until it reduces by half. Following this, add the butter and minced garlic, cooking for another minute until fragrant. To thicken the sauce, stir in the flour, cooking for 2 minutes while continuously stirring to prevent lumps from forming.
- Gradually pour in the sauce mixture you previously set aside, stirring constantly. Bring it to a boil and then reduce the heat to maintain a gentle simmer. Keep stirring until the sauce thickens slightly, which should take just a few minutes. Now, begin adding in the shredded cheddar and Parmesan cheese, stirring until they melt smoothly into the sauce.
- Finally, add your cooked orzo and broccoli into the sauce, stirring gently to combine. Allow it to cook for an additional 1-2 minutes, letting the orzo soak up the delicious creamy sauce. Gently fold the seared chicken back in, cover it, and let it reheat for a couple of minutes. Your mouthwatering Chicken and Orzo dish is now ready to serve warm and enjoy!
Notes
For the best flavor, always use fresh ingredients — fresh broccoli and freshly grated cheese will give you optimal tastes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 800 mg
- Protein: 35 g