Ingredients
- Orzo pasta, 1 cup
- Chicken breasts, 2 (about 1 pound), cut into bite-sized pieces
- Broccoli florets, 2 cups
- Cheddar cheese, shredded, 1 1/2 cups
- Milk, 1 cup
- Chicken broth, 1 cup
- Garlic powder, 1 teaspoon
- Olive oil, 2 tablespoons
Instructions
- Step 1: Cook orzo according to package directions. Drain and set aside.
- Step 2: While orzo is cooking, heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Step 3: Add broccoli florets to the skillet with the chicken. Cook until the broccoli is tender-crisp, about 5 minutes.
- Step 4: Stir in chicken broth and milk. Bring to a simmer and then reduce heat.
- Step 5: Add the cooked orzo and 1 cup of cheddar cheese to the skillet. Stir until the cheese is melted and everything is well combined.
- Step 6: Sprinkle the remaining 1/2 cup of cheddar cheese over the top and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the orzo will absorb some sauce over time.
- For best reheating, add a splash of milk or chicken broth to the cheesy orzo before microwaving to restore its creamy consistency.
- This dish pairs perfectly with a side of crusty bread to soak up all that delicious cheesy sauce!
- Don't overcrowd the skillet when cooking the chicken; working in batches ensures even browning and prevents steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American