One-Pot Chicken and Broccoli Orzo
This one-pot chicken and broccoli orzo is creamy, cheesy, and ready in 30 minutes. Perfect for a quick weeknight dinner.
Equipment
- Large Skillet Used for all cooking steps
Ingredients
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 1 cup orzo pasta uncooked
- 2 cups broccoli florets fresh or frozen
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- ½ cup milk or cream optional for extra creaminess
- ½ cup grated Parmesan cheese plus more for serving
- Italian seasoning, salt, and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook until browned on all sides. Remove and set aside.
- Add diced onion to the same skillet and cook until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in the orzo and chicken broth. Bring to a simmer, stirring occasionally to prevent sticking.
- Return chicken to the pan, reduce heat to medium-low, cover, and cook for 10 minutes.
- Add broccoli florets and milk or cream if using, cover again, and cook 3–5 more minutes until orzo is tender and broccoli is bright green.
- Stir in grated Parmesan cheese. Adjust seasoning and let rest for one minute before serving with extra cheese and parsley.
Notes
- Substitute half the broth with white wine for depth.
- Add a handful of spinach at the end for extra greens.
- Use gluten-free orzo to make this gluten-free friendly.
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