Description
Broccoli Cheddar Chicken Orzo – Creamy cheese sauce, tender orzo, juicy chicken, and fresh broccoli in one comforting dish. Perfect for a quick and crowd-pleasing meal.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1½ cups (300g) orzo pasta, uncooked
- 4 cups (360g) fresh broccoli florets, cut into bite-sized pieces
- 2 cups (8oz/225g) sharp cheddar cheese, freshly grated
- 3½ cups (840ml) low-sodium chicken broth
- ½ cup (120ml) heavy cream
- 3 tablespoons (45g) unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Optional garnish: chopped fresh parsley and extra grated cheese
Instructions
- Step 1: Heat Olive Oil and Cook Chicken Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season the chicken cubes generously with salt and pepper. Add them to the hot oil and cook for 4-5 minutes until golden brown on the outside but not fully cooked through. Transfer the chicken to a plate and set aside.
- Step 2: Cook Onion and Aromatics In the same pot, add butter and reduce heat to medium. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic, dried thyme, and paprika, then cook for another 30 seconds until fragrant. This builds your flavor base, so don’t rush this step!
- Step 3: Add Orzo and Toast Pour in the uncooked orzo pasta and stir to coat in the butter and aromatics. Toast the orzo for about 2 minutes, stirring frequently – this adds a subtle nuttiness that elevates your Broccoli Cheddar Chicken Orzo to restaurant quality.
- Step 4: Add Broth and Simmer Add the chicken broth to the pot and bring to a simmer. Return the partially cooked chicken to the pot, stir well, then cover and reduce heat to medium-low. Cook for about 8 minutes, stirring occasionally to prevent sticking.
- Step 5: Add Broccoli and Cook Add the broccoli florets on top of the mixture (don’t stir yet) and cover again. Cook for an additional 4-5 minutes until the broccoli is bright green and tender-crisp, and the orzo is al dente. The residual steam will perfectly cook the broccoli without making it mushy.
- Step 6: Stir in Cream and Cheese Remove the pot from heat and stir in the heavy cream. Allow the mixture to cool slightly for about 2 minutes, then gradually add the grated cheddar cheese, stirring until completely melted and incorporated. This patience ensures your cheese sauce will be velvety smooth rather than grainy.
- Step 7: Adjust Seasoning and Serve Taste and adjust seasoning with additional salt and pepper if needed. Let the Broccoli Cheddar Chicken Orzo rest for 5 minutes before serving – this allows the sauce to thicken to the perfect consistency. Garnish with fresh parsley and additional cheese if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 calories per serving
- Sugar: 4 grams
- Sodium: 720 mg
- Fat: 26 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 2 grams
- Protein: 32 grams
- Cholesterol: 120 mg