Cheesy Chicken Broccoli Orzo for Easy Family Dinners

If you’re in that “I need dinner, but I also need my brain to stop thinking” zone, this Cheesy Chicken Broccoli Orzo is the move. It’s cozy, creamy, and checks the whole family-dinner box without a million dishes.

Orzo cooks up like pasta but acts like a shortcut risotto—aka it gets silky and comforting fast. Add juicy chicken, bright broccoli, and a blanket of cheese, and suddenly Tuesday feels way more manageable.

Why You’ll Love This

It’s a one-pan(ish) dinner that tastes like you tried way harder than you did: tender chicken, crisp-tender broccoli, and creamy, cheesy orzo that’s kid-friendly, adult-approved, and perfect for leftovers.

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 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 1/2 cups dry orzo
• 3 cups low-sodium chicken broth
• 1 cup milk (whole milk preferred, but any works)
• 3 cups broccoli florets, chopped small
• 1/2 cup grated Parmesan
• 1 1/2 cups shredded cheddar (sharp or mild)
• 2 tbsp cream cheese (optional, for extra creaminess)
• 1 tbsp lemon juice (optional, to brighten)
• Optional garnish: chopped parsley, extra Parmesan, red pepper flakes

How to Make It

1. Season the chicken with 1 tsp salt, pepper, and garlic powder. Toss to coat.
2. 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 browned and mostly cooked through. Transfer to a plate.
3. Lower heat to medium. Add butter, then onion. Cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4. Add orzo and stir for 1 minute to toast it slightly (this helps flavor and keeps it from turning mushy).
5. Pour in chicken broth and milk. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
6. Simmer uncovered for 6 minutes, stirring often so the orzo doesn’t stick.
7. Stir in broccoli. Simmer 3–5 minutes more, stirring frequently, until orzo is tender and broccoli is crisp-tender. If it looks dry before the orzo is done, add a splash of broth or milk.
8. Reduce heat to low. Stir in Parmesan, cheddar, and cream cheese (if using) until melted and creamy.
9. Add the chicken back in and stir until warmed through. Taste and adjust salt, then add lemon juice if you want a little pop.

Tips for the Best Results

• Cut broccoli small so it cooks quickly and mixes into every bite (no giant tree situations).
• Stir the orzo often once the liquid goes in—this is the difference between creamy and stuck-to-the-pan.
• Use freshly grated Parmesan if possible; it melts smoother than the shelf-stable shaker kind.
• Don’t boil aggressively. A gentle simmer keeps the milk from separating and prevents uneven cooking.
• Cheese goes in last over low heat. High heat can make cheese grainy.
• If your family likes it extra saucy, hold back 1/2 cup broth and add it at the end as needed.
• Chicken thighs stay especially juicy, but breasts work great if you don’t overcook them during the first sear.

Variations

• Make it spicy: add 1/4–1/2 tsp red pepper flakes with the garlic, or stir in a spoonful of Calabrian chili paste.
• Swap the veg: use peas, spinach, or chopped asparagus. Add quick-cooking veggies near the end.
• Different cheese vibe: try Monterey Jack, mozzarella for extra stretch, or Gruyère for a more grown-up flavor.
• Gluten-free: use gluten-free orzo if you can find it; cook time may vary, so watch the liquid level.
• Extra protein: stir in cooked crumbled bacon, or top with crispy prosciutto for a salty crunch.
• More hidden veggies: finely dice carrots and celery and sauté 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 gently on the stove or in the microwave with a splash of broth or milk, stirring halfway through, until creamy again.

FAQ

Can I use frozen broccoli instead of fresh?

Yes. Thaw it first if you can, then pat dry so it doesn’t water down the sauce. If adding straight from frozen, expect the orzo to need an extra minute or two and consider using slightly less liquid at the start.

My orzo turned out too thick—how do I fix it?

Totally normal after it sits for a minute (or overnight). Stir in warm chicken broth or milk, a little at a time, over low heat until it loosens back up. Finish with a small pinch of salt if the added liquid dulls the flavor.

Can I make Cheesy Chicken Broccoli Orzo ahead for meal prep?

Yes, but keep it a touch saucier than you think you need. Cook it just until the orzo is tender, then cool and store. When reheating, add a splash of broth or milk and stir well to bring back the creamy texture.

What’s the best chicken to use for this recipe?

Boneless, skinless thighs are the most forgiving and stay juicy, especially for busy weeknights. Chicken breast is great too—just sear quickly and don’t worry about cooking it 100% in the first step since it finishes warming through at the end.

Can I make it without milk or cream cheese?

You can. Swap the milk for more broth, then rely on the cheddar and Parmesan for creaminess. It’ll be a little less rich, but still delicious. If you want it extra creamy without dairy, try an unsweetened plain nondairy milk and a dairy-free cheese that melts well.