Chicken And Orzo Recipe

There’s something magical about combining tender chicken with creamy orzo, and when you add in some fresh broccoli and a luscious sauce, you’ve got a weeknight dinner that’s comforting, flavorful, and super satisfying. This Chicken and Orzo recipe is one of those dishes that will quickly become a family favorite. It’s easy to throw together, comes out delicious every time, and feels a bit like an indulgence (thanks to that cheese sauce!). Plus, it’s a great way to sneak in veggies like broccoli without making it feel like “health food.” Let’s dive in!

this RECIPE

How I fell in love with this recipe 🥰

I first stumbled upon the magic of orzo when I was looking for something different to make for dinner, beyond the usual pasta or rice. If you’ve never cooked with orzo before, you’re in for a treat! It’s a type of short-cut pasta that looks like rice, but cooks up tender and creamy, making it perfect for absorbing all kinds of flavors. I remember making this dish for the first time on a cold, rainy evening when I just needed some serious comfort food. And let me tell you, the combination of the creamy sauce, juicy chicken, and the little bites of broccoli was exactly what I needed. Ever since then, this recipe has been on repeat in my kitchen, especially when I’m craving something that feels cozy but doesn’t take all night to make.

A bit of background: the beauty of orzo

Orzo, which means “barley” in Italian due to its similar shape, has been a pantry staple in Mediterranean kitchens for centuries. It’s traditionally used in soups, but you’ll often find it cooked up in casseroles, salads, or as a side dish. One thing I love about orzo is how it soaks up flavors, whether from a broth, sauce, or even just herbs and spices. It’s super versatile and plays well with pretty much anything you pair it with. In this recipe, orzo shines by absorbing the creamy sauce while still keeping its texture, making each bite both creamy and satisfying. The addition of broccoli not only adds a pop of color but also a nutritional boost that balances the richness of the dish.

Let’s talk ingredients: the stars of the show

• Chicken: We’re using boneless, skinless chicken breasts here, which are lean and cook up quickly. If you want a slightly richer flavor, chicken thighs would also work beautifully. I like to season the chicken with salt, pepper, and Italian seasoning to really boost its flavor.
• Orzo: The orzo is the backbone of this dish, giving it a comforting, almost risotto-like texture. If you’re out of orzo, you could substitute with another small pasta like ditalini or even couscous, though the texture will be slightly different.
• Broccoli: Fresh broccoli florets add color and nutrition to the dish, plus they hold up well in the creamy sauce. If broccoli isn’t your thing, you could easily swap in spinach, peas, or even asparagus for a seasonal twist.
• Cheddar and Parmesan: Cheddar gives the sauce its creamy, melty goodness, while Parmesan adds a sharp, nutty flavor. If you’re out of cheddar, mozzarella or a Colby-Jack blend can work in a pinch, though the flavor will be milder.
• Sauce Mix-ins: The sauce comes together with chicken broth, half and half, and a mix of seasonings like mustard powder, paprika, garlic, and onion powder. The combination creates a sauce that’s rich, but not overly heavy, with a slight kick from the hot sauce.

Essential kitchen tools (and what you can skip)

You don’t need a ton of fancy equipment for this recipe, but a few key tools will make your life easier.

• Large skillet: A good, deep skillet is essential for this recipe since everything will eventually come together in one pan. If you don’t have a deep skillet, a wide pot would work too.
• Pot for boiling orzo: You’ll want a pot big enough to cook the orzo and broccoli. A stockpot works well, but if you’re only cooking ¾ lb. of orzo, a medium saucepan should do the trick.
• Silicone spatula: I love using a silicone spatula for this dish because it’s gentle on nonstick pans and perfect for scraping up all those tasty browned bits from the chicken. You could use a wooden spoon in a pinch, but silicone really shines here.

Step-by-step: Cooking Chicken and Orzo like a pro

Let’s walk through the steps together, shall we?

