Description
This Cheesy Chicken Broccoli Orzo recipe is about to become your new best friend. Imagine tender orzo pasta simmered in a rich, creamy broth, studded with flavorful chicken and bright broccoli florets, all enveloped in a sharp cheddar cheese sauce. It’s like the best version of mac and cheese met a sophisticated chicken and broccoli casserole, and it all happens effortlessly in one pot. Pure comfort, maximum flavor, minimal cleanup!
Ingredients
Units
Scale
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- 1/2 Medium Onion, chopped
- 2 cups Broccoli Florets, bite-size
- 3 Garlic Cloves, minced
- 1/2 teaspoon Italian Seasoning
- 1 cup Uncooked Orzo Pasta
- 2 cups Low-Sodium Chicken Broth
- 1 cup Heavy Whipping Cream
- 1 teaspoon Worcestershire Sauce
- 2 cups Cooked Chicken, shredded
- 2 cups Sharp Cheddar Cheese, shredded
- To taste Kosher Salt
- To taste Freshly Ground Black Pepper
Instructions
- Sauté Aromatics and Broccoli: Place a large pot or Dutch oven over medium-high heat. Add the olive oil and butter. Once melted, add the chopped onion and sauté for 3-4 minutes until softened. Add the bite-size broccoli florets and cook for another 2 minutes, stirring often.
- Toast Garlic, Seasoning, and Orzo: Stir in the minced garlic and Italian seasoning, cooking for about 30 seconds until fragrant. Add the uncooked orzo pasta and stir constantly for about 30 seconds.
- Simmer the Orzo: Pour in the chicken broth, heavy cream, and Worcestershire sauce. Stir and bring the mixture just to a boil. Immediately reduce the heat to a gentle but steady simmer. Cook uncovered for 10 minutes, stirring frequently and scraping the bottom, until the orzo is tender and has absorbed most of the liquid.
- Add Chicken and Cheese: Stir the shredded cooked chicken into the pot until heated through, about 1-2 minutes. Remove the pot completely from the heat. Add the shredded sharp cheddar cheese and stir continuously until the cheese is melted and the sauce is smooth.
- Rest, Season, and Serve: Season generously with salt and pepper to your taste. If the sauce seems thin, cover the pot and let it sit off the heat for 5 minutes; it will thicken significantly. Serve hot.
Notes
- Bite-Size Broccoli: Cutting the broccoli into small, bite-size florets ensures they cook through perfectly in the simmering sauce without becoming mushy.
- Toast the Orzo: Briefly toasting the dry orzo in the pot before adding liquids enhances its nutty flavor and can help prevent it from clumping together.
- Stir Often: Stirring frequently is crucial! Orzo can stick to the bottom of the pot easily, especially in a creamy sauce. Keep the heat low enough to prevent scorching.
- Add Cheese Off-Heat: Always add cheese off the heat! Adding cheese to a boiling sauce can cause it to become grainy or separate. Taking the pot off the burner ensures a perfectly smooth, velvety cheese sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, One-Pot Meal
- Method: Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6th of recipe)
- Calories: 530 kcal
- Sugar: 4 g
- Sodium: 810 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 137 mg
