Instructions
Step 1: Season chicken breasts with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until cooked through. Remove, let rest, and slice.
Step 2: In the same skillet, melt butter and stir in orzo. Cook for 1–2 minutes to toast slightly.
Step 3: Add chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until most of the liquid is absorbed.
Step 4: Stir in heavy cream and broccoli florets. Cover and simmer for 5–7 minutes until the broccoli is tender and orzo is creamy.
Step 5: Stir in Parmesan cheese and lemon zest (if using). Return sliced chicken to the pan and heat through.
Step 6: Garnish with parsley and serve warm.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce. Not recommended for freezing due to the dairy content.
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