UNSALTED BUTTER
BONELESS, SKINLESS CHICKEN BREASTS
YELLOW ONION
GARLIC
MUSTARD POWDER
DRY WHITE WINE
ZOUP! GOOD, REALLY GOOD® CULINARY CONCENTRATE™ CHICKEN BONE BROTH
ORZO
KOSHER SALT & GROUND BLACK PEPPER
BROCCOLI OR CAUlIFLOWER
SHARP CHEDDAR
Preheat oven to 400 degrees F. Gather, measure & prepare all ingredients. Once you begin cooking this skillet comes together quickly! Mix up chicken broth using 2 teaspoons Zoup! Good, Really Good® Culinary Concentrate™ Chicken Bone Broth whisked into 3 cups hot water & set aside.
Add 1 tbsp. of butter to an 11-inch oven-safe skillet over medium heat. Once melted, add diced chicken & season with kosher salt & ground black pepper. Cook about 2-3 minutes per side until golden & browned. Transfer chicken to a plate & set aside.
To the same skillet used to brown chicken, add 1 more tbsp of butter. Once melted, add the onion & season with a pinch of kosher salt & ground black pepper. Cook 4-5 minutes until softened & translucent. Stir in garlic & mustard powder & cook 30 seconds - 1 minute longer until fragrant.
Reduce the heat of the skillet to medium-low then stir in the orzo. Toast the orzo for 3-4 minutes until nutty & fragrant. Deglaze the pan by slowly pouring in white wine. Use a wooden spoon to scrape up any browned bits. Increase the heat to medium-high then bring to a simmer & cook 4-5 minutes until reduced.
Add the broccoli florets & browned chicken from Step 2 to the skillet. Pour in prepared chicken broth & stir to combine well. Cook 3-5 minutes until skillet comes to a simmer.
Transfer the skillet to the oven & bake for 15 minutes until the orzo is tender. Sprinkle the grated cheddar cheese over the skillet & return to the oven to bake for 5 minutes longer. Remove from oven, cool slightly, & serve.