How to Whip Up The Cozy Cook's Chicken and Orzo in 7 Simple Steps!
This delightful Chicken and Orzo recipe delivers a delicious and hearty meal perfect for any evening. Enjoy the melding flavors of tender chicken, creamy sauce, and perfectly cooked orzo all in one dish!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil for cooking
- 1.5 pounds chicken breasts boneless, skinless
- 1 teaspoon salt to taste
- 0.5 teaspoons black pepper to taste
- 2 teaspoons Italian seasoning
- 6 cups water for boiling
- 1 tablespoon Kosher salt for pasta water
- 1.5 cups broccoli florets fresh or frozen
- 0.75 pounds orzo pasta
- 0.33 cups dry white wine or chicken broth substitute
- 6 cloves garlic minced
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- 1 cube chicken bouillon
- 2 teaspoons hot sauce such as Frank's
- 2 teaspoons mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 0.5 teaspoon paprika
- 1.5 cups sharp cheddar cheese shredded from a block
- 6 tablespoons Parmesan cheese freshly grated recommended
Instructions
Preparation Steps
- Prepare the chicken by pounding it to an even thickness, slicing into strips, and seasoning with salt, pepper, and Italian seasoning.
- Sear the chicken in olive oil until golden brown and cooked through, then remove from skillet.
- Cook orzo in salted boiling water, adding broccoli in the last minutes before draining.
- Make a wine reduction in the skillet to deglaze, scraping up browned bits.
- Create a roux by sautéing butter and garlic, then adding flour and stirring.
- Gradually whisk chicken broth and half-and-half into the roux, adding seasonings and simmer until thickened.
- Melt cheeses into sauce, add back the chicken, orzo, and broccoli to combine.
Notes
Shred your cheese from a block for the best melting and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.