1. Prep the sauce: First, whisk together your sauce ingredients—chicken broth, half and half, hot sauce, mustard powder, and spices—in a measuring cup. Trust me, getting this step done ahead of time makes things so much easier when it’s time to cook.
2. Tenderize the chicken: Cover your chicken with plastic wrap and give it a good whack with a meat mallet until it’s about an even thickness. This helps it cook more evenly and makes it nice and tender.
3. Cook the chicken: Heat up some olive oil in a skillet over medium-high heat. Season your chicken with salt, pepper, and Italian seasoning, then sear it on each side until golden and cooked through (about 3-4 minutes per side). Set the chicken aside but don’t wipe out the pan! All those brown bits left behind are flavor gold.
4. Make the sauce: In the same skillet, melt the butter and sauté the garlic for about a minute. Add the flour and stir to create a roux. Slowly whisk in your sauce mixture, letting it come to a simmer and thicken. (Pro tip: Add the sauce in small splashes, stirring continuously. This prevents lumps!)
5. Boil the orzo and broccoli: While your sauce is simmering, cook the orzo in salted water, adding the broccoli florets in the last three minutes. Drain when done, but don’t worry if it looks like a lot of orzo—it will absorb all that lovely sauce.
6. Combine it all: Gradually stir the cheddar and Parmesan into your sauce until it’s smooth and melted. Then, fold in the orzo and broccoli, letting everything mingle and absorb the sauce. Finally, add your chicken back in and let it heat through for a couple of minutes before serving.

Variations to try (because we all like to mix it up!)

This recipe is super adaptable, so feel free to get creative with it!

• Gluten-free version: Swap out the orzo for a gluten-free pasta like rice-shaped gluten-free pasta, and use gluten-free flour in the sauce.
• Low-carb option: You could swap the orzo for cauliflower rice to make a lower-carb version of this dish. It’ll be a bit lighter, but still delicious.
• Vegetarian twist: Skip the chicken and double up on the broccoli (or add mushrooms, spinach, or your favorite veggies) for a vegetarian version. You could also add some white beans or chickpeas for extra protein.
• Seasonal variations: In the spring, you might swap the broccoli for asparagus and peas. In the fall, roasted butternut squash could add a sweet, nutty flavor.

Serving and presentation tips (because we eat with our eyes, too)

To serve, I like to pile the orzo and chicken onto a big platter and sprinkle a little extra Parmesan on top. A handful of fresh parsley or basil also makes a nice garnish. If you’re feeling fancy, you could even drizzle a little olive oil over the top before serving for a shiny, restaurant-style finish.

For a complete meal, serve this dish with a simple green salad or some crusty bread to soak up any extra sauce (because trust me, you won’t want to waste a drop!).

beverage pairings 🥤

Since this dish is rich and creamy, I like to pair it with something that’s light and refreshing. A sparkling water with a twist of lemon is always a good choice, or you could serve it with an iced herbal tea like chamomile or mint. If you’re looking for something a little more fun, try a non-alcoholic ginger ale or a sparkling apple cider—both will cut through the richness of the cheese sauce nicely.

Storage and reheating tips

If you have leftovers (and lucky you if you do!), this dish stores really well in the fridge for up to 3 days. Just make sure to store it in an airtight container. When reheating, add a splash of chicken broth or milk to loosen up the sauce, as the orzo will continue to absorb the liquid. Gently reheat on the stovetop or in the microwave, stirring occasionally to make sure it heats through evenly.

Scaling the recipe for a crowd

This recipe makes about 4-6 servings, but if you’re feeding a larger group, you can easily double it. Just be sure to use a bigger skillet for the sauce, and keep in mind that you may need to adjust the seasoning slightly when scaling up. If you’re cooking for fewer people, the recipe also halves beautifully.

Common questions about Chicken and Orzo

Can I use frozen broccoli?
Yes, frozen broccoli works well in this recipe. Just add it to the boiling water a minute earlier than you would fresh broccoli.

What can I substitute for orzo?
You can substitute another small pasta like ditalini, or even rice if you prefer. Just adjust the cooking time as needed.

Can I make this ahead of time?
Absolutely! You can make the entire dish ahead of time and reheat it when ready to serve. Just remember to add a little extra liquid when reheating, as the orzo will thicken up in the fridge.

Is there a dairy-free option?
For a dairy-free version, you can use a plant-based cream or coconut milk for the half-and-half, and dairy-free cheese substitutes for the cheddar and Parmesan.

Can I add more veggies?
Of course! Feel free to toss in any veggies you like—spinach, peas, mushrooms, or bell peppers would all be great additions.

Now that you’ve got all the tips, tricks, and variations, it’s time to get cooking! Trust me, this Chicken and Orzo recipe is going to become a go-to comfort meal in your home, just like it has in mine. Enjoy, and don’t be afraid to make it your own! 😊

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