Cheddar Chicken and Broccoli Orzo

This cheddar chicken and broccoli orzo is my new favorite comfort dinner. It's creamy without being overly decadent, with homemade broth adding savory richness in place of cream or milk.

5 from 2 votes

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Prep Time: 20

Cook Time: 25

Inactive time: 1

Total Time: 1 45

Servings: to 6

Calories: 656kcal

Equipment

Ingredients

Chicken:

2 pounds chicken thighs (bone-in, skin-on; see Note 1)
1 head garlic (top cut off)
1 yellow onion (peeled and quartered)
2 bay leaves
2 teaspoons kosher salt
6 cups water

Cheddar chicken and broccoli orzo:

1 tablespoon extra virgin olive oil
1 yellow onion (peeled and finely diced)
1 pound broccoli (trimmed and cut into small florets; see Note 2)
½ teaspoon crushed red pepper (plus more to taste)
6 ounces sharp cheddar cheese (freshly shredded)
1 tablespoon cornstarch
8 ounces orzo (uncooked)
1 tablespoon all-purpose flour
Salt and pepper

Instructions

Make the chicken:

Place the chicken thighs in a large pot with the garlic, onion, bay leaves, and 2 teaspoons kosher salt. Cover with 6 cups of water. Turn the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes or until the chicken is completely cooked through and the broth has reduced. Adjust the heat as needed if the liquid reduces too quickly.
Use tongs to remove the thighs from the pot and transfer them to a bowl. Scoop out the garlic and set it aside.
Return the heat on the broth to medium and simmer rapidly, uncovered, for 10 to 15 minutes to continue reducing the broth.
Strain the broth into a large bowl through a fine-mesh sieve. Discard the solids. Wipe out the pot and return it to the stove.

Shred the chicken:

Once the chicken is cool enough to handle, pick the meat from the bones and shred it with your hands or two forks. Discard the skin and bones.

Mash the garlic:

Carefully pop the reserved garlic cloves from the paper and mash them into a paste. Set aside.

Prepare the cheese:

Combine the shredded cheddar cheese and 1 tablespoon of cornstarch together in a bowl and toss to coat. Set aside.

Cook the orzo:

Bring a second large pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and set aside.

Cook the chicken and broccoli:

As you wait for the water to boil, drizzle 1 tablespoon extra virgin olive oil in the same pot used to make the chicken. Turn the heat to medium. Once hot, add the diced onion and sauté for 5 to 6 minutes. Add the reserved garlic paste and stir to coat the onions in the paste.
Add the broccoli and season with salt, pepper, and ½ teaspoon crushed red pepper. Sauté for 4 to 5 minutes until bright green. Be careful not to overcook the broccoli.
Add the shredded chicken and 1 tablespoon of flour to the broccoli. Toss to coat and cook for 1 minute.
Pour in 2 cups of the reserved homemade chicken broth and bring to a boil. Reduce the heat to low and add the cheddar cheese. Stir constantly until the cheese melts into the broth and the sauce is very smooth. Continue simmering until the broccoli is fork-tender.
Add the cooked orzo and turn off the heat. Stir to coat. Taste and adjust the seasonings to your preference. Let stand for 5 minutes.

To serve:

Spoon the cheddar chicken and broccoli orzo into bowls. Enjoy!

Notes

Note 1: If you don't have time to prepare a homemade chicken broth, use 4 cups shredded chicken from 1 rotisserie chicken and 2 cups store-bought chicken broth.

Note 2: Broccoli florets should be a bit smaller than "bite-sized" as they need to cook quickly in the pot.

Nutrition

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