Ingredients
Scale
- 1 ½ cupschicken broth
- 1 cuphalf and half
- ½chicken bouillon cube
- 1 teaspoonhot sauce
- 1 teaspoonmustard powder
- ½ teaspoonEACH: onion powder, garlic powder, parsley
- ¼ teaspoonpaprika
- 1–2tablespoons olive oil
- 1lb. boneless skinless chicken breast
- Salt/Pepper to taste
- 1 ½ teaspoonsItalian seasoning
- 3 cupsbroccoli florets
- ⅓ cupdry white wine
- 3cloves garlic, minced
- 3 tablespoonsbutter
- 3 tablespoonsflour
- ¾lb. orzo pasta
- 1 ½ cupscheddar cheese, shredded
- 3 tablespoonsParmesan cheese, grated
Instructions
- Prepare the Sauce: In a large measuring cup, combine the chicken broth, half and half, bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, and paprika. Set aside.
- Season the Chicken: Cover the chicken with plastic wrap and use a meat mallet to tenderize each side. Cut into strips and pat dry. Season with salt, pepper, and Italian seasoning.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
- Cook the Orzo and Broccoli: While preparing the sauce, bring a large pot of water to a boil. Add ½ tablespoon of Kosher salt and cook the orzo according to package instructions, reducing the cooking time by 1 minute. During the last 3 minutes, add the broccoli florets to the boiling water. Drain and set aside.
- Deglaze the Pan: In the same skillet used for the chicken, add the white wine and reduce the heat to medium. Use a silicone spatula to scrape the bottom of the skillet, incorporating the browned bits into the wine. Simmer until the wine reduces by half, about 3-4 minutes.
- Make the Roux: Add butter and garlic to the skillet, cooking for 1 minute. Stir in the flour and cook for 2 minutes, stirring constantly.
- Create the Sauce: Gradually add the prepared sauce mixture in small splashes, stirring continuously. Bring the sauce to a boil, then reduce the heat to medium-low and partially cover the skillet.
- Add the Cheese: Slowly sprinkle in the cheddar and Parmesan cheeses, stirring until melted and well combined.
- Combine Everything: Add the drained orzo and broccoli to the sauce. Stir well to combine. The orzo will absorb more of the sauce as it continues to cook.
- Finish the Dish: Return the chicken to the skillet, cover, and heat through before serving.