Can I make this recipe in advance?

Absolutely! Chicken and Orzo is a great make-ahead dinner. Prepare as directed, cool, and store in the fridge. When ready to serve, reheat gently and add a little extra liquid if needed to bring the sauce back to life.

What if I don’t want to use wine?

No problem! Simply substitute the wine with extra chicken broth. You’ll still get plenty of depth and flavor.

Can I use a different pasta shape?

Yes, small shapes like ditalini or small shells work well if you’re out of orzo. Adjust cooking times since different pastas may cook faster or slower.

Is there a way to make this gluten-free?

Definitely! Choose a gluten-free orzo (or other GF pasta) and use a gluten-free flour blend for the roux. Everything else in this dish is naturally gluten-free.

Chicken and Orzo Recipe

Description

This Chicken and Orzo recipe features tender, seasoned chicken breast, perfectly cooked orzo pasta, and crisp-tender broccoli in a luscious, creamy cheese sauce. With layers of flavor from garlic, Parmesan, cheddar, and a splash of white wine, this dish comes together in under an hour for a comforting, restaurant-quality main course that’s perfect for family dinners.

Ingredients

Units Scale

Sauce

1 1/2 cups chicken broth
1 cup half and half
1/2 chicken bouillon cube
1 teaspoon hot sauce
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1/4 teaspoon paprika

Chicken, Orzo, Cheese, etc.

1–2 tablespoons olive oil
1 lb. boneless skinless chicken breast
Salt & pepper, to taste
1 1/2 teaspoons Italian seasoning
3 cups broccoli florets
1/3 cup dry white wine
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
3/4 lb. orzo
1 1/2 cups cheddar cheese, shredded
3 tablespoons Parmesan cheese, shredded

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Instructions

Prepare the Sauce: In a large measuring cup with a spout, combine the chicken broth, half and half, chicken bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, and paprika. Mix well and set aside. Measure out all remaining ingredients before starting the cooking process.
Prepare the Chicken: Cover the chicken breasts with plastic wrap and use a meat mallet to tenderize each side. Cut into strips, pat them dry, and season them with salt, pepper, and Italian seasoning.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sear until golden and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
Start the Pasta: As you continue with the next steps, bring a large pot of water to a boil for the orzo. Once boiling, stir in about ½ tablespoon of Kosher salt.
Deglaze the Skillet: Add the dry white wine to the same skillet you used for the chicken. Set the heat to medium and use a silicone spatula to scrape up the browned bits from the bottom and sides, which adds flavor to the sauce. Simmer until the wine is reduced by half, about 3-4 minutes.
Make the Roux: Add the butter and minced garlic to the skillet and cook for 1 minute, stirring frequently. Sprinkle in the flour and stir constantly for 2 minutes to cook the flour out.
Incorporate Sauce: Carefully pour the prepared sauce mixture into the pan in small splashes, stirring constantly to prevent lumps. Increase the heat to bring it to a boil, then immediately reduce to a simmer. Cover the pan partially and let it cook on medium-low while the orzo cooks.
Boil Orzo and Broccoli: Cook the orzo in boiling water for 1 minute less than the package instructions state. Add broccoli florets during the last 3 minutes of orzo cooking. Drain the orzo and broccoli once done.
Add Cheese: Gradually sprinkle both the cheddar and Parmesan cheese into the sauce, stirring until all the cheese has melted and formed a smooth sauce.
Combine and Finish: Add the drained orzo and broccoli to the sauce and combine. The mixture will look quite saucy, but the orzo will continue to absorb the liquid and thicken. Stir well, making sure to scrape any sauce from the bottom of the skillet.
Add Chicken & Serve: Add the cooked chicken back to the pan. Cover and heat everything through for a couple of minutes. Serve hot and enjoy!

Notes

Mustard powder and hot sauce work as secret flavor enhancers; you won’t taste them directly but they boost the dish.
For best results, shred your own cheese from a block for a smoother, tastier sauce.
Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc are ideal; chicken broth can be substituted if desired.
Frozen broccoli can be used instead of fresh; it only needs to boil for 2 ½ minutes.
Use a wide, 12-inch skillet to ensure the sauce reduces and thickens properly.
Leftovers keep well and can be refrigerated up to 3 days or frozen up to 3 months.

Nutrition

Serving Size: 1/6 of recipe
Calories: 520
Sugar: 3g
Sodium: 820mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 36g
Cholesterol: 110mg