Creamy Chicken Orzo with Parmesan Finish (Print version)
A cozy one-pan chicken orzo with broccoli, garlic, cream, and a glossy Parmesan finish stirred in off the heat.
# Ingredients:
For the chicken
01 -
1 1/4 lb (565 g) boneless skinless chicken breasts, cut into bite-size pieces
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon Italian seasoning
05 -
1 tablespoon olive oil
For the orzo
06 -
2 tablespoons unsalted butter
07 -
1 small yellow onion, finely chopped
08 -
3 cloves garlic, minced
09 -
1 1/4 cups (250 g) dry orzo
10 -
2 3/4 cups (650 ml) low-sodium chicken broth, plus more as needed
11 -
2 cups (180 g) small broccoli florets, lightly steamed
12 -
1/2 cup (120 ml) heavy cream
13 -
3/4 cup (75 g) freshly grated Parmesan cheese
14 -
1 tablespoon lemon juice
15 -
2 tablespoons chopped fresh parsley
16 -
Red pepper flakes, optional
# Instructions:
01 -
Pat the chicken dry. Toss it with 3/4 teaspoon salt, black pepper, and Italian seasoning.
02 -
Heat olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, turning once, until golden. Transfer to a plate.
03 -
Lower the heat to medium. Add butter and onion to the same skillet. Cook for 3-4 minutes until softened, then stir in the garlic for 30 seconds.
04 -
Stir in the dry orzo and cook for 1 minute, scraping the bottom of the pan so the pasta is coated in the buttery base.
05 -
Add the chicken broth and remaining 1/4 teaspoon salt. Return the chicken and any juices to the pan. Simmer uncovered for 10-12 minutes, stirring often, until the orzo is tender and the chicken reaches 165°F.
06 -
Reduce the heat to low. Stir in the steamed broccoli and heavy cream. Cook for 1-2 minutes until hot and creamy.
07 -
Remove the skillet from the heat. Stir in the Parmesan, lemon juice, parsley, and red pepper flakes if using. Rest for 2 minutes, then loosen with a splash of warm broth if needed.
# Good to know:
01 -
Best served right after cooking while the orzo is glossy and loose.
02 -
Use freshly grated Parmesan for the smoothest sauce.
03 -
Leftovers keep refrigerated for up to 3 days.