Chicken bits, broccoli and cheddar all baked in cheesy, creamy orzo. A wonderful meal that is both easy to prepare and so delicious. Kid friendly and great or a weeknight meal.
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!
Recipe Video Instructions
Notes
It is easy to make this dish vegetarian by skipping the chicken and using vegetable stock instead. I use vegetable stock, as I find the flavor better than chicken stock.