Description
Savory chicken and orzo delights palates with Mediterranean charm, blending tender poultry and perfectly seasoned pasta. Hearty ingredients mingle in a comforting dish that promises satisfaction with each delectable bite.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) boneless skinless chicken breast, cut into strips
- 3/4 pound (340 grams) orzo pasta
- 1 1/2 cups cheddar cheese, shredded
- 3 tablespoons Parmesan cheese, grated
Seasonings and Spices:
- Salt and pepper, to taste
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley
- 1/4 teaspoon paprika
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
Liquid and Vegetable Ingredients:
- 1–2 tablespoons olive oil
- 3 cups broccoli florets
- 1/3 cup dry white wine (e.g., Pinot Grigio, Chardonnay, Sauvignon Blanc)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1 cup half and half
Instructions
- Warm a spacious skillet over medium-high temperature, coating the surface with olive oil for a golden chicken sear.
- Massage chicken strips with a blend of salt, pepper, and Italian seasoning, creating a flavorful exterior.
- Cook chicken pieces until they develop a rich, caramelized surface and reach complete internal doneness, approximately 3-4 minutes per side.
- Transfer cooked chicken to a holding plate, preserving its juicy texture.
- Deglaze the skillet with wine, using a wooden spatula to lift the concentrated flavor-packed browned remnants from the pan’s surface.
- Allow wine to reduce by half, concentrating its aromatic essence.
- Introduce butter and minced garlic, sautéing until their fragrance permeates the kitchen.
- Dust flour over the mixture, stirring to create a smooth, silky roux.
- Gradually incorporate chicken broth and half and half, whisking continuously to prevent lumps.
- Enhance the sauce with hot sauce, mustard powder, onion powder, garlic powder, fresh parsley, and paprika.
- Simmer the sauce until it reaches a luxurious, velvety consistency.
- In a separate pot, prepare orzo according to package guidelines, introducing broccoli during the final three cooking minutes.
- Drain the orzo and broccoli, ensuring minimal moisture remains.
- Fold orzo and broccoli into the creamy sauce, integrating cheddar and Parmesan cheeses.
- Stir until cheeses melt completely, creating a smooth, rich coating.
- Reintroduce chicken to the skillet, allowing everything to warm through.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Plate immediately, offering an optional garnish of extra Parmesan or fresh parsley for added visual appeal and flavor.
Notes
- Perfectly sear chicken by patting it dry before seasoning to ensure a golden-brown crust without steaming.
- Prevent orzo from becoming mushy by cooking it al dente and rinsing with cold water immediately after draining to stop the cooking process.
- Customize the dish for dietary needs by substituting dairy-free milk and vegan cheese alternatives for a lactose-free or plant-based version.
- Create a gluten-free option by using cornstarch instead of flour for thickening the sauce and choosing gluten-free orzo pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 545
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg