Ingredients
Scale
- 2 large chicken breasts
- 250g orzo pasta
- 500ml chicken broth
- 200ml heavy cream
- 60g grated Parmesan cheese
- 200g broccoli florets
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
- 1 tbsp butter
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
Instructions
- Season diced chicken with olive oil, garlic powder, paprika, salt, and pepper. Sear in a skillet over medium heat until golden brown (5-6 minutes). Set aside.
- In the same skillet, melt butter and sauté minced garlic for 1 minute. Add orzo and toast slightly (about 2 minutes).
- Pour in chicken broth and bring to a simmer. Cook until most broth is absorbed (about 8 minutes).
- Stir in heavy cream, grated Parmesan cheese, and broccoli florets. Cook until the orzo is tender and sauce thickens (5-6 minutes).
- Return cooked chicken to the skillet and mix in fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 505
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg