Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head of broccoli, cut into florets
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
- Step 2: Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Step 3: Add broccoli florets and orzo pasta to the pot. Cook for 2 minutes, stirring occasionally.
- Step 4: Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10-12 minutes, or until orzo is tender and the broccoli is cooked.
- Step 5: Stir in cheddar cheese and Parmesan cheese until melted and creamy.
- Step 6: Return the cooked chicken to the pot and stir to combine. Season with salt and pepper to taste. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in the microwave or on the stovetop with a splash of broth or water to prevent drying out.
- Serve topped with a sprinkle of red pepper flakes for a little extra kick.
- Don't overcook the orzo; it should be al dente as it will continue to soften when the cheese is added.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American