Cheesy Chicken and Broccoli Orzo Skillet
Ingredients:
8 ounces orzo pasta
1 pound boneless, skinless chicken breasts, cut into 1″ pieces
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 cups broccoli florets
2 cups low-sodium chicken broth
1 cup half-and-half (or milk)
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions:
1. In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Season the chicken pieces with salt, pepper, and half the Italian seasoning. Add to the skillet and cook until lightly browned on all sides, about 4–5 minutes. Remove chicken and set aside.
2. Add the remaining 1 tablespoon olive oil to the skillet. Sauté the chopped onion until translucent, about 2–3 minutes. Add the minced garlic and cook for 30 seconds, until fragrant.
3. Stir in the orzo and remaining Italian seasoning. Toast for 1 minute, stirring constantly.
4. Pour in the chicken broth and half-and-half. Bring to a gentle simmer, then reduce heat to medium-low.
5. Nestle the browned chicken and broccoli florets into the liquid. Cover and cook for 10–12 minutes, stirring once halfway through, until the orzo is tender and most of the liquid is absorbed.
6. Remove the lid and stir in the cheddar and Parmesan cheeses until melted and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
7. Cook uncovered for 1–2 more minutes to allow the sauce to thicken.
8. Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Servings: 4 | Calories: 560 per serving
