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One-Pot Broccoli and Chicken Orzo Recipe

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4.2 from 43 reviews

  • Author: Sara
  • Total Time: 31 minutes
  • Yield: 6 servings

Description

This One-Pot Broccoli and Chicken Orzo is a quick and flavorful meal combining tender chicken thighs with nutritious broccoli and al dente orzo pasta all cooked in one skillet. With aromatic garlic and shallots sautéed to perfection, infused with Italian seasoning and a touch of lemon juice, this dish is a comforting and wholesome weeknight dinner that is easy to prepare and clean up.

Ingredients

Protein and Vegetables

  • 1 pound boneless skinless chicken thighs, cut into small pieces
  • 12 oz broccoli, cut into small pieces
  • 1 shallot, diced
  • 4 cloves garlic, minced or pressed

Seasonings and Oils

  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper

Grains and Liquids

  • 1 cup orzo
  • 1 1/2 cups water
  • 1 1/2 cups chicken broth

Finishing Ingredients

  • 2 tablespoons lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated parmesan cheese

Instructions

  1. Prepare ingredients: Cut the chicken into bite-sized pieces, mince the garlic and shallot, chop the broccoli into small florets, chop the parsley, and measure all remaining ingredients to have everything ready before cooking.
  2. Season the chicken: In a medium bowl, toss the chicken pieces with kosher salt, Italian seasoning, paprika, and black pepper until evenly coated for enhanced flavor.
  3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook about 2 minutes on one side, then flip and cook another 1-2 minutes until just cooked through. Remove the chicken and set aside on a plate.
  4. Cook the aromatics and orzo: Reduce heat to medium and add garlic and shallot to the same skillet, sautéing about 30 seconds until fragrant. Stir in the orzo, chicken broth, and water to the skillet.
  5. Simmer and add broccoli: Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally. Then add the broccoli florets and continue simmering for another 5-6 minutes until the orzo is tender and broccoli is soft but not mushy. Add more broth or water if needed to maintain moisture.
  6. Finish the dish: Remove the skillet from heat and stir in lemon juice, chopped parsley, and grated parmesan cheese. Return the cooked chicken to the pan and mix everything together until evenly combined.
  7. Serve: Plate the dish and optionally garnish with extra parsley and parmesan for presentation and flavor enhancement. Serve immediately while warm.

Notes

  • Use chicken breasts if preferred, but thighs remain juicier.
  • Add more chicken broth or water as needed if the orzo absorbs too much liquid.
  • For a vegetarian version, replace chicken with chickpeas or tofu and use vegetable broth.
  • Parmesan cheese adds a savory finish but can be omitted for dairy-free diets.
  • Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth.
  • Prep Time: 10 minutes
  • Cook Time: 21 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/one-pot-broccoli-and-chicken-orzo-recipe/