Instructions
Step 1: Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
Step 2: In a large skillet or pot over medium heat, heat the olive oil. Sear the chicken for 4-5 minutes per side until golden brown (they don’t need to be fully cooked yet). Remove and set aside.
Step 3: In the same pot, add orzo and toast for 1-2 minutes. Pour in chicken broth and milk, scraping up any browned bits from the bottom.
Step 4: Return the chicken to the pot. Cover and simmer on low for 10 minutes.
Step 5: Add broccoli florets and diced carrots, cover again, and cook for another 5-7 minutes until the orzo is tender, the chicken is cooked through, and the veggies are softened.
Step 6: Remove from heat. Stir in cheddar cheese and Parmesan until melted and creamy. Garnish with chopped parsley before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the sauce. Freezing is not recommended, as the creamy sauce may separate when thawed.
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