Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp salted butter, divided
- 1–2 tsp garlic powder
- 1–2 tsp onion powder
- 1–2 tsp salt
- 1–2 tsp pepper
- 1–2 tsp smoked paprika
- 2 carrots, peeled and diced
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 1 cup orzo pasta
- 1 heaping tbsp chicken bouillon + 2 1/2 cups water (or 2 cups chicken broth)
- 2 cups broccoli florets, chopped
- 1/2 cup heavy cream
- 2 cups freshly grated cheddar cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
- Season chicken with olive oil and spices. Cook in a large skillet over medium heat until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté carrots and onions until softened. Add minced garlic and cook until fragrant.
- Add orzo and toast briefly. Stir in chicken broth mixture and broccoli.
- Simmer until orzo is tender and liquid is mostly absorbed.
- Stir in heavy cream, cheddar cheese, and parmesan cheese until melted and creamy.
- Return chicken to the pan and mix thoroughly before serving.
Notes
- Use freshly grated cheese for the smoothest sauce texture.
- Add a splash of extra broth if the orzo thickens too much before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American