Ingredients
Scale
- 1 tablespoon cooking oil
- 1 pound chicken breast, cut into small chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1/2 onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 cups broccoli florets, cut into small pieces
- 1 cup orzo
- 3 cups chicken stock
- 1/2 cup parmesan cheese
- 1 cup cheddar cheese
- 1 tablespoon fresh lemon juice
- Fresh herbs (such as basil, oregano, or parsley), for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for about 3 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- In the same skillet, melt butter. Add onion and broccoli and cook for 5 to 7 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
- Add orzo and stir to coat in the buttery mixture. Pour in chicken stock and bring to a simmer. Cook uncovered for 10 to 11 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
- Stir in parmesan and cheddar cheese until melted and creamy. Return chicken and its juices to the pan and mix well.
- Remove from heat, stir in lemon juice, and adjust seasoning. Garnish with fresh herbs and extra parmesan before serving.
Notes
Use a heavy-bottomed skillet for even heat distribution. Adjust cheese and stock to maintain creaminess when reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Balanced
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg