Broccoli Chicken Orzo (Print-Friendly Version)
A cozy one-pan dish with tender chicken, fresh broccoli, and creamy orzo plus a squeeze of lemon and herbs.
# Ingredients List:
→ Dairy
01 -
110 grams shredded cheddar cheese
02 -
30 grams butter
03 -
50 grams grated parmesan
→ Liquids
04 -
1 tablespoon lemon juice, fresh
05 -
720 milliliters chicken broth
06 -
1 tablespoon cooking oil
→ Seasonings
07 -
1 teaspoon black pepper
08 -
1 teaspoon salt
→ Vegetables
09 -
1/2 onion, chopped fine
10 -
4 cloves garlic, minced
11 -
190 grams broccoli cut into small bits
→ Grains
12 -
180 grams orzo pasta
→ Proteins
13 -
450 grams chicken breast, chopped small
→ Garnish
14 -
Fresh herbs like parsley, basil, or oregano
# Detailed Cooking Steps:
01 -
Take it off the stove and mix in lemon juice. Taste and add more salt or pepper if needed. Sprinkle fresh herbs and extra parmesan on top before serving.
02 -
Mix in cheddar and parmesan until everything melts and gets creamy. Toss the chicken back in along with its juices and mix well.
03 -
Put the orzo in the pan and stir it around so it gets coated with the butter and veggies. Pour in the chicken broth and let it simmer. Cook uncovered for about 10 to 11 minutes, stirring here and there, until the orzo’s soft and most of the liquid’s gone.
04 -
Use the same pan to melt the butter. Add onion and broccoli and cook for 5 to 7 minutes until they start to soften. Then toss in the garlic and cook for one more minute till you can smell it.
05 -
Heat up the oil in a big pan over medium-high heat. Season chicken with salt and pepper. Cook each side for around 3 minutes until it’s brown and cooked through. Take the chicken out and keep it warm.
# Helpful Hints:
01 -
Swap chicken broth for stock and cut back on cheese to lower fat.
02 -
Try adding veggies like spinach, mushrooms, or bell peppers for more nutrients.
03 -
Keep leftovers in a sealed container in the fridge for up to three days.