Mediterranean Creamy Chicken Orzo (Print Version)
Creamy orzo, herbs, juicy chicken and crisp broccoli join in a comforting Mediterranean skillet, ready in 30 minutes.
# Ingredients:
→ For the Chicken
01 -
450g boneless, skinless chicken breasts or thighs, sliced
02 -
1 tablespoon olive oil
03 -
1 teaspoon dried oregano
04 -
0.5 teaspoon paprika
05 -
0.5 teaspoon garlic powder
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ For the Orzo Skillet
08 -
1 tablespoon olive oil
09 -
3 garlic cloves, minced
10 -
200g orzo pasta
11 -
600ml low-sodium chicken broth
12 -
240ml milk or half-and-half
13 -
100g freshly grated Parmesan cheese
14 -
2 cups small broccoli florets, steamed
15 -
Salt, to taste
16 -
Freshly ground black pepper, to taste
17 -
Fresh lemon zest, optional
18 -
Fresh lemon juice, optional
# Instructions:
01 -
In a mixing bowl, combine the sliced chicken with olive oil, dried oregano, paprika, garlic powder, salt, and black pepper. Toss well to evenly coat. Heat a large nonstick skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes on each side until golden and thoroughly cooked. Transfer to a plate and keep warm.
02 -
In the same skillet, heat the remaining tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the orzo and toast for 1 to 2 minutes, stirring occasionally.
03 -
Pour in the chicken broth and bring to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
04 -
Reduce the heat to low. Stir in the milk and freshly grated Parmesan until the mixture becomes creamy. Fold in the steamed broccoli florets and combine gently.
05 -
Nestle the cooked chicken back into the skillet and allow everything to heat through for 2 to 3 minutes. Adjust seasoning with additional salt and pepper as needed. For brightness, sprinkle with fresh lemon zest and a squeeze of lemon juice if desired. Serve hot, garnished with fresh herbs such as parsley or basil.
# Notes:
01 -
For a lighter sauce, use low-fat milk instead of half-and-half. Fresh lemon adds brightness and balances the creamy sauce.