Weeknight-Perfect Cheesy Chicken Broccoli Orzo Recipe

If “cozy dinner” and “I have 30-ish minutes” had a baby, it would be this cheesy chicken broccoli orzo. It’s creamy, cheesy, and loaded with tender chicken and bright green broccoli—aka the kind of meal that feels like a win even if your day was chaos.

The best part: it’s basically a one-pan situation (one skillet + one quick broccoli steam moment), which means fewer dishes and more time to do literally anything else.

Why You’ll Love This

This weeknight-perfect cheesy chicken broccoli orzo is fast, family-friendly, and hits the comfort-food sweet spot without being heavy. The orzo cooks right in the same pan as the sauce, soaking up all the flavor, while the broccoli adds freshness and a little “yes, we ate a vegetable” satisfaction.

Ingredients

• 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups orzo
• 3 cups chicken broth
• 1 cup milk (whole or 2%)
• 2 cups broccoli florets (small bite-size pieces)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp cream cheese (optional, for extra creaminess)
• 1 tsp lemon juice (optional, for brightness)
• Red pepper flakes, for serving (optional)

How to Make It

1. Season the chicken with salt, pepper, Italian seasoning, and garlic powder.
2. Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook 4–6 minutes, stirring occasionally, until browned and just cooked through. Transfer to a plate.
3. Reduce heat to medium. Add butter to the skillet, then stir in onion. Cook 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Add orzo to the skillet and toast for 1 minute, stirring so it gets lightly coated in the buttery aromatics.
5. Pour in chicken broth and milk. Bring to a gentle simmer, then lower heat to medium-low. Cook 8–10 minutes, stirring often, until the orzo is tender and the sauce looks creamy. If it thickens too fast, splash in a bit more broth or milk.
6. While the orzo cooks, steam the broccoli until crisp-tender (about 3–4 minutes). You can microwave it with a splash of water in a covered bowl, then drain.
7. Stir cheddar, Parmesan, and (if using) cream cheese into the orzo until melted and smooth.
8. Add cooked chicken and broccoli back to the skillet. Stir to combine and warm everything through for 1–2 minutes.
9. Finish with lemon juice if you want a brighter flavor. Taste and adjust salt and pepper. Serve warm with red pepper flakes if you like a little kick.

Tips for the Best Results

• Cut the chicken evenly so it cooks fast and stays juicy (think: bite-size, not nugget-size).
• Stir the orzo often while it simmers—this prevents sticking and helps it turn creamy, risotto-style.
• Keep the simmer gentle (not a hard boil) so the milk doesn’t separate and the sauce stays smooth.
• Steam broccoli separately for the best texture and color. Cooking it in the orzo can make it go soft fast.
• Shred your own cheese if possible; pre-shredded can be a little waxy and melt less smoothly.
• Use a deep skillet or wide sauté pan—this gets you the creamy sauce without overflowing.

Variations

• Make it spicy: Add 1/2 tsp cayenne or a spoonful of Calabrian chili paste with the garlic.
• Swap the protein: Use rotisserie chicken (stir in at the end), cooked sausage, or even shrimp (cook quickly, then set aside like the chicken).
• Go extra green: Stir in a couple handfuls of baby spinach right after the cheese melts.
• Different cheeses: Try Monterey Jack for meltiness, Gruyère for fancy vibes, or mozzarella for a stretchy finish.
• Gluten-free: Use gluten-free orzo if you can find it, and watch the simmer time closely (it can get soft quicker).
• More veggie-forward: Swap half the chicken for mushrooms or add diced zucchini with the onion.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Orzo thickens as it sits, so reheat on the stove or in the microwave with a splash of broth or milk, stirring halfway through, until creamy again. For best texture, avoid freezing (the sauce can get grainy), but it’ll still be edible in a pinch.

FAQ

Can I make this cheesy chicken broccoli orzo ahead of time?

Yes—just know it will thicken as it cools. Make it up to 1 day ahead, refrigerate, then reheat with extra broth or milk to bring back the creamy texture. Add a little fresh shredded cheese on top when reheating for maximum comfort-food energy.

What’s the best way to keep the sauce creamy (not dry or clumpy)?

Keep the heat at a gentle simmer, stir often, and don’t be shy about adding small splashes of liquid as the orzo cooks. Also, melt the cheese off the heat or over low heat—high heat can make cheese seize and turn grainy.

Can I use frozen broccoli?

Totally. Thaw it first and pat it dry if it’s watery, then stir it in at the end just to warm through. Frozen broccoli is already partially cooked, so it can go soft quickly if simmered too long.

What if I don’t have milk?

You can use all chicken broth, but the sauce will be a bit lighter and less creamy. For a richer option, use half-and-half, or stir in an extra tablespoon of cream cheese at the end to give it that velvety finish.

How do I know when the orzo is done?

The orzo should be tender with a slight bite, and the sauce should look creamy, not soupy. If the liquid is gone but the orzo is still firm, add 1/4 cup broth or water at a time and keep simmering, stirring, until it’s perfectly cooked.