Ingredients
Equipment
Method
Cook chicken
- Season the bite-sized chicken pieces with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes until golden and cooked through, then remove.
Cook orzo and sauce
- In the same pan, cook the minced garlic over medium-high heat for 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring so it lightly browns.
- Pour in the chicken broth and heavy cream, then bring the mixture to a simmer. This should look gently bubbling around the edges.
Add broccoli and finish creamy
- Cook the orzo uncovered for 8-10 minutes, stirring often, until tender and the liquid looks thickened. Keep the heat at a steady simmer.
- Add the broccoli florets in the last 4 minutes of cooking so they turn bright green and become just tender. Stir to distribute the florets evenly.
- Stir in the shredded sharp cheddar and grated Parmesan until melted and the orzo looks creamy. The sauce should become smooth with a glossy sheen.
Combine and serve
- 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 immediately. Let it rest briefly only if needed to thicken slightly before plating.
Notes
Pro tip: keep the heat at a steady simmer while the orzo cooks uncovered so it thickens into a creamy sauce instead of staying soupy. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat with a splash of broth or milk to loosen the sauce. Freezing is not recommended because the cream sauce can break and the texture of the orzo may soften further. For a lighter option, use half-and-half instead of heavy cream (add cheddar and Parmesan off-heat to reduce graininess).