Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup shredded white cheddar cheese
- 1/2 cup BBQ sauce
- 1/4 cup ranch dressing
- 2 cups chicken broth
- 1 tablespoon olive oil
- Seasonings: garlic powder, onion powder, salt, pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest.
- Add orzo to the same skillet and toast for 1-2 minutes. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for about 10-12 minutes until orzo is tender.
- Shred the cooked chicken into bite-sized pieces. Stir in heavy cream, BBQ sauce, ranch dressing, and shredded cheese into cooked orzo until creamy.
- Add shredded chicken back to the skillet and mix well. Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with fresh parsley if desired.
Notes
Make sure not to overcook the chicken for juiciness. Stir the orzo frequently to prevent sticking and use freshly shredded cheese for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg