Ingredients
Method
- Heat olive oil in a skillet. Cook chicken with salt, pepper, and paprika until golden and fully cooked.
- Add butter and garlic. Cook for one minute until fragrant.
- Add orzo, chicken broth, and milk. Stir well and bring to a simmer.
- Simmer and stir until orzo becomes soft and creamy.
- Add broccoli and cook covered until tender.
- Turn off heat and stir in cheddar cheese until melted and creamy.
Notes
- Cut the chicken into small, even pieces so it cooks quickly and evenly.
- Stir the orzo often while cooking to keep it from sticking to the bottom of the pan.
- If the orzo absorbs liquid too fast, add an extra splash of chicken broth or milk to keep the texture creamy.
- Freshly shredded cheese melts smoother than pre-shredded cheese and gives the sauce a creamier finish.
- Add the broccoli near the end of cooking so it stays bright green and tender instead of becoming mushy.
- Frozen broccoli can be used. There is no need to thaw first, but it may need an extra minute or two to cook.
- For extra flavor, add a small sprinkle of parmesan cheese before serving.
- Leftovers will thicken as they sit. Add a little milk or broth when reheating to bring back the creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe works well for meal prep because the flavors stay rich and comforting after reheating.
