Cheesy Chicken Orzo
Cheesy Chicken Orzo is a one-pot wonder for when you crave a cozy meal with minimal cleanup. Chicken, pasta, and broccoli covered in a creamy sauce makes a delicious, family friendly dinner in 30 minutes!
Servings: 4 servings (approximately 1½ cups each)
Calories: 848kcal
Ingredients
- 3 tablespoons olive oil divided (2 tablespoons to cook the chicken and 1 tablespoon to cook the onions and broccoli florets)
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 3 cups fresh broccoli florets cut into 1 ½ inch bite sized pieces
- 1 cup diced sweet yellow vidalia onion
- ¾ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup orzo pasta
- 2½ cups chicken broth
- ¾ cup heavy cream
- 2½ cups cheddar-jack cheese shredded (from an 8 ounce block)
Instructions
- Heat a large (12 inch) heavy duty skillet over medium-high heat. Add 2 tablespoons of olive oil and the boneless skinless chicken breast pieces to the hot skillet. Allow the chicken pieces to cook, and brown, for 8-10 minutes or until no pink remains and the pieces are lightly golden brown.3 tablespoons olive oil, 1 pound boneless skinless chicken breast
- Remove the cooked chicken to a plate and set aside.
- To the hot skillet, with the cooked chicken pieces removed, add the remaining 1 tablespoon olive oil, broccoli florets, diced sweet yellow onion, garlic powder, dried thyme, salt and black pepper. Cook the broccoli florets and onions for 2-3 minutes or until the broccoli is bright green and the onions are tender.3 cups fresh broccoli florets, 1 cup diced sweet yellow, ¾ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper
- To the skillet, add the orzo pasta, chicken broth and heavy cream. Stir to combine.1 cup orzo pasta, 2½ cups chicken broth, ¾ cup heavy cream
- Bring the liquids up to a boil. Once the liquids come to a boil, reduce the heat to medium-low and simmer for 10-15 minutes or until the orzo pasta is cooked to al dente. The pasta will absorb the liquids as it cooks. Be sure to stir the mixture often to ensure the pasta is not sticking and the liquids are not burning.
- Once the orzo pasta is cooked, add the cooked chicken back to the skillet along with the shredded cheddar-jack cheese. Stir to combine until the cheese has fully melted and the sauce is thick and creamy. Once the cheese is fully melted, turn off the heat to the skillet.2½ cups cheddar-jack cheese
Notes
Storage:
- To Store: Leftovers can be stored in the refrigerator, in an airtight container, for up to 3 days.
- To Freeze: I do not suggest freezing this cheesy orzo pasta as the texture of the pasta, and the cheese sauce, will not be the same as when enjoyed freshly made.
- To Reheat: Reheat on the stovetop over medium heat until heated through.
- You can substitute frozen broccoli florets for the fresh broccoli in this recipe. Keep in mind that you should steam the frozen florets according to package directions and you will not add the broccoli until the end of the cook time. Simply stir it into the pasta and sauce along with the shredded cheese and cooked chicken pieces to avoid over cooking the broccoli.
- The pasta will absorb the liquids as it cooks. Be sure to stir the pasta and liquids often to ensure the pasta is not sticking and the liquids are not burning.
Nutrition
Calories: 848kcal | Carbohydrates: 40g | Protein: 50g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 197mg | Sodium: 1470mg | Potassium: 899mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1832IU | Vitamin C: 64mg | Calcium: 592mg | Iron: 2mg