Delicious Chicken and Broccoli Orzo

This one-pan chicken and broccoli orzo brings plenty of cozy, tasty vibes and comes together super fast on hectic nights. Creamy orzo, tender chicken, and fresh broccoli create a meal everyone can dig into without much hassle.

I whipped this up one busy evening when time was tight but I still wanted something warm and filling. It quickly turned into a go-to dinner because it’s easy and the cheese and lemon really brighten things up.

Ingredients

• Neutral oil: like canola or veggie to sear chicken without sticking
• Chicken breast: diced small so it cooks fast and stays juicy when seared right
• Salt and black pepper: simple seasonings to boost the natural taste
• Butter: helps soften onions and broccoli while adding richness
• Onion: finely chopped to build a tasty, savory base
• Garlic: minced for a quick pop of aroma and flavor
• Broccoli florets: chopped small so they cook evenly and keep a nice snap
• Orzo: creamy, tiny pasta that soaks up all the flavors
• Chicken stock: keeps the orzo moist and adds good savory notes, low sodium works best
• Parmesan cheese: freshly grated to add sharp salty creaminess
• Cheddar cheese: melts smoothly for a creamy, slightly tangy feel
• Lemon juice: fresh, to lift and brighten everything at the end
• Fresh herbs: like parsley or basil for a burst of color and freshness

How To Make It

Cook Chicken First:

Heat oil in a big skillet over medium-high. Toss in the chicken pieces with salt and pepper. Cook about 3 minutes each side until golden and done. Take chicken out and keep it warm.

Soften Onion and Broccoli:

In the same pan, melt butter over medium heat. Add chopped onion and broccoli bits. Cook for 5 to 7 minutes, stir now and then, till onion is soft and broccoli bright and tender but still with some crunch.

Add Garlic:

Mix in the minced garlic and cook about a minute until you can smell that nice aroma, careful not to burn it.

Cook Orzo:

Dump in the orzo, stir it around to coat in butter and veggies. Pour in chicken stock and bring it to a low simmer. Let it cook uncovered for 10 to 11 minutes, stirring occasionally so it cooks evenly and soaks up the broth.

Cheese Time:

When orzo’s tender and most liquid is gone, stir in parmesan and cheddar until melted and creamy. This part makes the dish rich and comforting.

Finish It Up:

Put the chicken and its juices back in the pan, stir everything together. Take off the heat, squeeze in fresh lemon juice. Give it a taste and add more salt or pepper if you want. Sprinkle herbs and extra parmesan on top before serving.

My favorite bit is adding fresh lemon juice last. It brightens the creamy cheese and makes the whole dish pop. I remember making this on a chilly evening and my family couldn’t get enough, piling their plates high because it felt so cozy and satisfying.

Storing Leftovers

Put leftovers in a covered container and keep in the fridge for up to 3 days. Warm gently on the stove, add a splash of stock or water if it feels dry to loosen the pasta.

Switching Up Ingredients

You can swap chicken breast for thighs if you want juicier meat. For a leaner option try turkey breast. Orzo works fine with rice or quinoa too if you need gluten-free or want a different texture.

Serving Suggestions

Pair with a simple green salad or roasted veggies to add some color and nutrition. A crisp white wine like Sauvignon Blanc goes really well with the lemony flavors.

This chicken and broccoli orzo is my reliable easy dinner during busy weeks. It comes together quick but tastes like you spent plenty of time cooking. The creamy, bright, and savory flavors always hit just right and it’s a regular on my menu now.

Frequently Asked Cooking Questions

→ Can I swap broccoli for other veggies?

Sure thing, you can toss in mushrooms, bell peppers, or spinach to mix things up and pack in more nutrients.

→ How do I make this dish lower in fat?

Try using chicken broth instead of stock and cut back on cheese to keep it lighter but still tasty.

→ What’s the best way to keep leftovers fresh?

Keep leftovers in a sealed container in the fridge and eat them within 3 days to enjoy the best flavor and freshness.

→ Can I cook this ahead and warm it up later?

Definitely, it reheats nicely on the stove or in the microwave, so it’s great for prepping meals ahead.

→ Which herbs should I use to garnish?

Fresh basil, oregano, or parsley add a lovely fresh smell and flavor when sprinkled on top.