If your meal prep vibe is “something cozy, cheesy, and actually filling,” this Make-Ahead Cheesy Chicken Broccoli Orzo is about to be on repeat. It’s a one-pan-ish situation (okay, one skillet + one pot) that tastes like comfort food but still hits the protein-and-veg box.
The best part: it reheats like a dream. The orzo stays creamy, the chicken stays tender, and the broccoli doesn’t turn into sad green mush if you treat it right.
Why You’ll Love This
It’s creamy without being fussy, packed with chicken and broccoli, and built for meal prep—meaning it holds up for days and still tastes like you cooked it “just now” (even if you absolutely did not).
Ingredients
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups dry orzo
- 3 cups low-sodium chicken broth
- 2 cups broccoli florets, chopped small (fresh or thawed frozen)
- 3/4 cup milk (2% or whole)
- 4 oz cream cheese, softened
- 1 1/2 cups shredded sharp cheddar (or cheddar-jack)
- 1/4 cup grated Parmesan
- 1 tbsp fresh lemon juice (optional, for balance)
- 2 tbsp chopped parsley (optional)
How to Make It
- Season the chicken with 1 tsp salt, pepper, garlic powder, and Italian seasoning. Toss to coat.
- Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook 4–6 minutes, stirring occasionally, until mostly cooked through and lightly browned. Transfer to a plate.
- Reduce heat to medium. Add butter, then onion. Sauté 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in the orzo and toast for 1 minute, scraping up any browned bits. Pour in chicken broth and bring to a gentle boil.
- Lower to a steady simmer and cook 7 minutes, stirring often so the orzo doesn’t stick. Add broccoli, stir, and simmer 2–4 minutes more until the orzo is tender and the broccoli is bright green.
- Turn heat to low. Stir in milk and cream cheese until smooth and creamy. Add cheddar and Parmesan and stir until melted.
- Add the cooked chicken back in (plus any juices) and stir until everything is coated. Simmer 1–2 minutes, just to warm through.
- Finish with lemon juice and parsley if using. Taste and adjust salt as needed. Let it sit 5 minutes to thicken before portioning.
Tips for the Best Results
- Cut broccoli small. Smaller florets cook fast and distribute better through the orzo (every bite gets some green).
- Stir the orzo often. Orzo loves sticking to the bottom of the pan. Frequent stirring = creamy, not crusty.
- Add the cheese off the boil. Keep heat low when adding dairy so the sauce stays smooth instead of separating.
- Use sharp cheddar. It brings big flavor without needing a ton of extra salt.
- Don’t overcook the chicken. Brown it, pull it, then let it finish in the sauce—this keeps it juicy for reheating later.
- Make it meal-prep friendly. Let it cool slightly before sealing containers to avoid excess condensation (aka watery sauce).
Variations
- Spicy version: Add 1/2 tsp crushed red pepper flakes with the garlic, or stir in a spoonful of Calabrian chili paste at the end.
- Extra veggie: Add a cup of chopped spinach at the end and stir until wilted, or mix in sautéed mushrooms with the onion.
- Different protein: Use shredded rotisserie chicken (stir in at the end), or swap in cooked turkey for a post-holiday meal prep win.
- Lighter sauce: Use reduced-fat cream cheese and 2% milk, and reduce cheddar to 1 cup (still cheesy, just less rich).
- Gluten-free-ish workaround: Orzo is wheat-based, but you can use a small gluten-free pasta shape—just watch the liquid and cook time based on the package.
Storage & Reheating
Divide into 4–5 airtight containers and refrigerate for up to 4 days. Reheat in the microwave in 45–60 second bursts, stirring between, and add a splash of broth or milk to bring back the creamy texture. For stovetop reheating, warm gently over low heat with a little extra liquid and stir until smooth.
FAQ
How many meal prep portions does this make?
It makes about 4 hearty portions or 5 slightly smaller ones. If you’re pairing it with a side salad or fruit, 5 containers is usually perfect.
Can I use frozen broccoli?
Yes. Thaw it first and pat it dry if it’s watery, then add it near the end like you would fresh broccoli. Frozen broccoli is softer by nature, so keep the simmer time on the shorter side to avoid it turning mushy.
My orzo soaked up all the sauce—what do I do?
Totally normal for meal prep: orzo keeps absorbing liquid as it sits. When reheating, add 1–3 tablespoons of chicken broth or milk per portion, stir, and heat again until it turns creamy.
Can I make this ahead and freeze it?
You can, but the texture is best refrigerated. Dairy-based sauces can change slightly after freezing and thawing. If you do freeze, cool completely, portion into freezer-safe containers, and thaw overnight in the fridge. Reheat gently with extra broth or milk and stir well.
What’s the best cheese combo for the creamiest result?
Cream cheese + sharp cheddar is the main magic here, and the Parmesan adds a savory boost. For an even meltier vibe, swap half the cheddar for Monterey Jack or mozzarella (just keep some sharp cheddar for flavor).