Cheesy One-Pot Chicken-Broccoli Orzo

 

Article

Active Time:50 mins

Total Time:50 mins

Servings:6

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon Italian seasoning, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 small yellow onion, chopped (about 1 cup)
• 1 tablespoon minced garlic (from 3 cloves)
• 6 cups fresh broccoli florets
• 3 cups reduced-sodium chicken broth
• 1¼ cups whole-wheat orzo (8 ounces)
• 1 (5.3-ounce) package garlic-and-herb spreadable cheese (such as Boursin)
• ½ cup grated Parmesan cheese
• ¾ cup shredded sharp Cheddar cheese, divided
• 2 tablespoons finely chopped fresh chives, divided

Directions

1. Combine chicken, ½ teaspoon Italian seasoning and ¼ teaspoon each salt and pepper in a medium bowl; toss until evenly coated. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown in spots and an instant-read thermometer inserted in the middle of a piece registers 165℉, about 12 minutes. Transfer to a bowl and cover to keep warm. Wipe the skillet clean.

   

   Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

2. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chopped onion; cook, stirring often, until softened and lightly browned, about 4 minutes. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add 6 cups broccoli; cook, stirring often, until bright green and beginning to soften, about 3 minutes. Stir in 3 cups broth and 1¼ cups orzo; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until the orzo is al dente, 10 to 12 minutes.

   

   Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

3. Reduce heat to low. Add 1 (5.3-ounce) package garlic-and-herb spreadable cheese, ½ cup Parmesan, ½ cup Cheddar and the remaining ½ teaspoon Italian seasoning and ¼ teaspoon each salt and pepper; cook, stirring, until the cheese is melted and creamy, about 1 minute. Remove from heat; fold in the chicken and 1 tablespoon chives. Sprinkle with the remaining ¼ cup Cheddar and 1 tablespoon chives.

4. 536	Calories
   17g	Fat
   53g	Carbs
   45g	Protein