Mediterranean Creamy Chicken with Broccoli and Orzo Skillet (Print version)

A creamy one-skillet chicken, broccoli, and orzo dinner with garlic, oregano, Parmesan, and lemon.

# Ingredients:

For the chicken

01 - 1 lb (450 g) boneless skinless chicken breasts or thighs, sliced into bite-size strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon sweet paprika
05 - 1/2 teaspoon garlic powder
06 - 3/4 teaspoon kosher salt
07 - 1/4 teaspoon black pepper

For the orzo skillet

08 - 1 tablespoon olive oil
09 - 3 garlic cloves, minced
10 - 1 cup (200 g) dry orzo pasta
11 - 2 1/2 cups (600 ml) low-sodium chicken broth, plus more as needed
12 - 1 cup (240 ml) whole milk or half-and-half
13 - 1 cup (100 g) freshly grated Parmesan cheese
14 - 2 cups (180 g) small broccoli florets
15 - 1 teaspoon finely grated lemon zest
16 - 1 tablespoon fresh lemon juice
17 - 2 tablespoons chopped fresh parsley or basil
18 - Salt and black pepper, to taste

# Instructions:

01 - Toss the sliced chicken with 1 tablespoon olive oil, oregano, paprika, garlic powder, salt, and pepper until evenly coated.
02 - Heat a large 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side until golden and cooked to 165°F. Transfer to a plate.
03 - Reduce heat to medium. Add the remaining tablespoon of olive oil and the minced garlic. Cook for 30 seconds, then stir in the orzo and toast for 1-2 minutes.
04 - Pour in the chicken broth and scrape up the browned bits from the skillet. Simmer uncovered for 8-10 minutes, stirring often, until the orzo is almost tender and most of the broth is absorbed.
05 - Lower the heat. Stir in the milk or half-and-half and Parmesan until smooth. Fold in the broccoli, cover for 2-3 minutes, then stir until the broccoli is crisp-tender.
06 - Return the chicken and any juices to the pan. Warm for 2-3 minutes, then stir in lemon zest, lemon juice, and parsley. Adjust salt and pepper before serving.

# Good to know:

01 - Add extra broth if the orzo tightens before it is fully tender.
02 - Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
03 - Best served hot, while the sauce is loose and glossy.

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