Hello, food lovers! Welcome to a delightful journey of flavors where we combine tender chicken, creamy orzo, and nutritious broccoli with the rich taste of cheddar. This Creamy Chicken and Orzo with Broccoli and Cheddar recipe is not just comforting but also packed with nutrients that will leave you feeling satisfied and happy. Whether you’re preparing a quick weeknight dinner or a special weekend meal, this recipe is sure to become a favorite in your kitchen!
Introduction
This Creamy Chicken and Orzo with Broccoli and Cheddar is the perfect example of how simple ingredients can come together to create a dish that’s both comforting and nutritious. Orzo, a small rice-shaped pasta, soaks up the creamy sauce, while the broccoli adds a touch of green that balances the richness of the cheese and the tenderness of the chicken. The combination of these flavors creates a dish that is hearty, satisfying, and perfect for any time of the year.
What makes this recipe special is how it elevates a common ingredient like chicken by pairing it with orzo and a blend of cheeses. The result is a creamy, cheesy dish that feels like a warm hug on a plate. Plus, it’s an excellent way to get both adults and kids to enjoy their vegetables. Ready to give it a try? Let’s get cooking!
Ingredients
To prepare this comforting Creamy Chicken and Orzo with Broccoli and Cheddar recipe, you’ll need:
- 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
- Salt/Pepper to taste
- 1 ½ teaspoons Italian seasoning
- 3 cups broccoli florets
- ⅓ cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ¾ lb. orzo pasta
- 1 ½ cups cheddar cheese, shredded
- 3 tablespoons Parmesan cheese, grated
How to Make Creamy Chicken and Orzo with Broccoli and Cheddar
**Follow these steps to create your own delicious Creamy Chicken and Orzo with Broccoli and Cheddar:
- Prepare the Sauce: In a large measuring cup, combine the chicken broth, half and half, bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, and paprika. Set aside.
- Season the Chicken: Cover the chicken with plastic wrap and use a meat mallet to tenderize each side. Cut into strips and pat dry. Season with salt, pepper, and Italian seasoning.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
- Cook the Orzo and Broccoli: While preparing the sauce, bring a large pot of water to a boil. Add ½ tablespoon of Kosher salt and cook the orzo according to package instructions, reducing the cooking time by 1 minute. During the last 3 minutes, add the broccoli florets to the boiling water. Drain and set aside.
- Deglaze the Pan: In the same skillet used for the chicken, add the white wine and reduce the heat to medium. Use a silicone spatula to scrape the bottom of the skillet, incorporating the browned bits into the wine. Simmer until the wine reduces by half, about 3-4 minutes.
- Make the Roux: Add butter and garlic to the skillet, cooking for 1 minute. Stir in the flour and cook for 2 minutes, stirring constantly.
- Create the Sauce: Gradually add the prepared sauce mixture in small splashes, stirring continuously. Bring the sauce to a boil, then reduce the heat to medium-low and partially cover the skillet.
- Add the Cheese: Slowly sprinkle in the cheddar and Parmesan cheeses, stirring until melted and well combined.
- Combine Everything: Add the drained orzo and broccoli to the sauce. Stir well to combine. The orzo will absorb more of the sauce as it continues to cook.
- Finish the Dish: Return the chicken to the skillet, cover, and heat through before serving.
Helpful Tips
- Tenderizing Chicken: Tenderizing the chicken ensures it cooks evenly and remains juicy. A meat mallet is ideal, but if you don’t have one, the back of a heavy pan works too.
- Cheese Choices: For an extra creamy dish, consider using a mix of sharp and mild cheddar. If you prefer a tangy flavor, a little blue cheese crumbled into the sauce can add depth.
- Gluten-Free Option: Substitute the orzo with gluten-free pasta or even rice for a gluten-free version of this recipe.
Cooking Tips
- Browning the Chicken: Don’t rush the chicken. Allow it to brown properly to develop a rich flavor that complements the creamy sauce.
- Wine Substitution: If you prefer not to use wine, substitute with an equal amount of chicken broth for a similar depth of flavor.
- Using Fresh Herbs: Fresh herbs like parsley or basil can be stirred into the sauce just before serving to brighten up the dish.
Serving Suggestions
This Creamy Chicken and Orzo with Broccoli and Cheddar pairs beautifully with a fresh green salad or steamed vegetables. For a more indulgent meal, serve it alongside garlic bread or a crusty baguette to soak up the creamy sauce. A crisp white wine, like Sauvignon Blanc, complements the dish’s flavors nicely, or opt for a light red like Pinot Noir for a richer pairing.
Nutritional Information
This Creamy Chicken and Orzo with Broccoli and Cheddar is not just flavorful but also packed with nutrients that provide a balanced meal. The chicken offers a great source of protein, while the broccoli adds essential vitamins and minerals. The orzo contributes carbohydrates for energy, and the cheese provides calcium for bone health.
