Ingredients
Scale
- 1 Tablespoon Oil
- 1 lb Chicken Breast (cut into bite-size pieces)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Tablespoons Butter
- 1/2 Onion (finely diced)
- 4 Garlic Cloves (minced)
- 1 1/2 cups Broccoli (cut into small pieces)
- 1 cup Orzo Pasta
- 3 cups Chicken Broth
- 1 1/2 cups Cheese (1/2 cup of parmesan, 1 cup of cheddar)
- 1 Tablespoon Fresh Lemon Juice
- Fresh Herbs (basil, oregano, or parsley)
Instructions
- Heat oil in a large skillet over medium-high heat. Cook chicken breast, cut into bite-size pieces, for about 3 minutes per side. Sprinkle with salt and pepper. Once the chicken is no longer pink, remove it from the skillet and place the chicken plus the juices on a plate. Cover.
- Add the butter, onion, and broccoli to the skillet and cook until softened about 5-7 minutes. Add the garlic and cook for 1 minute longer.
- Add the orzo pasta and toss to coat. Stir in the chicken broth. Bring to a simmer and cook until the orzo is tender, about 10-11 minutes. The orzo should soak up the chicken broth.
- Stir in 1/2 cup of parmesan cheese and 1 cup of cheddar cheese and stir to melt. Add in cooked chicken and stir to coat.
- Remove from heat and squeeze fresh lemon juice into the skillet and stir. Taste for seasonings and add more salt and pepper as needed.
- Top with fresh herbs, if desired, and freshly grated parmesan or Parmigiano Reggiano cheese.
Notes
I suggest using a strong cheese like parmesan for its robust and nutty flavor which is so perfect with this chicken and orzo skillet.
I prefer to use two types of cheese in this cheesy chicken and orzo and the other cheese of choice would be medium cheddar or Colby jack cheese. You can use any type of cheddar cheese or cheddar combination
- Prep Time: 10minutes
- Cook Time: 20minutes
Nutrition
- Serving Size: 5
- Calories: 368kcal
- Sugar: 3g
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 63mg