Description
A comforting dish of tender chicken, creamy sauce, orzo pasta, and fresh broccoli, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 cup carrots, diced
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 1 cup orzo pasta
- 2 cups chicken bouillon or broth
- 2 cups water
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup freshly grated cheddar cheese
- 1/2 cup Parmesan cheese
Instructions
- Cut the chicken into 1-inch cubes and toss with olive oil and spices until coated.
- Heat olive oil and butter in a skillet; brown the chicken for 2-3 minutes per side and set aside.
- Sauté diced carrots and onion in the same skillet for about 7 minutes; add garlic in the last minute.
- Add uncooked orzo, toast for 1 minute, then pour in broth, water, and broccoli; bring to a boil then simmer for 11-12 minutes.
- Stir in heavy cream and cheeses until melted and creamy.
- Return the chicken, heat through, and ensure it’s cooked to 165°F. Serve warm.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk. This dish can be stored in the fridge for 3-4 days or frozen for 2-3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 100mg
Keywords: chicken orzo, creamy pasta, comfort food, broccoli, weeknight dinner