Chicken Garden Orzo

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Chicken Garden Risotto from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 6


  • 2 boneless, skinless chicken breast halves
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 1 tablespoon minced garlic
  • 1¾ cups (12 ounces) uncooked orzo pasta
  • 2 cups broccoli flowerets, cut into bite-size pieces [or 1 package (10 ounces) frozen broccoli, thawed]
  • 2 cans (14½ ounces each) reduced sodium chicken stock or broth
  • 2 ears fresh corn, kernels cut from cobs [or 1 package (10 ounces) frozen corn, thawed]
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup freshly grated Parmesan cheese


  1. Rinse chicken. Pat dry. Cut into 1-inch pieces.
  2. Heat oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes.
  3. Add orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes, stirring frequently.
  4. Add chicken. Cook 6 minutes.
  5. Mix in corn and pepper. Cook 5 minutes.
  6. Remove pan from heat. Stir in cheese gently. Serve hot.