Cheesy Chicken Broccoli Orzo (Print Version)

A one-skillet dinner of tender orzo, broccoli and shredded chicken in a creamy cheddar sauce, ready in about 40 minutes.

# Ingredients:

→ For the chicken

01 - 1 lb (450 g) boneless, skinless chicken breasts, cut into 3/4-inch pieces
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ For the orzo and cheese sauce

06 - 1 tablespoon unsalted butter
07 - 1 small yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 1/2 cups (280 g) orzo pasta
10 - 3 cups (710 ml) low-sodium chicken broth
11 - 2 1/2 cups (225 g) small broccoli florets
12 - 1/2 teaspoon onion powder
13 - 1/4 teaspoon black pepper
14 - 1/2 cup (120 ml) heavy cream
15 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
16 - Salt, to taste

# Instructions:

01 - Pat the chicken dry and toss with salt, pepper and garlic powder. Heat the olive oil in a large, deep skillet over medium-high heat and sear the chicken for 5 to 7 minutes, stirring occasionally, until golden outside and cooked through to 165°F (74°C). Move to a plate.
02 - Lower the heat to medium and melt the butter in the same skillet. Add the onion and cook for 3 to 4 minutes until soft, then stir in the garlic for 30 seconds until fragrant.
03 - Add the orzo to the skillet and stir for 1 to 2 minutes in the butter and drippings until lightly golden and nutty-smelling.
04 - Pour in the chicken broth, onion powder and black pepper. Bring to a gentle simmer and cook uncovered for about 8 minutes, stirring occasionally. Add the broccoli florets and cook 3 to 4 more minutes, until the orzo is tender and most of the broth is absorbed.
05 - Remove the skillet from the heat. Stir in the heavy cream, then add the cheddar a handful at a time, stirring until melted and glossy. Keep the pan off direct heat so the sauce doesn't turn grainy.
06 - Return the seared chicken to the skillet and stir to coat. Warm through over low heat for 1 to 2 minutes, taste and adjust the salt, then serve right away.

# Notes:

01 - Use low-sodium chicken broth so the cheddar doesn't push the dish too salty.
02 - Best eaten right away while the sauce is at its silkiest; it thickens quickly as it cools.

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