Description

This one-skillet wonder combines the hearty flavors of chicken and orzo with a rich, creamy sauce, accented by the vibrant taste of fresh vegetables and spices. Perfect for a weeknight dinner or a cozy meal, this recipe offers a balanced blend of protein, carbs, and vegetables.

Ingredients

1-2 tablespoons olive oil

1 lb. boneless skinless chicken breast, cut into strips

Salt and pepper, to taste

1 ½ teaspoons Italian seasoning

3 cups broccoli florets

⅓ cup dry white wine (e.g., Pinot Grigio, Chardonnay, Sauvignon Blanc)

3 cloves garlic, minced

3 tablespoons butter

3 tablespoons flour

1 ½ cups chicken broth

1 cup half and half

1 teaspoon hot sauce

1 teaspoon mustard powder

½ teaspoon each: onion powder, garlic powder, parsley

¼ teaspoon paprika

¾ lb. orzo pasta

1 ½ cups cheddar cheese, shredded

3 tablespoons Parmesan cheese, grated

Instructions

Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and Italian seasoning. Sear until golden and cooked through, about 3-4 minutes per side. Remove and set aside.

Deglaze and Make Roux: Pour wine into the skillet, scraping up any browned bits. Reduce by half, then add butter and garlic, cooking until fragrant. Sprinkle in flour and stir to create a roux.

Create Sauce: Gradually add chicken broth and half and half, stirring continuously. Stir in hot sauce, mustard powder, onion powder, garlic powder, parsley, and paprika. Bring to a simmer until sauce begins to thicken.

Cook Orzo and Broccoli: In a separate pot, cook orzo according to package instructions, adding broccoli in the last 3 minutes of cooking. Drain and set aside.

Combine and Finish: Add orzo and broccoli to the sauce, along with cheddar and Parmesan cheeses. Stir until cheese is melted and sauce is creamy. Return chicken to the skillet, cover, and simmer until everything is heated through.

Serve: Check seasoning and adjust with salt and pepper if necessary. Serve hot, garnished with extra Parmesan or parsley if desired.

Notes

Skill Level: Easy to intermediate. This recipe is straightforward but requires attention to cooking times, especially when toasting orzo and searing chicken to achieve the perfect texture and flavor.
Preparation Time: Approximately 15 minutes to prepare the ingredients and season the chicken.
Cooking Time: About 30 minutes on the stove top. Keep an eye on the skillet to prevent the orzo from sticking and ensure the chicken cooks evenly.
Servings: Serves 4 comfortably. Can be doubled for larger gatherings or to ensure leftovers, which reheat well.
Equipment Needed: A large skillet (preferably cast iron for even heat distribution), a chef’s knife, a cutting board, and measuring cups/spoons.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat, adding a little broth or water to refresh the sauce.
Variations: Feel free to swap out the chicken for turkey or pork, or use a plant-based protein for a vegetarian version. The vegetables can also be varied according to seasonal availability or personal preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 601 kcal