If “cozy dinner” had a flavor, it would be this creamy chicken broccoli orzo loaded with cheese. It’s like mac and cheese’s grown-up cousin who also meal preps and drinks water.
This is a one-pan-ish situation (minimal chaos, maximum comfort): tender chicken, bright broccoli, creamy orzo, and a cheesy finish that pulls everything together. Perfect for weeknights, leftovers, and anyone who loves a bowl that actually feels like a hug.
Why You’ll Love This
It’s creamy without being fussy, packed with protein and veggies, and the orzo cooks right into the sauce for that dreamy, risotto-adjacent texture—plus it’s loaded with cheese in the best way.
Ingredients
- 1 1/4 lb boneless, skinless chicken breast (or thighs), cut into 1-inch pieces
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika (smoked or regular)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 1/2 cups dry orzo
- 3 cups low-sodium chicken broth
- 1 cup whole milk (or half-and-half)
- 2 cups broccoli florets, cut small
- 4 oz cream cheese, cubed and softened
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, but makes the cheese taste extra “cheesy”)
- 1 tbsp lemon juice (optional, for brightness)
- Chopped parsley or chives, for serving (optional)
How to Make It
- Season the chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook 4–6 minutes, stirring occasionally, until mostly cooked through. Transfer to a plate.
- Lower heat to medium. Add butter, then onion. Cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Add the orzo and toast for 1–2 minutes, stirring, until it smells a little nutty and some grains look lightly golden.
- Pour in chicken broth and milk. Stir well, scraping up any browned bits. Bring to a gentle simmer.
- Cook uncovered for 6–8 minutes, stirring often so the orzo doesn’t stick, until it’s almost al dente and the sauce is thickening.
- Add broccoli florets and stir. Cover and cook 3–4 minutes, until broccoli is crisp-tender and bright green.
- Reduce heat to low. Stir in cream cheese until melted and smooth. Add cheddar, Parmesan, and Dijon (if using). Stir until glossy and fully melted.
- Add the chicken (and any juices) back to the pan. Cook 2–3 minutes more, until chicken is cooked through and everything is creamy and cohesive.
- Taste and adjust salt and pepper. Finish with a squeeze of lemon juice if you want the flavors to pop. Sprinkle with herbs and serve hot.
Tips for the Best Results
- Cut broccoli small so it cooks quickly and stays vibrant instead of going mushy.
- Stir the orzo often while it simmers—this keeps it from sticking and helps it turn creamy.
- Use freshly shredded cheddar if you can. Pre-shredded works, but fresh melts smoother and silkier.
- Keep the heat low when adding cheese. High heat can make the sauce grainy.
- If the sauce gets too thick, splash in a little extra broth or milk (2–4 tbsp at a time) until it loosens up.
- Want extra color and flavor? Add a pinch of red pepper flakes or a handful of baby spinach at the end.
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 sliced mushrooms with the onion, or stir in peas at the same time as the broccoli.
- Different cheese vibe: Swap cheddar for mozzarella + extra Parmesan for a stretchier finish, or use smoked gouda for a bolder flavor.
- Protein swap: Use cooked shredded rotisserie chicken (stir in at the end) or browned turkey sausage.
- Gluten-free: Use gluten-free orzo if available and watch the simmer time (it can vary by brand).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of broth or milk, stirring halfway, until hot and creamy again (orzo loves to soak up sauce as it sits).
FAQ
Can I use frozen broccoli instead of fresh?
Yes. Thaw it first and pat it dry if it’s watery, then add it near the end (after the orzo is almost done) so it doesn’t overcook. Frozen broccoli is softer by nature, but still totally works.
How do I keep the cheese sauce from getting grainy?
Turn the heat to low before adding any cheese, and add it gradually while stirring. Also, avoid boiling once the dairy is in—gentle heat is the secret to smooth, creamy results.
What if my orzo isn’t cooked but the pan looks dry?
Add more liquid 1/4 cup at a time (broth or milk), stir, and keep simmering until tender. Different pans and stovetops simmer differently, and orzo brands can vary.
Can I make this ahead for meal prep?
Definitely. It reheats well—just plan to add a splash of liquid when warming it up. For the freshest texture, keep the broccoli slightly crisp-tender and don’t overcook it the first time.
What’s the best pan to use for creamy chicken broccoli orzo?
A large deep skillet with a lid or a Dutch oven is ideal. You want enough surface area to sauté the chicken and onion, plus enough depth for the orzo to simmer without overflowing.