Broccoli Cheddar Orzo Bake
This Broccoli Cheddar Orzo has all the flavors of traditional broccoli cheddar soup. In this bake, I added chicken to make it a complete meal.
The orzo cooks in a similar way risotto is cooked, with the exception of the constant stirring for minutes on end. The orzo will be slowly cooked and stirred for 8 minutes or so. By cooking the orzo this way the starch in the pasta is released and it helps to make the orzo stick together, therefore the entire dish is creamier.
Creamy, simple and extremely flavorful, this is a great meal for a busy weeknight meal or a comforting weekend dinner.
Here’s how I made this Broccoli Cheddar Orzo Bake:
Preheat the oven to 350°.
Heat a large and semi deep skillet on high.
Season the chicken breast cubes with salt, pepper and cayenne pepper.
Tip! The cayenne pepper is optional, but I highly recommend adding at least a tiny bit. Cheddar cheese and cayenne pepper compliment each other in a beautiful way.
Now that the pan is hot, add about 2-3 tablespoons of extra virgin olive oil.
Add half of the chicken and start searing it on all sides. This will take about 1-2 minutes per side. The chicken must remain undercooked!
Remove the chicken and place in a bowl on the side.
Add the rest of the chicken to the pan and repeat the cooking process.
Tip! It is important that the chicken is NOT cooked all the way through. This will prevent it from getting overcooked and dry.
Lower the temperature to medium heat.
Once all the chicken is partially cooked, add 2 more tablespoons of oil to the pan and before it gets too hot, add the garlic.
Quickly saute the garlic and before it burns, add the orzo to the pan.
Coat the orzo with the oil in the pan and allow it to start toasting for about one minute.
After the orzo has toasted, add the first cup of stock and stir constantly.
Tip! Be careful, this will create quite an amount of steam.
After the initial cup of stock has been almost evaporated, add the second cup of the stock.
At this point the liquid will take more time to get absorbed. Keep stirring the orzo, the mixture will slowly start becoming thicker and starchier.
When the liquid has reduced some, but not completely, add the third and last cup of stock.
Stir the orzo and continue to examine the thickness. This whole process should last about 8-10 minutes.
Season the orzo with salt and pepper.
If the mixture is left without stirring and it immediately comes to a boil turn the heat off and add the half and half.
Tip! At this point it is a good idea to take a sample bite out of the orzo. Test for seasoning, add salt and pepper if it needs more, check for done-ness as well. It should be a bit harder than al dente.
Mix in well and add 1 cup of the shredded cheese. Combine well and incorporate the cheese into the mixture until it is all melted in.
Add the broccoli florets and the partially cooked chicken (along with the juices it released). Mix in well.
Coat the bottom and sides of the baking pan with a bit of oil. Pour the orzo mixture into the baking pan and spread evenly.
Add the cheese cubes into the mixture and try to distribute the pieces evenly all throughout the dish.
Sprinkle the remaining shredded cheese on top of the orzo.
Bake for 20-25 minutes then broil for 3-5 minutes until golden and bubbly on the top.
Allow the dish to rest for at least 5 minutes before serving as it will be piping hot!
Enjoy!
Broccoli Cheddar Orzo Bake
Equipment
- 1 large semi deep skillet
- 1 9×13 baking dish
Ingredients
- 1.25 lbs Chicken breast cut in 2' cubes
- 2 cups broccoli florets cut small without stem
- 2 garlic cloves minced finely (like 1 tablespoon)
- 3 cups vegetable stock chicken stock works as well
- 1/2 cup half and half
- 1 cup shredded cheddar cheese
- 4 oz cheddar cheese cut in 1' cubes
- salt and pepper
- 1 teaspoon cayenne pepper *optional
- Extra virgin olive oil about 5 tablespoons
Instructions
- Preheat the oven to 350°.
- Heat a large and semi deep skillet on high.
- Season the chicken breast cubes with salt, pepper and cayenne pepper.
- Add about 2-3 tablespoons of extra virgin olive oil.
- Add half of the chicken and start searing it on all sides. This will take about 1-2 minutes per side. The chicken must remain undercooked!
- Remove the chicken and place in a bowl on the side.
- Add the rest of the chicken to the pan and repeat the cooking process.
- Lower the temperature to medium heat.
- Once all the chicken is partially cooked, add 2 more tablespoons of oil to the pan.
- Before the pan gets too hot, add the garlic.
- Quickly saute the garlic and before it burns, add the orzo to the pan.
- Coat the orzo with the oil in the pan and allow it to start toasting for about one minute.
- After the orzo has toasted, add the first cup of stock and stir constantly.
- After the initial cup of stock has been almost evaporated, add the second cup of the stock.
- At this point the liquid will take more time to get absorbed. Keep stirring the orzo, the mixture will slowly start becoming thicker and starchier.
- When the liquid has reduced some, but not completely, add the third and last cup of stock.
- Stir the orzo and continue to examine the thickness. This whole process should last about 8-10 minutes.
- Season the orzo with salt and pepper.
- If the mixture is left without stirring and it immediately comes to a boil turn the heat off and add the half and half.
- Add 1 cup of the shredded cheese. Combine well and incorporate the cheese into the mixture until it is all melted in.
- Add the broccoli florets and the partially cooked chicken.Mix in well.
- Coat the bottom and sides of the baking pan with a bit of oil. Pour the orzo mixture into the baking pan and spread evenly.
- Add the cheese cubes into the mixture and try to distribute the pieces evenly all throughout the dish.
- Sprinkle the remaining shredded cheese on top of the orzo.
- Bake for 20-25 minutes then broil for 3-5 minutes until golden and bubbly on the top.
- Allow the dish to rest for at least 5 minutes before serving as it will be very hot!