Easy Creamy Garlic Parmesan Chicken and Broccoli Orzo Skillet (One-Pan Wonder!)
This one-pan skillet meal is a weeknight superhero, combining tender chicken, vibrant broccoli, and orzo pasta in a luscious, creamy garlic-Parmesan sauce. It's fast (under 30 minutes), easy with minimal cleanup, and a comforting crowd-pleaser that's a complete meal on its own.
Equipment
- Large skillet 10-12 inch, oven-safe is ideal; cast iron or good quality non-stick pan
Ingredients
Hauptzutaten
- 1 lb boneless, skinless chicken breasts or thighs diced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1.5 cups uncooked orzo pasta
- 3 cups low-sodium chicken broth
- 2 cups broccoli florets fresh or frozen
- 1 cup grated Parmesan cheese
- 0.5 cup heavy cream
- 1 tablespoon butter
- Fresh parsley or basil chopped (for garnish, optional)
Instructions
- Get your large skillet heated up over medium-high heat and add the olive oil.
- Add your diced chicken to the hot skillet. Season it generously with salt, pepper, and the Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Push the chicken to one side of the skillet or remove it temporarily to a plate. Add the minced garlic to the skillet and sauté for about 30-60 seconds until fragrant. Be careful not to burn it!
- Pour in the uncooked orzo and the chicken broth. Stir everything together, scraping up any yummy brown bits from the bottom of the pan.
- Bring the broth to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 10-12 minutes. Stir occasionally to prevent the orzo from sticking to the bottom.
- After 10-12 minutes, the orzo should be mostly cooked and have absorbed most of the liquid. Add the broccoli florets (fresh or frozen) to the skillet. Stir them into the orzo mixture.
- Cover again and cook for another 5-7 minutes, or until the broccoli is tender-crisp and the orzo is fully cooked and the liquid is mostly absorbed, leaving a thick, saucy consistency.
- Stir the cooked chicken back into the skillet.
- Turn off the heat. Stir in the grated Parmesan cheese, heavy cream, and butter. Stir gently until the cheese is melted and the butter is incorporated, creating that beautiful creamy sauce.
- Taste the sauce and add more salt and pepper if needed.
- Serve immediately, garnished with fresh parsley or basil if you like!
Notes
Substitutions: Protein Swaps (shrimp, sliced sausage, chickpeas), Veggie Swaps (peas, spinach, diced bell peppers, sliced mushrooms), Cheesy Upgrades (mozzarella, red pepper flakes), Different Grains (other small pasta, rice - adjust cooking times/liquid), Lighter Sauce (half-and-half instead of heavy cream).
Tips: Don't overcook the chicken initially. Stir the orzo frequently while it simmers to prevent sticking. Adjust liquid as needed while cooking orzo. Grated Parmesan melts better than pre-shredded. Dice chicken and chop broccoli ahead of time for faster cooking.
Storage: Cool completely, transfer to airtight container. Store in fridge for 3-4 days. Reheat gently on stovetop with a splash of broth/water or in microwave.
FAQs: Can use thawed frozen chicken. Add red pepper flakes for spice. A large (10-12 inch) oven-safe skillet is ideal. Creamy pasta dishes might separate when frozen, best enjoyed fresh or refrigerated.