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Flavorful chicken and broccoli orzo is shown in a bowl, representing a quick and easy dinner recipe.

Chicken Broccoli Orzo: Dinner Perfection

This Chicken Broccoli Orzo recipe is a quick and easy weeknight meal that's ready in under 30 minutes. Tender chicken and vibrant broccoli are combined with creamy orzo pasta in a flavorful Parmesan sauce for a satisfying and family-friendly dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cups broccoli florets, fresh or frozen thawed
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Optional: Red pepper flakes
  • Optional: Lemon juice
  • Optional: Fresh parsley, chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Garlic press (optional)
  • Grater
  • spatula or wooden spoon

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
  3. Add the butter to the skillet and melt. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
  4. Add the broccoli florets and cook for 3-5 minutes, until slightly tender-crisp. If you're using frozen broccoli, make sure it's thawed and pat it dry before adding it to the skillet.
  5. Pour in the chicken broth and bring to a boil. Add the orzo pasta, reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the orzo is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
  6. Remove the skillet from the heat and stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.
  7. Return the cooked chicken to the skillet and stir to combine.
  8. Season with salt and pepper to taste. If desired, add a squeeze of lemon juice for brightness and a pinch of red pepper flakes for a little heat.
  9. Garnish with fresh parsley, if desired. Serve immediately.

Notes

For best results, use freshly grated Parmesan cheese. Don't overcook the orzo, as it will become mushy. To add a depth of flavor, deglaze the pan with a splash of dry white wine after cooking the chicken, before adding the garlic and broccoli. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, adding a splash of chicken broth or water if needed to loosen the sauce.