Ingredients
For the Chicken:
1 lb (450g) boneless, skinless chicken breasts or thighs, sliced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp garlic powder
Salt & pepper to taste
For the Orzo Skillet:
1 tbsp olive oil
3 cloves garlic, minced
1 cup (about 200g) orzo pasta
2 ½ cups low-sodium chicken broth
1 cup milk or half-and-half
1 cup freshly grated Parmesan cheese
2 cups small broccoli florets (fresh or frozen, steamed)
Salt and pepper to taste
Optional: Fresh lemon zest and juice for brightness
Instructions
1. Prepare the Chicken
In a bowl, toss chicken with olive oil, oregano, paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes on each side until golden and cooked through. Remove and set aside.
2. Cook the Orzo
In the same skillet, add another tablespoon of oil . Add garlic and sauté for 30 seconds until fragrant.
Stir in the orzo and toast for 1–2 minutes.
Pour in the chicken broth and bring to a simmer. Cook uncovered for about 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
3. Make It Creamy
Lower the heat. Stir in milk and Parmesan cheese until creamy.
Add the steamed broccoli and gently stir to combine.
Return the chicken to the skillet. Let everything heat together for 2–3 minutes.
4. Finish and Serve
Adjust salt and pepper to taste.
Optional: Sprinkle with lemon zest and a squeeze of fresh lemon juice.
Serve hot and garnish with fresh herbs (like parsley or basil) if desired.
Tips for Perfect Results
Use a Large Skillet: A deep, wide skillet allows the orzo to cook evenly and gives room for all ingredients to meld together.
Toast the Orzo: Lightly toasting orzo before adding liquid enhances its nutty flavor and prevents it from turning mushy.
Don’t Overcook the Broccoli: Steam or blanch it just until bright green and slightly crisp to keep its nutrients and texture.
Let It Rest: After everything is mixed, let the dish rest for 5 minutes off heat to allow the sauce to thicken.
Stir Frequently: Orzo tends to stick to the bottom—frequent stirring helps it cook evenly and stay creamy.
enjoy
