Name: Creamy Chicken and Broccoli Orzo
Ingredients: 1 tbsp Olive Oil: The foundation for sautéing our aromatics and browning the chicken.; 1 lb Boneless, Skinless Chicken Breasts: Cut into bite-sized 1-inch cubes for quick and even cooking.; 1 small Yellow Onion: Finely diced to create a sweet and savory flavor base that melts into the sauce.; 3-4 cloves Garlic: Minced. This is the heart of the dish’s aroma; feel free to add more if you’re a garlic lover.; 1 tsp Dried Italian Seasoning: A convenient blend of herbs like oregano, basil, and thyme that perfectly complements the chicken.; ½ tsp Red Pepper Flakes (optional): For a gentle warmth that cuts through the richness of the cream. Adjust to your preferred spice level.; 1 ½ cups Uncooked Orzo Pasta: A small, rice-shaped pasta that is perfect for creating a creamy, risotto-like texture.; 4 cups Low-Sodium Chicken Broth: The primary cooking liquid for the orzo. Using low-sodium allows you to control the final saltiness of the dish.; 1 head Broccoli (about 3-4 cups): Cut into small, bite-sized florets so they cook quickly and are easy to eat.; ½ cup Heavy Cream: The key to achieving that luxuriously silky and creamy sauce.; ¾ cup Freshly Grated Parmesan Cheese: For a sharp, nutty, and salty flavor that thickens the sauce beautifully. Plus more for serving.; Salt and Black Pepper: To taste. Seasoning at different stages is crucial for a well-rounded flavor.; 1 tbsp Fresh Lemon Juice: A secret weapon added at the end to brighten all the flavors and cut through the richness.

Ingredients

Scale

1 tbsp Olive Oil: The foundation for sautéing our aromatics and browning the chicken.
1 lb Boneless, Skinless Chicken Breasts: Cut into bite-sized 1-inch cubes for quick and even cooking.
1 small Yellow Onion: Finely diced to create a sweet and savory flavor base that melts into the sauce.
3–4 cloves Garlic: Minced. This is the heart of the dish’s aroma; feel free to add more if you’re a garlic lover.
1 tsp Dried Italian Seasoning: A convenient blend of herbs like oregano, basil, and thyme that perfectly complements the chicken.
½ tsp Red Pepper Flakes (optional): For a gentle warmth that cuts through the richness of the cream. Adjust to your preferred spice level.
1 ½ cups Uncooked Orzo Pasta: A small, rice-shaped pasta that is perfect for creating a creamy, risotto-like texture.
4 cups Low-Sodium Chicken Broth: The primary cooking liquid for the orzo. Using low-sodium allows you to control the final saltiness of the dish.
1 head Broccoli (about 3–4 cups): Cut into small, bite-sized florets so they cook quickly and are easy to eat.
½ cup Heavy Cream: The key to achieving that luxuriously silky and creamy sauce.
¾ cup Freshly Grated Parmesan Cheese: For a sharp, nutty, and salty flavor that thickens the sauce beautifully. Plus more for serving.
Salt and Black Pepper: To taste. Seasoning at different stages is crucial for a well-rounded flavor.
1 tbsp Fresh Lemon Juice: A secret weapon added at the end to brighten all the flavors and cut through the richness.

Cook Mode Prevent your screen from going dark

Instructions

Prepare and Brown the Chicken: Begin by patting your chicken breast cubes dry with a paper towel. This step is crucial for getting a good sear. Season them generously with salt and black pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. You want a pan that’s large enough to eventually hold all the ingredients. Once the oil is shimmering, carefully add the seasoned chicken cubes in a single layer. Don’t overcrowd the pan; work in batches if necessary. Cook for 2-3 minutes per side, until the chicken is golden brown and cooked through. It doesn’t need to be fully cooked at this stage as it will finish cooking in the sauce. Using a slotted spoon, remove the chicken from the skillet and set it aside on a plate.
Sauté the Aromatics: Reduce the heat to medium. In the same skillet, add the finely diced yellow onion to the remaining oil and chicken drippings. Those browned bits on the bottom of the pan are pure flavor, so don’t wipe them away! Sauté the onion for about 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic, dried Italian seasoning, and optional red pepper flakes. Cook for another minute, stirring constantly, until the garlic is incredibly fragrant. Be careful not to let the garlic burn, as it will become bitter.
Toast the Orzo: Pour the uncooked orzo directly into the skillet with the sautéed aromatics. Stir continuously for about 1-2 minutes. This step toasts the pasta, giving it a deeper, nuttier flavor and helping it maintain a pleasant texture in the final dish. You’ll notice the orzo becoming slightly golden and smelling wonderfully toasty.
Deglaze and Simmer: Pour in about a half-cup of the chicken broth to deglaze the pan. Use your spoon or spatula to scrape up all the flavorful browned bits (the fond) from the bottom of the skillet, incorporating them into the liquid. This is a critical step for maximizing flavor. Once the bottom of the pan is clean, pour in the remaining chicken broth. Stir everything together and bring the mixture to a gentle boil.
Cook the Orzo: Once the broth is boiling, reduce the heat to a medium-low simmer. Cover the skillet and let the orzo cook for about 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom. The orzo will absorb most of the liquid during this time.
Add the Broccoli: Uncover the skillet and give everything a good stir. The orzo should be mostly cooked but still have a slight bite (al dente). Scatter the small broccoli florets over the top of the orzo. Place the cover back on the skillet and continue to cook for another 3-5 minutes. This method effectively steams the broccoli, cooking it to a perfect tender-crisp texture without it becoming mushy.
Create the Creamy Sauce: Uncover the skillet. The broccoli should be bright green and tender, and most of the chicken broth should be absorbed by the orzo. Reduce the heat to low. Pour in the heavy cream and sprinkle in the freshly grated Parmesan cheese. Stir gently but continuously until the cheese is completely melted and has transformed the remaining liquid into a glossy, velvety sauce that coats every piece of orzo and broccoli.
Finish and Serve: Return the cooked chicken and any accumulated juices from the plate back into the skillet. Stir in the fresh lemon juice. This final acidic touch is vital; it cuts through the richness of the cream and cheese, brightening the entire dish and making the flavors pop. Give everything one last stir to combine and allow the chicken to heat through, about 1-2 minutes. Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley if desired.

Nutrition

Serving Size: one normal portion
Calories: 680