Description
This creamy Chicken and Orzo dish combines tender seared chicken breast with cheesy, flavorful orzo pasta and fresh broccoli. A rich sauce made from chicken broth, half and half, white wine, and a blend of spices is thickened with butter and flour, then finished with sharp cheddar and Parmesan cheese. Perfect for a comforting weeknight dinner, this recipe balances simple ingredients with robust flavors.
Ingredients
Scale
Sauce and Seasonings
- 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
- Salt and pepper, to taste
- 1 ½ teaspoons Italian seasoning
Chicken and Vegetables
- 1–2 tablespoons olive oil
- 1 lb. boneless skinless chicken breast
- 3 cups broccoli florets
- 3 cloves garlic, minced
- ⅓ cup dry white wine
Orzo and Cheese
- ¾ lb. orzo pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups cheddar cheese, shredded
- 3 tablespoons Parmesan cheese, grated
Instructions
- Prepare the sauce mixture: In a large measuring cup with a spout, combine chicken broth, half and half, chicken bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, and paprika. Set aside.
- Tenderize and season chicken: Cover the chicken breasts with plastic wrap and gently pound them to flatten using a meat mallet. Cut into strips, pat dry, then season with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, approximately 3-4 minutes per side. Remove from skillet and set aside.
- Boil water for orzo: Bring a large pot of water to a boil and add about ½ tablespoon kosher salt once boiling.
- Deglaze skillet with wine: In the same skillet used for chicken, add the white wine over medium heat. Use a silicone spatula to scrape any browned bits from the bottom and sides of the pan to add flavor. Simmer until reduced by half, about 3-4 minutes.
- Sauté garlic and create roux: Add butter and minced garlic to the skillet, cooking for 1 minute until fragrant. Stir in flour and cook continuously for 2 minutes to form a roux.
- Add sauce mixture: Gradually pour the reserved sauce mixture into the skillet in small splashes, stirring continuously. Bring to a boil, then reduce to a medium-low simmer and partially cover the pan.
- Cook orzo and broccoli: Add orzo to boiling water and cook for 1 minute less than the package directions indicate. Add broccoli florets during the last 3 minutes of cooking. Drain the orzo and broccoli once done.
- Incorporate cheeses: Slowly sprinkle cheddar and Parmesan cheeses into the sauce, stirring until fully melted and combined.
- Combine orzo and broccoli with sauce: Add the cooked orzo and broccoli to the skillet with the sauce. Stir well to combine and heat through for 1-2 minutes. The orzo will absorb the sauce as it sits. Use a spatula to lift any sauce stuck to the pan bottom.
- Add chicken and finish cooking: Stir the seared chicken strips into the skillet. Continue cooking while stirring until the sauce thickens and the orzo is fully cooked to your desired tenderness. Serve hot.
Notes
- You may use 1 lb. of orzo instead of ¾ lb., but keep in mind that orzo absorbs a lot of sauce, which may change the dish’s consistency.
- Using dry white wine adds depth to the sauce; if preferred, substitute with additional chicken broth.
- Be careful not to overcook the orzo—removing it from boiling water 1 minute early helps prevent mushiness.
- Partially covering the skillet while simmering helps meld the flavors without over-reducing the sauce.
- Using a silicone spatula to scrape the skillet helps incorporate flavorful browned bits into the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Orzo, Creamy Chicken Pasta, One-Pan Chicken Dinner, Broccoli Orzo, Cheesy Orzo Recipe
