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5.0 from 42 votes

Chicken and Orzo

This Chicken and Orzo recipe is a complete dinner in a single skillet, with savory orzo smothered in a creamy cheese sauce with juicy chicken and delicious bites of broccoli.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 people
Calories: 596 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. Add the butter and garlic and cook for 1 minute. Add the flour and stir continuously for 2 minutes.
  8. 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.
  9. 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.
  10. Gradually sprinkle in the cheddar and Parmesan cheese into the sauce until combined.
  11. 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.
  12. 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

  • Pro Tips:
  • Storage:
  • Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
  • Mustard powder and Hot Sauce are used as secret flavor enhancers in this recipe that you can't taste outright. I use Frank's Hot Sauce.
  • Cheese: Shred the cheese from a block as it will melt and taste much better than packaged shredded cheese. This is super important in this recipe for a smooth cheese sauce. I use Cracker Barrel Sharp Yellow and Belgioioso Parmesan.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don't cook with wine.
  • Frozen broccoli may be used instead of fresh, it only needs to boil for 2 ½ minutes as it also cooks more in the sauce at the end.
  • Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well!

Nutrition Information

Calories 596kcal (30%) Carbohydrates 53g (18%) Protein 34g (68%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 109mg (36%) Sodium 641mg (27%) Potassium 675mg (19%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 981IU (20%) Vitamin C 43mg (48%) Calcium 320mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 596

% 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.