One-Pan Cheesy Chicken Broccoli Orzo
A comforting and creamy one-pan dish featuring tender chicken, vibrant broccoli, and orzo, perfect for busy weeknights.
Ingredients
Main Ingredients
- 450 g boneless, skinless chicken breasts, patted dry and sliced Substitute with chicken thighs if preferred.
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ teaspoon kosher salt Plus more to taste.
- ½ teaspoon black pepper
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 ½ cups dry orzo Can substitute with other pasta or rice.
- 3 ½ cups low-sodium chicken broth Warm if possible.
- ½ cup milk (2% or whole) Can swap half with vegetable broth.
- 1 ½ cups small broccoli florets, bite-size Fresh or frozen works.
- ¾ cup finely grated Parmesan Freshly grated preferred.
- 1 cup shredded mozzarella For melt and stretch.
- 1–2 teaspoons lemon juice To taste.
- Fresh parsley to taste chopped For garnish.
- 1 pinch red pepper flakes Optional.
- to taste extra lemon zest Optional.
Instructions
Preparation
- Heat olive oil and butter in a wide, deep skillet over medium-high heat until the butter starts foaming.
- Season the chicken cutlets with salt and pepper, add them to the skillet, and sear for 2–3 minutes per side until lightly golden. Transfer to a plate.
- Lower the heat and add the diced onion with a pinch of salt. Cook until translucent, about 3-4 minutes. Stir in minced garlic and Italian seasoning, cooking until fragrant for 1 minute.
- Add the dry orzo to the pan, stirring for about 1 minute to toast it.
- Pour in the warm chicken broth and bring to a lively simmer, scraping up any browned bits.
- Cook the orzo for 7–8 minutes, stirring occasionally until nearly tender.
- Stir in the broccoli florets and milk. Return the chicken to the pan. Simmer for an additional 2–3 minutes until the broccoli is just tender.
- Turn off the heat and stir in grated Parmesan until smooth, then add mozzarella and fold gently until it melts.
- Add lemon juice, taste and adjust seasoning with salt and pepper as needed.
- Garnish with chopped fresh parsley and a sprinkle of red pepper flakes. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the dish for up to 1 month and reheat by adding a splash of milk or broth.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!