Prep Time: ~10 minutes
Cook Time: ~25 minutes
Total Time: ~35 minutes
Servings: 4
Calories: ~428 kcal per serving
🧾 Ingredients
2 large chicken breasts, cut into bite-size pieces
Kosher salt & freshly ground black pepper, to taste
1 tbsp olive oil
2 tbsp butter
½ medium yellow onion, chopped
2 cloves garlic, minced
1 cup uncooked orzo pasta
2½ cups low-sodium chicken broth
⅔ cup grated Parmesan cheese
½ cup heavy cream
2 cups chopped broccoli florets
Fresh rosemary or thyme, chopped (for garnish)
👩🍳 Instructions
- Cook the Chicken:
Season chicken with salt and pepper. In a large skillet, heat olive oil and melt butter over medium heat.
Add chicken and cook until golden brown on both sides. Remove and set aside, covered. - Sauté the Aromatics:
In the same skillet, add the chopped onion. Cook over medium heat until soft and translucent.
Lower the heat, add minced garlic, and sauté for 1 minute. - Cook the Orzo:
Stir in the uncooked orzo and chicken broth. Bring to a boil, then reduce heat and simmer until the orzo is tender (about 10 minutes), stirring occasionally. - Steam the Broccoli:
While the orzo cooks, place broccoli and ¼ cup water in a microwave-safe bowl.
Cover with plastic wrap and microwave on high for 2½ minutes. Drain and set aside. - Finish the Dish:
On very low heat, stir in the Parmesan cheese, heavy cream, and steamed broccoli into the orzo mixture.
Return the chicken to the skillet and stir everything together gently.
Let cook for 1–2 more minutes until heated through and cheese is melted. - Garnish & Serve:
Top with freshly chopped rosemary or thyme. Serve warm.
📝 Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat on the stovetop over low heat, or in the microwave at reduced power.
🔍 Nutrition (per serving)
Calories: 428 kcal
Protein: 34 g
Carbs: 9 g
Fat: 29 g
Saturated Fat: 14 g
Cholesterol: 135 mg
Sodium: 536 mg
Potassium: 775 mg
Fiber: 1 g
Sugar: 2 g
Calcium: 207 mg
Iron: 1 mg
Vitamin A: 1074 IU
Vitamin C: 44 mg
