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Creamy Chicken and Orzo Recipe with Broccoli & Cheddar

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

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
  • 12 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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add the Cheese: Slowly sprinkle in the cheddar and Parmesan cheeses, stirring until melted and well combined.
  9. 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.
  10. Finish the Dish: Return the chicken to the skillet, cover, and heat through before serving.

Notes

  • 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.