Skillet Chicken, Broccoli and Orzo

 As usual, I don't have a photo. But if I don't get this shared, I might not have it the next time I switch phones. A good deal of my recipes are locked neatly away and I'm working on getting to them after switching from Apple to Pixel. I do like my Pixel better for a number of reasons - but updating my mind has its own problems?

However - back to food. This one is a one-dish meal, well close to it. I would suggest a salad along side, or the sweetness of green peas to had to the comfort food side, but this dish convinced me comfort food can be good for you.

I made the recipe from a few others. Looking for smooth creamy comfort food that doesn't overpower the good-for-you things got me to combining a trio that seemed odd, but turned out to be all the smooth creamy plus good protein, excellent vegetables, and cooked in a single 10" skillet. I did use an extra plate for the chicken to set out while cooking the remainder. 

From setting out the ingredients through cutting and cooking, it took right at 45 minutes from start to table:

Ingredients:

• 2 boneless skinless chicken thighs cut bite-size
• Lawery’s season salt to taste
• Pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup green onions thinly sliced
• 2 cloves of garlic minced - or a teaspoon in oil
• 1 cup orzo
• 2 cups chicken broth (we've used Better Than Broth-Chicken - does enhance flavor)
• 4 tablespoons cream cheese
• Two cups fresh broccoli florets (as much as another cup if you love broccoli)
• Milk as needed to thin broth (maybe, up to three tablespoons)

Instructions:

1. Used my cast iron skillet to melt the butter to heat with the olive oil on medium heat.
2. Once the thighs are cut, seasoned with Lawrey’s Seasoned Salt (our favorite) and pepper to our tastes. Tossed to cover all the chicken, and made one layer in the skillet.
3. One the bottom had browned, turned to cook all sides the same golden brown, then removed from the pan and set aside on a plate. No - they were not completely done.
4. Placed onion and garlic in the skillet to get some of the butter/oil, then added the orzo to get covered and browned a bit, too. Keep them stirred during this browning.
5. Added the chicken broth to the pan and brought it up to a simmer before adding the broccoli. Keep them stirred during simmer so orzo doesn’t clump or stick to the pan.
6. About five minutes of simmering, add the cream cheese a piece at a time. Continue stirring to help spread the melting cheese.
7. If the sauce appears too thick for your tastes, add a tiny bit of milk and stir.
8. Check the orzo for al dente. When it is just about right, return the chicken bites to the pan and gentle stir to coat them in sauce.
9. Let the orzo and the chicken finish in about three minutes, and serve hot.

The first time, I didn't quite have a cup of orzo, but I thought it close enough - and we did have a serving left over. This time there would be three of us, so I added another chicken thigh plus having enough for a full cup of orzo - andd we still had a serving left over. After each had a second serving spoonful just because it was so creamy. 

Orzo is good for one reheat, but that literally stretches it so far it's almost not recognizable as the nice al dente of the first serving. That last three minutes with a lid helps the broccoli become softer - the way Beloved Husband prefers it. Oh, I've never needed that extra milk. 

As for adapability - I haven't found any changes that make it any bettter. As comfort food, it really is better for us that our loved White Goulash for the earlier post. I can't really see orzo as a soup - but I can see this as a soup with a couple of adaptations. I'll post if we do a Chicken/Broccoli/Cheese soup.