Cheesy Chicken and Broccoli Skillet
- 1 of 1 Bring a large pot of salted water to a boil. Add 1 cup orzo and cook 9 minutes. After 6 minutes, add florets from 1 large head broccoli (about 6 cups). Drain. Meanwhile, season 1 1/4 lbs boneless, skinless chicken thighs, diced into 1-inch pieces, with 1/2 tsp salt and pepper. In a 12-inch cast-iron skillet, heat 1 tbsp unsalted butter over medium-high. Add chicken; cook 2 to 3 minutes, until lightly browned. Remove with a slotted spoon to a plate. Reduce heat to medium and add 1 tbsp unsalted butter, 1 small minced shallot and 2 minced cloves garlic. Stir in 2 tbsp all-purpose flour; cook 1 minute. Whisk in 3 cups 2% milk, 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer; cook 3 minutes, until thickened. Stir in 1 cup shredded sharp white cheddar and 1/4 cup grated Parmesan. Stir until cheese is melted. Fold in orzo, broccoli and chicken. Scatter 1/4 cup shredded sharp white cheddar and 1/4 cup grated Parmesan on top. Bake at 375 degrees for 20 minutes. Broil 3 minutes, until browned and bubbly.
Servings Per Recipe: 6
Per Serving: 4 g fiber, 9 g sugar, 37 g carb., 11 g sat. fat, 498 kcal cal., 23 g Fat, total, 780 mg sodium, 36 g pro.