One Pot Cheesy Chicken And Broccoli Orzo (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
02 - 1 tbsp Olive Oil
03 - 2 tbsp Salted Butter, divided
04 - 1-2 tsp each Garlic Powder, Onion Powder, Salt, Pepper and Smoked Paprika
05 - 2 Carrots, peeled and diced
06 - 1 Yellow Onion, diced
07 - 6 Garlic Cloves, minced
08 - 1 Cup Orzo Pasta
09 - 1 Heaping Tbsp Chicken Bouillon + 2 1/2 Cups water OR 2 cups of chicken broth
10 - 2 Cups Broccoli Florets, chopped
11 - 1/2 Cup Heavy Cream
12 - 2 Cups Freshly Grated Cheddar Cheese
13 - 1/2 Cup Freshly Grated Parmesan Cheese

# Instructions:

01 - In a bowl, toss chicken with 1 tbsp olive oil and season with garlic powder, onion powder, salt, pepper, and smoked paprika.
02 - Heat the olive oil and butter in a large skillet over medium heat. Cook chicken until browned and cooked through. Remove and set aside.
03 - In the same skillet, melt the remaining butter. Add carrots and onion; cook for 7 minutes until soft. Stir in garlic and cook 1 minute more.
04 - Stir in orzo and toast for 1 minute. Add bouillon and water, scraping the bottom of the pan. Stir in broccoli.
05 - Bring to a boil, then cover and simmer for 11–12 minutes, until orzo is tender.
06 - Stir in cream, cheddar, and Parmesan. Mix until melted and creamy.
07 - Add chicken back to the pan. Stir to combine and serve hot.

# Notes:

01 - You can chop the veggies and season the chicken ahead of time to save prep work.
02 - Store leftovers in an airtight container in the fridge for up to 4 days.
03 - Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
04 - This dish can be frozen in a tightly sealed container for up to 2 months. Thaw overnight in the fridge and reheat as noted.

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