Creamy, cheesy, cozy, and loaded with greens—this Comfort-Food Cheesy Chicken Broccoli Orzo Recipe is the kind of dinner that makes a random weeknight feel like you have your life together. It’s got tender chicken, bitey broccoli, and orzo that cooks up like little pasta-rice clouds in a velvety cheese sauce.
Best part: it’s basically a one-pan situation (okay, one pan plus a cutting board), and it reheats like a dream. If you love mac and cheese energy but want a full meal with protein and veggies, you’re in the right place.
Why You’ll Love This
This recipe hits every comfort-food note—creamy sauce, melty cheese, and savory chicken—while the broccoli keeps it feeling balanced, not heavy. It’s fast enough for busy nights, cozy enough for Sunday dinner, and flexible enough to handle whatever you’ve got in the fridge.
Ingredients
- 1 lb boneless, skinless chicken breast (or thighs), cut into 1-inch pieces
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil (or butter)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups dry orzo
- 3 cups low-sodium chicken broth
- 1 cup milk (whole milk is creamiest, but 2% works)
- 3 cups broccoli florets (bite-sized)
- 4 oz cream cheese, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella (optional, for extra stretch)
- 1/4 tsp smoked paprika (optional but cute)
- 1 tbsp lemon juice (optional, for brightness)
- 2 tbsp chopped parsley (optional, for serving)
How to Make It
- Season the chicken with 1 tsp salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
- 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 and lightly golden. Transfer chicken to a plate.
- Reduce heat to medium. Add the chopped onion to the same pan and cook 2–3 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
- Stir in the orzo and toast for about 1 minute, scraping up any browned bits from the pan (that’s flavor; don’t lose it).
- Pour in chicken broth and milk. Add remaining 1/2 tsp salt and smoked paprika if using. Bring to a gentle boil, then reduce to a steady simmer.
- Simmer uncovered for 6 minutes, stirring often so the orzo doesn’t stick. Add broccoli florets, stir, and continue simmering 3–5 minutes more, until orzo is tender and most of the liquid is absorbed.
- Lower heat to low. Stir in cream cheese until fully melted and the sauce looks smooth and glossy.
- