Broccoli Cheddar Chicken Orzo
A simple, creamy one-pan meal made with real cheddar cheese, fresh broccoli, and leftover chicken.
Servings: 6 Servings
Calories: 475kcal
Ingredients
- 2 tablespoons Olive Oil or butter
- 1 Small Onion finely diced
- 3 Cloves Garlic minced
- 1 teaspoon Kosher Salt or ½ teaspoon table salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Dried Thyme
- 1 cup Orzo Pasta uncooked
- 2½ cups Chicken Broth
- 3 cups Fresh Broccoli Florets chopped small
- 3 cups Cooked Leftover Chicken shredded or diced
- 1 cup Whole Milk or half-and-half
- 2 cups Sharp Cheddar Cheese freshly shredded
- ¼ cup Parmesan Cheese freshly grated - optional
- 1 teaspoon Dijon Mustard optional
- Fresh parsley or cracked black pepper for serving
Instructions
- Heat Olive Oil or Butter in a large deep skillet or Dutch oven over medium heat. Add onion and cook 3–4 minutes until softened.
- Stir in garlic and cook 30 seconds.
- Stir in salt, pepper, smoked paprika, and thyme.
- Add the dry orzo and cook 1–2 minutes until lightly toasted.
- Pour in chicken broth and bring to a gentle boil. Reduce heat to medium-low, cover loosely, and simmer about 8 minutes, stirring occasionally.
- Stir in broccoli and continue cooking another 3–4 minutes until the orzo is tender and broccoli is bright green.
- Lower heat. Stir in leftover chicken, milk, Dijon mustard, cheddar cheese, and parmesan until warmed through and creamy.
Notes
Store leftovers in a covered container in the refrigerator for 3 to 4 days.
Reheat in the microwave in short intervals, or on the stove top over medium low heat.
Nutrition
Calories: 475kcal | Carbohydrates: 27g | Protein: 35g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 100mg | Sodium: 1159mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 42mg | Calcium: 413mg | Iron: 2mg