Discover the ultimate creamy chicken and orzo recipe, a flavorful one-pot dinner perfect for busy weeknights. This dish features tender chicken breast, fresh broccoli, and a rich, cheesy sauce, making it a family favorite. Whether you’re searching for a quick and easy dinner idea or a hearty pasta dish, this recipe combines comfort and convenience in every bite. Learn how to make this simple and delicious chicken orzo skillet meal with easy step-by-step instructions and customizable options. Ideal for meal prep or cozy dinners at home, this recipe is sure to become a staple in your weekly menu!
Ingredients
For the Sauce
- 1 ½ cups chicken broth
- 1 cup half-and-half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon each: onion powder, garlic powder, parsley
- ¼ teaspoon paprika
For the Chicken, Orzo, and More
- 1–2 tablespoons olive oil
- 1 lb. boneless, skinless chicken breast
- Salt and pepper to taste
- 1 ½ teaspoons Italian seasoning
- 3 cups broccoli florets
- ⅓ cup dry white wine (optional, see notes)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ¾ lb. orzo pasta (or 1 lb. for a heartier dish)
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons Parmesan cheese
Instructions
Prepare the Ingredients
- In a large measuring cup, whisk together all sauce ingredients and set aside.
- Tenderize the chicken using a meat mallet, then cut it into strips and pat dry. Season generously with salt, pepper, and Italian seasoning.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken strips for 3–4 minutes on each side until golden and fully cooked. Remove and set aside.
Boil the Orzo
- Bring a large pot of salted water to a boil. Add the orzo and cook 1 minute less than the package instructions. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain both together and set aside.
Deglaze the Skillet and Make the Sauce
- Return the skillet to medium heat. Add the white wine to deglaze the pan, scraping up any browned bits for added flavor. Simmer until reduced by half, about 3–4 minutes.
- Stir in butter and minced garlic, cooking for 1 minute. Sprinkle in the flour and stir constantly for 2 minutes to create a roux.
- Gradually add the prepared sauce mixture in small increments, stirring continuously. Bring to a boil, then reduce to a simmer. Cover partially and reduce heat to medium-low while the orzo finishes cooking.
Combine and Serve
- Slowly stir the cheddar and Parmesan cheeses into the sauce until melted and smooth.
- Add the cooked orzo and broccoli, mixing well. The dish will appear saucy, but the orzo will continue to absorb the sauce as it sits.
- Return the chicken to the skillet and heat through. Serve warm and enjoy!
Why You’ll Love This Recipe
- Simple Ingredients: Pantry staples create an elevated, restaurant-quality dish.
- Quick to Make: Ready in under an hour, perfect for busy weeknights.
- Family-Friendly: Creamy, cheesy, and filled with familiar flavors everyone loves.
Tips
- Tender Chicken: Pound the chicken evenly for quick and consistent cooking.
- Flavor Boost: Deglaze the pan with wine for added depth. Substitute chicken broth if needed.
- Prevent Overcooking: Undercook the orzo slightly to prevent it from becoming mushy as it absorbs the sauce.
Variations and Substitutions
- Protein Options: Swap chicken for shrimp, turkey, or tofu for a unique twist.
- Vegetables: Replace broccoli with spinach, asparagus, or peas.
- Cheese: Experiment with Gruyère, mozzarella, or Gouda instead of cheddar.
- Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the roux.
FAQs
Can I make this ahead of time?
Yes! Prepare the dish and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.
What can I use instead of wine?
Substitute an equal amount of chicken broth or water with a splash of lemon juice.
Can I freeze leftovers?
This dish is best enjoyed fresh, as the cream sauce can change texture when frozen.
Serving Suggestions
- Serve alongside a simple side salad or garlic bread for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Enjoy this rich, comforting Chicken and Orzo dish—perfect for any occasion!
Chicken and Orzo Recipe
6
servings20
minutes35
minutesIngredients
For the Sauce
1 ½ cups chicken broth
1 cup half-and-half
½ chicken bouillon cube
1 teaspoon hot sauce
1 teaspoon mustard powder
½ teaspoon each: onion powder, garlic powder, parsley
¼ teaspoon paprika
For the Chicken, Orzo, and More
1–2 tablespoons olive oil
1 lb. boneless, skinless chicken breast
Salt and pepper to taste
1 ½ teaspoons Italian seasoning
3 cups broccoli florets
⅓ cup dry white wine (optional, see notes)
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
¾ lb. orzo pasta (or 1 lb. for a heartier dish)
1 ½ cups shredded cheddar cheese
3 tablespoons Parmesan cheese
Directions
- Prepare the Ingredients
- In a large measuring cup, whisk together all sauce ingredients and set aside.
- Tenderize the chicken using a meat mallet, then cut it into strips and pat dry. Season generously with salt, pepper, and Italian seasoning.
- Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken strips for 3–4 minutes on each side until golden and fully cooked. Remove and set aside.
- Boil the Orzo
- Bring a large pot of salted water to a boil. Add the orzo and cook 1 minute less than the package instructions. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain both together and set aside.
- Deglaze the Skillet and Make the Sauce
- Return the skillet to medium heat. Add the white wine to deglaze the pan, scraping up any browned bits for added flavor. Simmer until reduced by half, about 3–4 minutes.
- Stir in butter and minced garlic, cooking for 1 minute. Sprinkle in the flour and stir constantly for 2 minutes to create a roux.
- Gradually add the prepared sauce mixture in small increments, stirring continuously. Bring to a boil, then reduce to a simmer. Cover partially and reduce heat to medium-low while the orzo finishes cooking.
- Combine and Serve
- Slowly stir the cheddar and Parmesan cheeses into the sauce until melted and smooth.
- Add the cooked orzo and broccoli, mixing well. The dish will appear saucy, but the orzo will continue to absorb the sauce as it sits.
- Return the chicken to the skillet and heat through. Serve warm and enjoy!
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