Go Back
- 1 cup orzo pasta - 2 tablespoons olive oil - 2 boneless, skinless chicken breasts, diced - 2 cups broccoli florets - 4 cloves garlic, minced - Zest and juice of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 1/2 cup grated Parmesan cheese - Fresh parsley, chopped, for garnish You will need a large pot, a colander, and a large skillet. The pot cooks the orzo. The colander drains it. The skillet cooks the chicken and veggies. These tools make cooking easy and quick. You can add fresh parsley for color and flavor. Lemon wedges also make a nice touch. They add a zesty kick when served. {{ingredient_image_2}} Start by boiling water. In a large pot, bring 4 cups of salted water to a boil. Once boiling, add 1 cup of orzo pasta. Cook it for 8-10 minutes until it's al dente. Drain the pasta in a colander and set it aside. This step is key for a great texture. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add 2 diced boneless, skinless chicken breasts. Season the chicken with salt, pepper, 1 teaspoon of dried oregano, and 1 teaspoon of paprika. Cook for about 5-7 minutes. Stir occasionally until the chicken is golden brown and reaches 165°F inside. After the chicken cooks, add 2 cups of broccoli florets and 4 minced garlic cloves to the skillet. Stir everything well and cook for another 3-4 minutes. You want the broccoli to be tender but still bright and crisp. This adds both flavor and nutrients. Now it’s time to mix it all together. Add the drained orzo to the skillet. Squeeze the juice of 1 lemon and sprinkle in the lemon zest. Toss everything together until well mixed and heated through. This will bring out the flavors and aromas. Take the skillet off the heat. Sprinkle 1/2 cup of grated Parmesan cheese over the orzo mixture. Stir gently, letting the cheese melt into the dish. This adds a rich creaminess that elevates the meal. Serve the Chicken and Broccoli Orzo hot. Create individual portions on plates. For a nice touch, sprinkle fresh chopped parsley on top. This adds color and a fresh flavor that makes the dish pop. Enjoy your meal! To cook orzo just right, start with a large pot. Use 4 cups of salted water. Bring the water to a boil. Add the orzo and stir. Cook for 8-10 minutes until it's al dente. This means it should be firm but not hard. Drain the orzo in a colander. Rinsing is not needed, as it can wash away flavor. For great chicken, use boneless, skinless breasts. Cut them into small pieces. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken. Season with salt, pepper, oregano, and paprika. Cook for about 5-7 minutes. Stir occasionally until golden brown and cooked through. The chicken should reach 165°F (75°C) to be safe. To keep broccoli bright and crunchy, add it to the skillet after the chicken. Cook it for about 3-4 minutes. You want it tender but still vibrant. If you see it turning dark, it’s overcooked. Adding garlic at the same time adds flavor without losing texture. To store leftovers, let the dish cool first. Place it in an airtight container. Refrigerate it for up to 3 days. If you want to freeze it, use freezer-safe bags. Make sure to remove as much air as possible. This helps keep the taste fresh. When ready to eat, thaw it overnight in the fridge. Reheat on the stove to keep its texture. Pro Tips Use Fresh Ingredients: Always opt for fresh broccoli and high-quality chicken for the best flavor and texture in your dish. Don't Overcook the Broccoli: Keep the broccoli crisp by cooking it just until vibrant green; it adds a lovely texture and nutrition. Customize Your Cheese: While Parmesan adds great flavor, feel free to mix in other cheeses like feta or mozzarella for a different twist. Meal Prep Friendly: This dish can be made ahead of time and stored in the fridge, making it perfect for quick lunches or dinners. {{image_4}} You can switch out chicken for other proteins. Try using shrimp or tofu. Both options cook fast and add great taste. If you enjoy beef, diced steak works well too. Just adjust the cooking time based on the protein you choose. This keeps the dish fresh and exciting. Feel free to add more veggies for color and flavor. Bell peppers, carrots, or snap peas work well in this dish. Just chop them into small pieces. Add them with the broccoli for a tasty mix. This way, you can enjoy more nutrients and crunch in every bite. While Parmesan is classic, other cheeses can change the flavor profile. Feta cheese adds a tangy taste. Cheddar cheese gives a rich, creamy texture. You can even mix cheeses for a fun twist. Just remember to sprinkle cheese once you finish cooking. This keeps the flavors bright and enjoyable. Chicken and Broccoli Orzo keeps well in the fridge. Store it in an airtight container. It stays fresh for up to three days. Before storing, let it cool down to room temperature. This helps prevent extra moisture. When ready to eat, check for any off smells or changes in texture. You can freeze Chicken and Broccoli Orzo for up to three months. Portion it into freezer-safe containers. Be sure to leave space for expansion as it freezes. Label the containers with the date. When you want to enjoy it, thaw it overnight in the fridge. This keeps the dish safe and tasty. Reheat Chicken and Broccoli Orzo on the stove for the best results. Add a splash of water or broth to prevent sticking. Heat over medium heat, stirring often. You can also use a microwave. Place it in a microwave-safe bowl, cover it, and heat in short bursts. Stir in between to heat evenly. Always check that it’s hot all the way through before serving. Yes, you can make Chicken and Broccoli Orzo ahead of time. Simply cook the dish, let it cool, and store it in an airtight container. Keep it in the fridge for up to three days. Reheat it in a skillet or microwave when ready to eat. To make Chicken and Broccoli Orzo gluten-free, swap the orzo pasta for gluten-free orzo. Many brands offer this option, and it cooks similarly. You can also use rice or quinoa for a different texture. Chicken and Broccoli Orzo works well with a simple salad or crusty bread. A light vinaigrette complements the dish nicely. You can also serve it with roasted vegetables for added flavor. Yes, you can use other pasta types. Small shapes like ditalini or elbows work well. Adjust cooking times based on the pasta you choose. Just make sure it cooks until al dente. You know the chicken is cooked when it reaches an internal temperature of 165°F (75°C). The meat should be opaque and no longer pink in the center. Use a meat thermometer for the best results. This blog post covered the key parts of making Chicken and Broccoli Orzo. We talked about ingredients, cooking steps, and useful tips. You learned how to cook orzo and sauté chicken. We also explored variations with veggies and proteins. Plus, I shared storage tips to keep your meal fresh. Remember, cooking is fun and easy! Experiment with flavors and enjoy your meals.

