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Homemade Chicken and Broccoli Orzo photo
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Chicken and Broccoli Orzo

A creamy, quick one-pan-style orzo with tender chicken and bright broccoli for an easy weeknight meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 oz orzo about 1 1/3 cups
  • 12 oz broccoli florets chopped
  • 2 tbsp butter about 28 g
  • 2 cloves garlic chopped or minced
  • 1/4 cup heavy cream, half-and-half, or milk
  • 1/2 cup Parmesan cheese shredded (about 2 oz), plus more for topping
  • 2 cups cooked chicken warm, diced or shredded
  • salt and pepper to taste

Instructions

  • Bring a medium pot of lightly salted water to a boil and cook the orzo according to package directions.
  • In the last 3 minutes of the orzo's cooking time, add the chopped broccoli to the boiling water.
  • When the timer ends, use a slotted spoon to remove the broccoli and transfer it to a plate; then drain the orzo and set it aside.
  • Meanwhile, heat a large skillet over medium heat and melt the butter.
  • Add the garlic to the skillet and cook until fragrant and lightly golden, about 30 seconds to 1 minute.
  • Add the drained orzo, the cream (or half-and-half or milk), and the shredded Parmesan to the skillet; stir to combine and melt the cheese.
  • Season with salt and pepper to taste, then stir in the warm cooked chicken until heated through.
  • Gently fold the reserved broccoli into the pasta mixture, then serve topped with additional Parmesan if desired.

Equipment

  • Medium pot
  • Slotted Spoon
  • Large Skillet
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • If you don't have cooked chicken, chop 2 medium raw chicken breasts (about 1 pound) and season with salt and pepper.
  • While the orzo and broccoli cook, cook diced raw chicken in the skillet with a little oil or cooking spray until cooked through before proceeding.