Ingredients
Equipment
Method
Cook the chicken
- Season the chicken pieces with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes until golden and cooked through, then remove to a plate.
Toast orzo and simmer
- Add minced garlic to the same pan and cook for 30 seconds until fragrant. Stir in orzo and toast for 1 minute, then pour in chicken broth and heavy cream and bring the mixture to a simmer while stirring.
Cook orzo with broccoli
- Cook the orzo uncovered for 8-10 minutes, stirring often, until mostly tender. Add broccoli florets in the last 4 minutes of cooking so they turn bright green and just tender.
Finish with cheese and combine
- Stir in shredded sharp cheddar cheese and grated Parmesan until fully melted and the orzo looks creamy and glossy. Return the cooked chicken to the pan and stir to combine, then taste and adjust seasoning if needed.
Serve
- Garnish with fresh parsley and serve hot, with extra cheese melted on top if desired.
Notes
Pro tip: stir frequently once the broth simmers so the orzo releases starch and turns creamy without sticking. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the creamy texture can break after thawing. For a lighter option, use half-and-half instead of heavy cream (same cook steps) for a still-creamy cheddar sauce.