Ingredients

1 ½ cups chicken broth

1 cup half and half

½ chicken bouillon cube

1 teaspoon hot sauce

1 teaspoon mustard powder

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon parsley

¼ teaspoon paprika

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

3 cloves garlic, minced

3 tablespoons butter

3 tablespoons flour

¾ lb. orzo

1 ½ cups cheddar cheese

3 tablespoons Parmesan cheese

Instructions

Step 1: Combine the chicken broth, half and half, chicken bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, and paprika in a large measuring cup with a spout. Set aside. Measure out the remaining ingredients to prepare for cooking.

Step 2: Cover the chicken breasts with plastic wrap and gently tenderize each side with a meat mallet. Cut into strips, pat dry, and season with salt, pepper, and Italian seasoning.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sear until golden and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.

Step 4: Bring a large pot of water to a boil. Add salt (about ½ tablespoon kosher salt) once boiling to season the orzo.

Step 5: In the same skillet used for chicken, add white wine over medium heat. Use a spatula to scrape the browned bits from the bottom and sides, then simmer until the wine is reduced by half, about 3-4 minutes.

Step 6: Add butter and minced garlic to the skillet, cooking for 1 minute. Stir in the flour continuously for 2 minutes to form a roux.

Step 7: Gradually pour the prepared sauce mixture into the skillet in small splashes, stirring constantly. Bring to a boil, then reduce heat to medium-low and partially cover the skillet.

Step 8: Cook the orzo in boiling water according to package instructions but reduce the cooking time by 1 minute. Add broccoli florets to the boiling water during the last 3 minutes of orzo cooking. Drain orzo and broccoli together when done.

Step 9: Slowly stir in the cheddar and Parmesan cheeses into the sauce until fully combined and melted.

Step 10: Add the cooked broccoli and orzo to the sauce. Stir well to combine and heat for 1-2 minutes. Use a spatula to gently lift any sauce that sticks to the bottom of the skillet.

Step 11: Return the cooked chicken to the skillet and stir to incorporate. Continue cooking until the sauce thickens and the orzo is tender. Serve warm and enjoy!

Tips & Variations

Using ¾ pound of orzo helps keep the dish saucy without becoming too dry as the pasta absorbs the sauce.

Substitute broccoli with asparagus or green beans for a different vegetable twist.

For a richer flavor, swap half and half with heavy cream.

Dry white wine can be omitted; replace with extra chicken broth if preferred.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells can be used, but adjust cooking times accordingly as they may differ from orzo.

Is it necessary to use white wine in the recipe?

No, white wine adds depth and acidity, but you can substitute it with additional chicken broth or water without compromising the overall flavor too much.