Broccoli Cheddar Chicken Orzo
Inspired by the classic soup, @moribyan creates a hearty one-pan meal featuring creamy, cheesy orzo pasta loaded with broccoli and carrots, all topped with perfectly seared chicken breast.
Inspired by the classic soup, @moribyan creates a hearty one-pan meal featuring creamy, cheesy orzo pasta loaded with broccoli and carrots, all topped with perfectly seared chicken breast.
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In a large bowl, combine olive oil, salt, black pepper, oregano, smoked paprika, and lemon pepper to create the chicken marinade.
Add the chicken breasts to the marinade and toss until fully coated.
In a large skillet over medium-high heat, sear the chicken on both sides until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, melt the butter. Add the minced garlic and orzo, and toast for about 1 minute until fragrant.
Pour in the chicken broth and season with cayenne pepper and turmeric. Stir well and bring the mixture to a simmer.
After a few minutes of simmering, stir in the shredded carrots.
When the orzo is about halfway cooked, add the broccoli florets and continue to cook, stirring occasionally.
Once the orzo is tender and has absorbed most of the liquid, stir in the half-and-half and shredded cheddar cheese until the sauce is creamy and the cheese is melted.
Slice the cooked chicken breast.
Serve the creamy orzo topped with the sliced chicken. Garnish with flaky salt, if desired.
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