Description
A creamy and comforting one-pan meal made with juicy grilled chicken, tender broccoli, and orzo pasta in a rich cheese sauce—perfect for busy weeknights.
Ingredients
- 2 chicken breasts, sliced into strips
- 1 cup orzo pasta
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk or cream
- 1 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken strips until golden and fully cooked, then set aside.
- Add the remaining oil to the skillet if needed and sauté the minced garlic until fragrant.
- Stir in the orzo and toast for a minute, then pour in the chicken broth and milk or cream.
- Bring the mixture to a simmer, add the broccoli, and cook while stirring occasionally until the orzo is tender and broccoli is bright green (about 10–12 minutes).
- Reduce the heat and stir in the cheddar and Parmesan cheeses until the sauce becomes creamy and smooth.
- Return the cooked chicken to the skillet and stir to combine. Let it heat through.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Swap chicken with rotisserie or turkey for variation.
- Use mozzarella or gouda for a different cheesy flavor.
- Add mushrooms or spinach for more veggies.
- Frozen broccoli can be used—thaw and drain first.
- Reheat with a splash of milk to keep the sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
