Description
A creamy, comforting one-pan dinner made with tender chicken, vibrant broccoli, and orzo simmered in savory broth, then finished with melted cheddar and mozzarella for a rich, satisfying meal the whole family will love.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 3 cups fresh broccoli florets, chopped
- 1 cup dry orzo pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat a large deep skillet over medium heat.
- Season the chicken pieces with salt and black pepper.
- Add olive oil to the skillet, then sauté the chopped onion for about 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the seasoned chicken and cook for 5 to 7 minutes until lightly golden and cooked through.
- Stir in the dry orzo and toast for 1 minute.
- Pour in the chicken broth and milk, then bring to a gentle simmer. Add the chopped broccoli.
- Cover and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Reduce heat to low and stir in the shredded cheddar and mozzarella until fully melted and creamy.
- Let rest for 5 minutes before serving, then serve warm.
Notes
- For best texture, use freshly shredded cheese so it melts smoothly.
- If the sauce becomes too thick, stir in a splash of warm milk or broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg