Ingredients
Scale
- Orzo pasta 1 pound
- Chicken breasts 2, boneless and skinless
- Broccoli florets 4 cups
- Cheddar cheese 2 cups, shredded
- Milk 1 cup
- Chicken broth 2 cups
- Butter 2 tablespoons
- Garlic powder 1 teaspoon
Instructions
- Step 1: Cook orzo according to package directions. Drain and set aside.
- Step 2: While orzo is cooking, cut chicken breasts into bite-sized pieces. Melt butter in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Season with salt, pepper, and garlic powder.
- Step 3: Add broccoli florets to the skillet with the chicken. Cook until broccoli is tender-crisp, about 5-7 minutes.
- Step 4: Pour in chicken broth and milk. Bring to a simmer, then reduce heat to low.
- Step 5: Stir in the cooked orzo and cheddar cheese. Mix until the cheese is melted and everything is well combined.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to keep it creamy.
- This cheesy orzo is delicious on its own, but also pairs wonderfully with a side of crusty bread for dipping.
- Don't overcook the broccoli; tender-crisp florets provide the best texture and flavor in this dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American