Ingredients
Equipment
Method
Brown the chicken
- Season the bite-sized chicken with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and cook the chicken 5-6 minutes, stirring once or twice, until golden and cooked through; remove to a plate.
Toast and simmer the orzo
- In the same pan, cook the minced garlic for 30 seconds until fragrant. Add the orzo and toast for 1 minute, then pour in the chicken broth and heavy cream and bring to a simmer.
Cook until creamy and add broccoli
- Simmer the orzo uncovered for 8-10 minutes, stirring often, until tender. Add the broccoli florets in the last 4 minutes of cooking until bright green and just tender.
Finish with cheese and serve
- Stir in the shredded sharp cheddar cheese and grated Parmesan until melted and the orzo is creamy.
- Return the cooked chicken to the pan and stir to combine; taste and adjust seasoning with more salt and pepper if needed.
- Garnish with fresh parsley and serve hot.
Notes
Pro tip: Stir the orzo often during the uncovered simmer so the starch turns the broth-and-cream mixture into a thick, glossy sauce instead of sticking. Store covered in the fridge up to 3 days; reheat gently with a splash of chicken broth or cream to loosen the sauce. Freezing isn’t recommended because the cream sauce can break when thawed. For a lighter option, swap half the heavy cream for evaporated milk (still cook the same way) to keep it creamy with less fat.