Description

This Creamy Chicken and Broccoli Orzo is a comforting, flavorful one-pan meal featuring tender shredded rotisserie chicken, nutritious broccoli, and tender orzo pasta all cooked in a creamy broth infused with garlic and onion. Finished with melted white cheddar cheese and a sprinkle of fresh parsley, this dish comes together quickly for an easy weeknight dinner that’s both satisfying and delicious.

Ingredients

Units Scale

Main Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion, diced (about 1/2 cup)
2 teaspoons minced garlic
8 ounces orzo pasta
3 cups (720 g) chicken broth
1 cup (245 g) whole milk
2 cups (280 g) rotisserie chicken, shredded, diced
1 package (12 ounces) frozen broccoli cuts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 cups (226 g) white cheddar cheese, shredded
Parsley, chopped for garnish

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Instructions

Sauté Onions and Garlic: Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add Orzo and Liquids: To the skillet, add 8 ounces of orzo pasta, 3 cups of chicken broth, 1 cup of whole milk, shredded rotisserie chicken, frozen broccoli, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Stir everything together to combine evenly.
Simmer and Cook Orzo: Bring the mixture to a gentle simmer over medium-high heat. Let it cook uncovered for 16-20 minutes, stirring occasionally, until the orzo has a firm but chewy texture and the broccoli is tender. Be careful to monitor the liquid levels to avoid sticking.
Stir in Cheese: Once the orzo and broccoli are cooked, add 2 cups of shredded white cheddar cheese to the skillet. Stir continuously until the cheese is fully melted and incorporated into the creamy sauce.
Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley over the top for a fresh burst of color and flavor, and serve warm immediately.

Notes

Use rotisserie chicken for convenience, but leftover cooked chicken works well too.
For a lighter version, substitute whole milk with low-fat milk or a dairy-free alternative.
You can add a squeeze of lemon juice at the end for brightness if desired.
If the orzo absorbs too much liquid before cooking through, add a splash of extra broth or water to prevent sticking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving (approximately 1 cup)
Calories: 380 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 70 mg