Cheesy Chicken Broccoli Orzo for Busy Weeknights

If your weeknights are giving “15 tabs open in my brain,” this Cheesy Chicken Broccoli Orzo is about to be your new reset. It’s cozy, creamy, and feels like a full meal without creating a mountain of dishes.

Everything cooks together in one pan: tender chicken, little pasta pearls, and bright broccoli all wrapped in a cheesy sauce. It’s the kind of dinner that makes you look way more put-together than you feel.

Why You’ll Love This

It’s a one-pan, weeknight-friendly dinner that hits all the comfort-food notes—cheesy, creamy, and satisfying—while still packing in protein and a real vegetable moment with broccoli.

Ingredients

• 1 pound boneless, skinless chicken breast (or thighs), cut into 1-inch pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups orzo (dry)
• 3 cups low-sodium chicken broth
• 1 cup milk (2% or whole)
• 2 cups broccoli florets, chopped small
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded sharp cheddar (or a cheddar blend)
• 1 teaspoon Dijon mustard (optional, but boosts the cheese flavor)
• Pinch of red pepper flakes (optional)
• 1 tablespoon lemon juice (optional, for brightness)

How to Make It

1. Season the chicken with salt, pepper, and garlic powder. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. Add chicken and cook 3–5 minutes, stirring occasionally, until lightly browned (it doesn’t need to be fully cooked yet). Transfer chicken to a plate.
3. Reduce heat to medium. Add butter, then sauté onion for 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4. Add orzo to the pan and stir for 1 minute to toast slightly. Pour in chicken broth and milk, scraping up any browned bits on the bottom.
5. Return the chicken (and any juices) to the pan. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 8 minutes, stirring once or twice to prevent sticking.
6. Stir in broccoli. Cover again and cook 3–5 minutes, until the orzo is tender and the broccoli is crisp-tender. If the mixture looks too thick, splash in a bit more broth or milk.
7. Turn heat to low. Stir in Parmesan, cheddar, and Dijon mustard (if using) until melted and glossy. Add red pepper flakes if you like a little kick.
8. Taste and adjust salt and pepper. Finish with lemon juice for a brighter, less-heavy feel. Serve hot while it’s extra creamy.

Tips for the Best Results

• Cut broccoli small so it cooks quickly and you get a little green in every bite.
• Keep the simmer gentle. A hard boil can over-reduce the liquid and make the orzo stick.
• Stir a couple times while the orzo cooks—especially around the edges—so nothing scorches.
• Shred your own cheddar if you can. Pre-shredded cheese has anti-caking agents that can make the sauce less smooth.
• Add cheese off the heat (or on very low). High heat can cause cheese to get grainy.
• If it thickens too much while sitting, loosen with a splash of milk or broth and stir well.

Variations

• Rotisserie shortcut: Skip browning chicken. Stir in 2–3 cups shredded rotisserie chicken when you add the broccoli.
• Extra veggie: Add a couple handfuls of spinach at the end until wilted, or stir in peas with the broccoli.
• Different cheese vibe: Swap cheddar for mozzarella for extra stretch, or use smoked gouda for a deeper flavor.
• Gluten-free: Use gluten-free orzo (cook time may vary; add liquid as needed).
• More protein: Add crispy bacon bits on top, or stir in white beans at the end for a pantry boost.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of milk or broth, stirring halfway through, until creamy and warmed through.

FAQ

Can I use frozen broccoli instead of fresh?

Yes. Add frozen broccoli a little earlier (about 1–2 minutes sooner than fresh) and expect it to soften more. If your frozen broccoli releases extra water, let the pan simmer uncovered for a minute at the end to thicken.

My orzo is sticking to the bottom—what am I doing wrong?

Orzo likes to settle, especially in wide pans. Keep the heat at a gentle simmer (not a rapid boil) and stir once or twice while it cooks, making sure to scrape the bottom. A heavy-bottomed skillet or Dutch oven also helps.

Can I make this ahead for meal prep?

Totally. It reheats well, just thicker. Portion it into containers and, when reheating, add 1–2 tablespoons milk or broth per serving and stir until the sauce loosens back up.

What’s the best cheese for super creamy results?

Sharp cheddar gives the most flavor, but for maximum creaminess use a mix: cheddar for taste plus a little mozzarella or Monterey Jack for melt. Always add cheese on low heat to keep the sauce smooth.

Can I swap the chicken for something else?

Yes. Turkey breast works the same way as chicken. For a meatless option, skip the chicken and use chickpeas or white beans, plus swap in vegetable broth. You may want to add extra seasoning (like paprika or Italian seasoning) to keep it bold.