Chicken Broccoli Orzo

This chicken broccoli orzo makes for the perfect weeknight dinner on a busy weeknight. Ready in around 40 minutes, this one-pot orzo recipe is cheesy, flavorful, and so easy to make!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 565kcal

Author Carmy

Ingredients

2 tablespoon oil divided in half
1 pound boneless skinless chicken thighs
1 teaspoon garlic powder
½ teaspoon paprika
1½ teaspoon salt divided into 1 and ½ teaspoon
1 small onion diced
1 tablespoon minced garlic
2 to 3 crowns broccoli cut into florets
¼ teaspoon pepper
454 grams orzo (16oz)
4½ cups chicken broth
1½ cup cheddar cheese shredded

Instructions

Season the chicken thighs with garlic powder, paprika, and (½ teaspoon) salt.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs to the skillet, smooth side down. Sear for 5 minutes, then flip and cook for 6 to 7 more minutes, or until cooked through. Set aside to rest before you shred the chicken.
In the now empty skillet, add the rest of the olive oil and diced onions. Saute for 2 to 3 minutes, and add a splash of broth to deglaze the skillet. Saute for another minute.
Add the minced garlic and a teaspoon of salt to the skillet. Saute for a minute, and then add the broccoli. Saute for another minute before adding the orzo.
Add the chicken broth and simmer the mixture for 15 minutes, stirring constantly to prevent the mixture from sticking to the bottom of the skillet.
Add the shredded chicken and cheese to the skillet and stir until well combined. Serve immediately as is or garnished with basil and more cheese.

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Nutrition