Ingredients
Equipment
Method
- While the chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon pepper; set aside.
- Melt butter in olive oil in a Dutch oven over medium high heat until hot. Add onions and cook for 3 minutes. Add chicken and broccoli and cook until most of the chicken is opaque (chicken will not be cooked through). Add orzo, sun-dried tomatoes, garlic, and red pepper flakes and cook an additional 1 ½ minutes.
- Whisk 1 cup chicken broth with the cornstarch and add to the pot. Add remaining chicken broth and all remaining ingredients up to the "Add Later" cheeses.
- Cover the pot and bring to a simmer. Reduce heat to medium low and simmer for 8-10 minutes, or until orzo is tender, stirring every couple minutes so the orzo doesn’t burn on the bottom, and replacing the lid. Add additional broth if the orzo isn’t done and most of the liquid is evaporated.
- Stir in Parmesan cheese until melted followed by mozzarella until melted. Stir in fresh basil. Taste and season with additional salt and pepper (I add ¼ teaspoon more of each). If desired, you can make the dish “saucier” by stirring in additional broth, milk or cream.
Notes
- Basil: measure before chopping.
- Broccoli: I prefer using fresh broccoli in this recipe but frozen broccoli will also work. You’ll want to chop the broccoli into small bite-size pieces so it softens in the allotted cooking time. If you want more crisp-tender broccoli, you can leave the florets larger.
- Chicken bouillon: You may use granulated bouillon, bouillon cubes or better than bouillon. If using bouillon cubes, you’ll need just one cube, crush it up before stirring directly into the pot (don’t dissolve in water first).
- Parmesan: Please don’t use the powdered or pre-shredded cheese. Freshly grated Parmesan cheese tastes far superior and melts much better.
- Mozzarella: Please use freshly grated mozzarella as it melts far better than pre-shredded mozzarella, which is coated in anti-clumping chemicals.
- Chicken: Error on the side of chopping the chicken larger so it remains juicy and doesn’t overcook.
- Don’t overcook the orzo! There are several factors when it comes to the orzo doneness, such as the material of the pot, size of the pot, actual temperature, etc. Start checking the orzo early. It should be al dente, meaning it should still be a little firm in the center/ have a “bite” to it.
- Recipe variations: See post for all sorts of recipe ideas!
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Let basil chicken cool to room temperature. Transfer to a freezer-safe container, label and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight before reheating per instructions.
- Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 30-second intervals until warmed through.
- Stove: For larger portions, reheat pasta gently on the stove, stirring occasionally. You may need to add a splash of milk to make it ultra creamy again.