Step 1

Heat oil in a large skillet over medium-high heat. Cook chicken breast, cut into bite-size pieces, for about 3 minutes per side. Sprinkle with salt and pepper. Once the chicken is no longer pink, remove it from the skillet and place the chicken plus the juices on a plate. Cover.

Step 2

Add the butter, onion, and broccoli to the skillet and cook until softened about 5-7 minutes. Add the garlic and cook for 1 minute longer.

Step 3

Add the orzo pasta and toss to coat. Stir in the chicken broth. Bring to a simmer and cook until the orzo is tender, about 10-11 minutes. The orzo should soak up the chicken broth.

Step 4

Stir in 1/2 cup of parmesan cheese and 1 cup of cheddar cheese and stir to melt. Add in cooked chicken and stir to coat.

Step 5

Remove from heat and squeeze fresh lemon juice into the skillet and stir. Taste for seasonings and add more salt and pepper as needed.

Step 6

Top with fresh herbs, if desired, and freshly grated parmesan or Parmigiano Reggiano cheese.