Chicken and Broccoli Orzo Delight

A delicious and healthy dish featuring orzo pasta, chicken, and broccoli, enhanced with garlic and lemon.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 2 pieces boneless, skinless chicken breasts, diced
  • 2 cups broccoli florets
  • 4 cloves garlic, minced
  • 1 piece lemon, zest and juice
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 0.5 cup grated Parmesan cheese
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring 4 cups of salted water to a rolling boil. Carefully add the orzo pasta and cook according to package instructions, usually around 8-10 minutes, until it reaches an al dente texture. Drain the pasta in a colander and set it aside.
  • In a large skillet, heat the olive oil over medium heat. Once the oil shimmers, add the diced chicken breasts. Season them generously with salt, pepper, oregano, and paprika. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until it is golden brown and thoroughly cooked to an internal temperature of 165°F (75°C).
  • To the skillet with the cooked chicken, add the broccoli florets and minced garlic. Stir well to combine and continue to cook for another 3-4 minutes. The broccoli should become tender yet remain vibrant in color, indicating it's still crisp.
  • Once the broccoli is ready, add the drained orzo pasta to the skillet. Squeeze in the fresh lemon juice and sprinkle in the lemon zest. Toss all the ingredients together thoroughly until well mixed and heated through.
  • Take the skillet off the heat. Sprinkle the grated Parmesan cheese evenly over the orzo mixture. Stir gently to combine, allowing the cheese to melt and coat the pasta, chicken, and broccoli with its rich flavor.
  • Serve the dish hot, creating individual portions. If desired, finish with a sprinkle of fresh chopped parsley for a burst of color and flavor.

Notes

For added flavor, consider using fresh herbs.
Keyword broccoli, chicken, healthy, orzo, pasta