This creamy cheddar orzo is a complete meal in a single skillet, and is an excellent way to repurpose leftover rotisserie chicken or turkey. Done in under 30 minutes, it’s easy comfort food for busy weeknights.
Makes 4 servings
Ingredients
1 tablespoon butter
1/4 cup finely chopped yellow onion
2 cloves garlic, minced
1/2 pound uncooked orzo
4 cups chicken broth*
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups broccoli florets, cut into 1/2-inch pieces
1/4 cup heavy cream
1/2 cup shredded cheddar cheese
1 1/2 cups cooked chicken, chopped or shredded*
Finely chopped fresh parsley, for garnish
Instructions
- Set a large cast iron skillet** over medium-high heat and melt the butter. Add the onion and sauté for 5 to 6 minutes, until the softened and translucent. Add the garlic and cook for about 30 seconds more, just until fragrant.
- Add the orzo, chicken broth, salt, and pepper and stir to combine. Secure a lid on the skillet and bring the liquid to a boil. Once boiling, reduce the heat to medium-low so the liquid simmers.
- Simmer for 5 minutes. Remove the lid and stir in the broccoli florets. Replace the lid and continue simmering for 6 to 7 minutes, stirring once or twice in this time to prevent the orzo from sticking, until the broth is fully absorbed and the orzo is al dente.
- Stir the heavy cream, cheddar, and chicken into the orzo until the cheese is melted. Replace the lid on the skillet and continue cooking for 2 to 3 minutes, until heated through.
- Remove the skillet form the heat. Adjust salt and pepper to taste. Garnish with fresh parsley and serve immediately.
*To make this vegetarian, swap out the chicken broth for vegetable broth. Omit the chicken, or replace it with 1 1/2 cups of cannellini or garbanzo beans.
**This recipe can be doubled and made in a Dutch oven or heavy-bottomed pot.