Nutritional Information (per serving)
- Calories: 550 kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 22g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 850mg
- Potassium: 600mg
- Fiber: 5g
- Sugar: 3g
- Vitamin A: 20% DV
- Vitamin C: 60% DV
- Calcium: 30% DV
- Iron: 15% DV
This meal is a great source of protein and vitamins, making it a wholesome choice for both lunch and dinner.
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more over time, making the dish even tastier the next day.
Reheat: Reheat in a skillet over low heat, adding a splash of broth or milk to loosen the sauce. Stir gently until warmed through. Alternatively, reheat in the microwave, covered, for 1-2 minutes.
Leftover Ideas: Transform leftovers into a baked casserole by adding extra cheese on top and baking at 350°F until bubbly. You can also stuff the mixture into a baked potato or use it as a filling for a wrap.
Frequently Asked Questions (FAQs)
Q: Can I use frozen broccoli instead of fresh?
A: Absolutely! Frozen broccoli works well in this recipe. Just be sure to thaw and drain it before adding it to the orzo to prevent excess water from diluting the sauce.
Q: What can I use instead of orzo?
A: You can substitute orzo with any small pasta like ditalini, acini di pepe, or even couscous. If you prefer a grain, try quinoa or rice for a different texture.
Q: How can I make this dish lighter?
A: To lighten the dish, use reduced-fat cheese and half-and-half, or replace the half-and-half with whole milk. You can also reduce the amount of cheese or use a blend of lower-fat cheeses.
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Conclusion
I hope you enjoy making this Creamy Chicken and Orzo with Broccoli and Cheddar as much as I do! It’s a dish that brings comfort and satisfaction with every bite. Don’t forget to share your thoughts and variations in the comments below. Cooking is all about experimenting and making recipes your own, so I encourage you to try different ingredients and share your culinary creations with others. Happy cooking!
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Creamy Chicken and Orzo with Broccoli and Cheddar
Description
Hello, food lovers! Welcome to a delightful journey of flavors where we combine tender chicken, creamy orzo, and nutritious broccoli with the rich taste of cheddar. This Creamy Chicken and Orzo with Broccoli and Cheddar recipe is not just comforting but also packed with nutrients that will leave you feeling satisfied and happy. Whether you’re preparing a quick weeknight dinner or a special weekend meal, this recipe is sure to become a favorite in your kitchen!
Ingredients
- 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
- Salt/Pepper to taste
- 1 ½ teaspoons Italian seasoning
- 3 cups broccoli florets
- ⅓ cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ¾ lb. orzo pasta
- 1 ½ cups cheddar cheese, shredded
- 3 tablespoons Parmesan cheese, grated
Instructions
- Prepare the Sauce: In a large measuring cup, combine the chicken broth, half and half, bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, and paprika. Set aside.
- Season the Chicken: Cover the chicken with plastic wrap and use a meat mallet to tenderize each side. Cut into strips and pat dry. Season with salt, pepper, and Italian seasoning.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
- Cook the Orzo and Broccoli: While preparing the sauce, bring a large pot of water to a boil. Add ½ tablespoon of Kosher salt and cook the orzo according to package instructions, reducing the cooking time by 1 minute. During the last 3 minutes, add the broccoli florets to the boiling water. Drain and set aside.
- Deglaze the Pan: In the same skillet used for the chicken, add the white wine and reduce the heat to medium. Use a silicone spatula to scrape the bottom of the skillet, incorporating the browned bits into the wine. Simmer until the wine reduces by half, about 3-4 minutes.
- Make the Roux: Add butter and garlic to the skillet, cooking for 1 minute. Stir in the flour and cook for 2 minutes, stirring constantly.
- Create the Sauce: Gradually add the prepared sauce mixture in small splashes, stirring continuously. Bring the sauce to a boil, then reduce the heat to medium-low and partially cover the skillet.
- Add the Cheese: Slowly sprinkle in the cheddar and Parmesan cheeses, stirring until melted and well combined.
- Combine Everything: Add the drained orzo and broccoli to the sauce. Stir well to combine. The orzo will absorb more of the sauce as it continues to cook.
- Finish the Dish: Return the chicken to the skillet, cover, and heat through before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tenderizing Chicken: Tenderizing the chicken ensures it cooks evenly and remains juicy. A meat mallet is ideal, but if you don’t have one, the back of a heavy pan works too.
- Cheese Choices: For an extra creamy dish, consider using a mix of sharp and mild cheddar. If you prefer a tangy flavor, a little blue cheese crumbled into the sauce can add depth.
- Gluten-Free Option: Substitute the orzo with gluten-free pasta or even rice for a gluten-free version of this recipe.
