Description
A creamy, one-pan meal with tender chicken, broccoli, and orzo pasta in a rich cheese sauce. Perfect for busy weeknights and comforting family dinners.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
1 cup orzo pasta
2 cups cooked chicken, chopped
2 cups broccoli florets, chopped small
2 cups chicken broth
1 cup milk
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
Instructions
1. Heat olive oil and butter in a large skillet over medium heat. Add onion and sauté until soft and translucent.
2. Add minced garlic and orzo. Toast for 2–3 minutes, stirring often.
3. Add chopped chicken and broccoli florets. Stir well.
4. Pour in chicken broth and milk. Season with salt and pepper.
5. Bring to a gentle simmer, then cover and cook for 10–12 minutes, stirring occasionally.
6. When the orzo is tender, stir in cheddar and Parmesan until melted and creamy.
7. Adjust seasoning if needed and serve warm, garnished with extra cheese or herbs.
Notes
Use rotisserie chicken to save time.
Freshly shredded cheese melts best.
Add mushrooms, spinach, or peas for extra vegetables.
Store leftovers in the fridge for up to 3 days; reheat with a splash of milk.