Chicken and Orzo
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 people
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Calories
596 kcal
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Course
Main Course
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Cuisine
American
Chicken and Orzo
Description
The Chicken and Orzo recipe features strips of chicken breast seasoned and seared until golden, paired with broccoli florets and orzo pasta. The creamy sauce is made by blending chicken broth, half and half, and a variety of spices including mustard powder and hot sauce for subtle depth. White wine is deglazed in the pan before making a roux with butter and flour, creating a thickened base for the cheese. Sharp cheddar and Parmesan cheeses enrich the sauce, offering a rich, cheesy flavor.
The texture marries tender chicken, al dente orzo, and soft broccoli in a creamy, cheesy sauce that clings to the pasta well. Cooking the orzo separately in salted boiling water ensures the ideal pasta texture before it’s combined into the sauce. The recipe’s layered seasoning with garlic powder, onion powder, paprika, and Italian herbs brings complementary flavors without overpowering.
Serve this dish warm as a satisfying main course. The orzo’s saucy finish and tender chicken make it suitable for casual dinners. The inclusion of broccoli adds a vegetable component, rounding out the plate. The recipe suggests using a wide skillet to aid sauce reduction and recommends using freshly shredded cheese for better melting and flavor.
Practical tips include careful tenderizing and seasoning of the chicken for best texture and flavor. The recipe allows flexibility in orzo quantity to control sauce absorption. It can be stored in an airtight container refrigerated up to three days or frozen for three months, with leftovers reheating well.
Ingredients
Sauce
- 1 ½ cups chicken broth
- 1 cup half and half
- chicken bouillon cube half
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ¼ teaspoon paprika
Chicken, Orzo, Cheese, etc.
- 1-2 tablespoons olive oil
- 1 lb. chicken breast boneless, skinless
- salt
- black pepper
- 1 ½ teaspoons Italian seasoning
- 3 cups broccoli florets
- ⅓ cup white wine see notes, dry
- 3 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- ¾ lb. orzo
- 1 ½ cups cheddar cheese
- 3 tablespoons Parmesan Cheese
Instructions
- Note: You may choose to make 1 lb. of orzo for this recipe, but I only use ¾ lb. as the orzo absorbs a lot of sauce once it’s added to it. The pictures shown here are what ¾ lb. ends up looking like.
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Cover the chicken with saran wrap and use a meat mallet to tenderize each side. Cut it into strips and pat it dry. Season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
- As you continue with the following steps, bring a large pot of water to a boil for the orzo. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)
- Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, 3 to 4 minutes.
- Add the butter and garlic and cook for 1 minute. Add the flour and stir continuously for 2 minutes.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Reduce heat to medium-low and cover partially while you boil the orzo.
- Cook the orzo 1 minute less then what's noted on the package instructions. Add the broccoli to the boiling pasta water during the last 3 minutes. Drain once cooked.
- Gradually sprinkle in the cheddar and Parmesan cheese into the sauce until combined.
- Add the broccoli and the cooked orzo. (It will seem like a LOT of sauce, fear not!) Stir to combine and heat through for 1-2 minutes. The orzo will continue to absorb more and more sauce. Slide a silicone spatula along the bottom of the skillet to lift any that may settle at the bottom.
- Continue to cook until the sauce is reduced and the orzo is cooked through. Add the chicken and cover to heat through, then serve!
Notes
- Use freshly shredded cheese for a smoother, better-tasting sauce over pre-shredded cheese.
- Choose dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc, or substitute chicken broth if preferred.
- Frozen broccoli can be used in place of fresh; reduce boiling time to 2½ minutes since it will cook further in the sauce.
- A wide 12-inch skillet is ideal to help the sauce reduce and thicken properly during cooking.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months. The dish reheats well after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 53g | 18% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 641mg | 27% |
| Potassium | 675mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 981IU | 20% |
| Vitamin C | 43mg | 48% |
| Calcium | 320mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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