Ingredients
Scale
- 1 cup orzo pasta
- 2 boneless, skinless chicken breasts, diced
- 2 cups fresh broccoli florets
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk or heavy cream
- Salt and pepper to taste
- Optional: Red pepper flakes, for a spicy kick
Instructions
- Gather all your ingredients and chop the chicken into bite-sized pieces. Rinse the broccoli and set aside.
- Heat a premium nonstick skillet over medium heat. Add 1 tablespoon of olive oil, then cook the diced chicken until golden and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the pan and set aside.
- In the same skillet, add a bit more olive oil if needed and stir in the orzo. Toast for about 2 minutes until lightly golden, then add the minced garlic and cook for another minute.
- Pour in the chicken broth and milk (or heavy cream), stirring constantly. Bring to a gentle boil, then reduce heat. Cover and simmer for 8-10 minutes, or until the orzo is tender and the liquid has absorbed.
- Stir in the broccoli florets, cooked chicken, and shredded cheese. Cover and cook for an additional 3-4 minutes, until the cheese melts and the broccoli softens.
Notes
- Use freshly grated cheese for better meltability.
- If you prefer a creamier texture, add a splash of heavy cream at the end.
- For extra flavor, sprinkle with red pepper flakes or fresh herbs like parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 105 mg