If “dinner that actually gets eaten” is the goal, this Cheesy Chicken Broccoli Orzo is your new weeknight hero. It’s creamy, cozy, and packed with protein and broccoli—yet it still tastes like the comfort food kids request on repeat.
Everything cooks in one pan (yes, even the orzo), so you get max payoff with minimal cleanup. Consider this your secret weapon for busy nights, picky eaters, and “what’s for dinner?” panic.
Why You’ll Love This
It’s a one-pan, creamy-cheesy situation with tender chicken, soft orzo, and broccoli in every bite—mild flavors, comforting texture, and easy to customize for the whole family.
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
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups dry orzo
- 3 cups low-sodium chicken broth
- 1 1/2 cups broccoli florets, chopped small (fresh or frozen)
- 1/2 cup heavy cream (or half-and-half)
- 1 1/2 cups shredded cheddar cheese (sharp or mild)
- 1/4 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, for extra “cheesy” flavor)
- 2 tbsp chopped parsley (optional, for serving)
How to Make It
- Season the chicken with 1 tsp of the salt, pepper, and garlic powder. Set a large deep skillet or sauté pan over medium-high heat and add the olive oil.
- Add the chicken in a single layer and cook 3–4 minutes, stirring occasionally, until mostly cooked through and lightly golden. Transfer to a plate (it will finish cooking later).
- Reduce heat to medium. Add butter, then stir in the onion. Cook 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in the orzo and toast for about 1 minute, coating it in the buttery aromatics. This helps the flavor taste extra cozy.
- Pour in the chicken broth and add the remaining 1/2 tsp salt. Stir well, scraping any browned bits from the bottom. Bring to a gentle simmer.
- Simmer uncovered for 6–8 minutes, stirring often so the orzo doesn’t stick, until it’s almost tender and the pan looks a little saucy (not dry).
- Add the broccoli and the cooked chicken (plus any juices). Stir, cover, and cook 3–4 minutes until the broccoli is tender-crisp and the chicken is cooked through.
- Turn heat to low. Stir in the cream, cheddar, Parmesan, and Dijon (if using). Mix until melted and glossy. If it looks too thick, splash in a bit more broth; if too loose, let it sit 2 minutes to thicken.
- Taste and adjust salt/pepper. Serve warm with parsley on top if you want it to look “Pinterest pretty” with zero effort.
Tips for the Best Results
- Cut the broccoli small. Tiny florets cook fast and are way more kid-friendly (less “tree” vibes).
- Stir the orzo often. Orzo is basically pasta’s clingy cousin—it loves sticking to the pan if ignored.
- Keep it at a gentle simmer. Too hard of a boil can reduce liquid too fast before the orzo is tender.
- Shred your own cheese if you can. Bagged shredded cheese works, but fresh-shredded melts smoother and creamier.
- Use low heat for the cheese. High heat can make cheese turn grainy. Low and slow = silky.
- Save a splash of broth. Great for loosening the sauce when reheating (or if your orzo drinks up extra liquid).
Variations
- Extra veggie version: Add grated carrot with the onion, or stir in peas at the end for a pop of sweet.
- Rotisserie chicken shortcut: Skip cooking raw chicken; stir in 2–3 cups shredded rotisserie chicken when you add the broccoli.
- “Mac and cheese” energy: Use mild cheddar and skip the Dijon, then add a pinch of paprika for color without spice.
- Make it a little fancy: Swap in smoked cheddar or add a squeeze of lemon at the end to brighten everything.
- Gluten-free option: Use a small gluten-free pasta (orzo-style if you can find it) and follow the package cook-time, adding broth as needed.
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 broth or milk, stirring halfway through, until creamy and hot again.
FAQ
Can I use frozen broccoli?
Yes. Use frozen florets and add them straight from the freezer. You may need 1–2 extra minutes of covered cook time, and expect a slightly softer broccoli texture (still delicious).
How do I keep the cheese sauce from getting grainy?
Turn the heat to low before adding the cheese and stir until just melted. Also, freshly shredded cheese melts smoother than pre-shredded (which often has anti-caking agents that can affect texture).
My orzo soaked up all the liquid—what should I do?
Totally normal: orzo is thirsty. Stir in extra warm broth or milk a little at a time until it loosens up and looks creamy again. This works during cooking and for reheating leftovers.
Can I make this ahead for busy weeknights?
Yes. Cook it fully, cool, and refrigerate. When reheating, add a splash of broth or milk and stir well to bring back the creamy texture. If possible, slightly undercook the broccoli so it doesn’t get too soft after reheating.
What cheese works best for kids?
Mild cheddar is the safest crowd-pleaser, but you can do a mix: cheddar for flavor plus a handful of mozzarella for extra stretchy, melty vibes. Parmesan adds a little boost without making it “too fancy.”