Ingredients
Sauce
- 1 ½ cups chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon EACH: onion powder, garlic powder, parsley
- ¼ teaspoon paprika
Chicken, Orzo, Cheese, etc.
- 1-2 tablespoons olive oil
- 1 lb. boneless skinless chicken breast
- Salt/Pepper
- 1 ½ teaspoons Italian seasoning
- 3 cups broccoli florets
- ⅓ cup dry white wine, see notes
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ¾ lb. orzo
- 1 ½ cups cheddar cheese
- 3 tablespoons Parmesan cheese
Instructions
- Prep the chicken: Start by tenderizing your chicken. I like to cover mine with saran wrap and give it a few good whacks with a meat mallet—this helps the chicken cook evenly. Then, season it well with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat up some olive oil in a large skillet over medium-high heat. Once it’s hot, add your chicken strips and let them sear for about 3-4 minutes on each side until golden brown and cooked through. Set the chicken aside.
- Deglaze the pan: Now, pour in your white wine. As it simmers, use a spatula to scrape up all the browned bits from the bottom of the pan—this is where a ton of flavor comes from. Let the wine reduce by half, about 3 minutes.
- Make the sauce: Add the butter and garlic to the pan and cook for a minute until fragrant. Stir in the flour and cook for another 2 minutes, stirring constantly. Gradually add in the sauce mixture you prepped earlier, stirring as you go. Bring it to a boil, then reduce to a simmer.
- Cook the orzo: While your sauce is simmering, cook the orzo in salted boiling water for 1 minute less than the package instructions. Don’t forget to toss in the broccoli during the last 3 minutes of cooking! Drain the orzo and broccoli when done.
- Bring it all together: Stir the cheddar and Parmesan cheese into your sauce, letting it melt and combine. Then add the cooked orzo and broccoli to the skillet. It might look like a lot of sauce at first, but trust me, the orzo will absorb it. Keep stirring until the sauce has thickened and the orzo is cooked through.
- Add the chicken: Finally, stir the chicken back into the skillet and cook everything together for another minute or two. Serve it hot and enjoy!
Notes
Serving and presentation tips
When it comes to serving this dish, I love to spoon it into shallow bowls and top it with a little extra Parmesan and a sprinkle of fresh parsley for color. It pairs beautifully with a simple green salad on the side or even some garlic bread if you’re feeling indulgent. You can also garnish it with lemon wedges for a little brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner