Creamy Broccoli Cheddar Orzo with Chicken for Cozy Nights

This nourishing Broccoli Cheddar Orzo with Chicken is a quick and healthy one-pot meal, packed with flavor and over 55g of protein per serving.

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Prep Time 10

Cook Time 27

Total Time 37

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with avocado oil or melted butter if preferred.
1 pound Boneless, Skinless Chicken Breasts Can be swapped with shredded or leftover chicken for faster prep.
0.5 medium Yellow Onion Chopped.
3 cloves Minced Garlic

For the Veggies

1 cup Fresh Broccoli Spears Cut into 1-inch pieces or buy pre-cut for convenience.
1 cup Grated Carrots Using pre-grated for ease.

For the Main Dish

4 cups Low Sodium Chicken Broth Any broth (beef or vegetable) works too.
1.25 cups Dry Orzo

For Seasoning

to taste Garlic Powder Adjust according to preference.
to taste Onion Powder Enhances taste profile.
to taste Dried Parsley
to taste Black Pepper
to taste Dried Thyme
to taste Red Pepper Flakes For flavor and a little kick.

For Creaminess

1 cup Milk Whole, skim, or dairy-free varieties can be chosen.
1 cup Freshly Grated Cheddar Cheese Substitutions are not recommended.
0.5 cup Grated Parmesan Cheese Best not to substitute.

Equipment

large high-sided pan

Method

Instructions

In a large high-sided pan, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of boneless, skinless chicken breasts and cook for about 10 minutes until browned and cooked through. Remove and set aside.
In the same pan, sauté half a chopped yellow onion and 3 minced garlic cloves for about 3 minutes until translucent and fragrant.
Add 1 inch of fresh broccoli spears and 1 cup of grated carrots. Stir in 1¼ cups of dry orzo and 4 cups of low sodium chicken broth along with your choice of seasonings. Mix well.
Cover the pan and let the mixture simmer for 6 minutes. Then stir occasionally and continue simmering uncovered for an additional 2 minutes until the orzo is tender.
Lower the heat, then stir in 1 cup of milk, 1 cup of grated cheddar cheese, and ½ cup of grated Parmesan cheese, allowing the cheese to melt and create a creamy texture.
Return the cooked chicken to the pan, cut into bite-sized pieces, and stir to combine, adjusting seasoning as necessary.
Serve immediately with a side salad or warm crusty bread.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 55gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 50mgCalcium: 400mgIron: 2mg

Notes

For even quicker prep, you can use pre-cooked shredded chicken. Store leftovers in an airtight container for up to 4 days. Avoid freezing after cooking as the orzo may become mushy.

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