Description
A comforting dish featuring tender chicken, fresh broccoli, and orzo pasta baked in a creamy cheese sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh broccoli florets
- 1 cup uncooked orzo pasta
- 2 cups shredded cheddar cheese
- 1 cup chicken broth
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant. Add uncooked orzo and chicken broth, bringing to a boil. Reduce heat and simmer for 5 minutes.
- Stir in broccoli florets and cooked chicken. Cook for another 3-4 minutes until broccoli is tender-crisp.
- Transfer the mixture to a baking dish. Pour milk over the top and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
For a creamier texture, add more milk or a splash of heavy cream. This dish reheats well and is perfect for meal prep.
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g