Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and sauté until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, add the butter and let it melt. Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to brown it.
- Stir in the orzo and toss to coat it in the garlic butter. Let the orzo toast for 1–2 minutes, stirring often to prevent sticking.
- Pour in the chicken broth and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed.
- Lower the heat and add the milk or cream, followed by the shredded cheese. Stir until the cheese melts into a creamy sauce.
- Return the cooked chicken to the skillet and mix well until everything is heated through and combined.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
Variations:
- Cheese Swap: Use a mix of mozzarella and sharp cheddar for a gooey finish or Gruyère for a gourmet twist.
- Vegetable Boost: Stir in spinach, peas, or sautéed mushrooms for added nutrition and color.
- Protein Options: Substitute chicken with turkey breast, shrimp, or even pan-seared tofu for a different protein source.
- Herb Upgrade: Fresh thyme or basil can elevate the flavor profile further.
Tips:
- Use freshly grated cheese for a smoother melt and richer flavor—pre-shredded cheese often contains anti-caking agents that affect texture.
- Want it extra creamy? Add an extra splash of cream or a pat of butter before serving.
- If the orzo starts to stick, a quick stir and a dash of extra broth or water will loosen it up.
- Leftovers reheat beautifully with a touch of cream or broth to revive the creamy consistency.
This dish is your shortcut to comfort—quick, cheesy, and satisfying in every bite.
