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Searing chicken breasts for Mediterranean creamy chicken orzo in large skillet

Mediterranean Creamy Chicken Orzo

Golden-seared chicken, tender orzo, vibrant broccoli, and a creamy garlic-Parmesan sauce brightened with lemon — a one-pan Mediterranean dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 cup orzo pasta
  • 2 cups broccoli florets
  • 3 cloves garlic minced
  • 0.5 cup Parmesan cheese grated
  • 2 cups chicken broth
  • 0.5 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 2 tablespoons fresh parsley chopped
  • salt and pepper to taste
  • paprika for seasoning chicken

Equipment

  • large skillet
  • cutting board
  • sharp knife
  • measuring cups
  • Measuring spoons

Method
 

  1. Pat chicken dry and season with salt, pepper, oregano, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through (165°F/74°C). Remove and set aside.
  2. In the same skillet, add garlic (and more oil if needed). Sauté 30 seconds until fragrant.
  3. Add orzo and toast for 2 minutes, stirring often.
  4. Pour in chicken broth. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until most liquid is absorbed.
  5. Stir in heavy cream and Parmesan until smooth and creamy.
  6. Add broccoli florets, cover, and steam 3–4 minutes until tender-crisp.
  7. Return chicken to skillet, drizzle with lemon juice, and sprinkle with parsley. Serve warm.

Notes

Don't clean skillet between cooking chicken and orzo to retain flavor. Toast orzo before adding broth for nuttiness. Add cream after orzo is mostly cooked to avoid curdling.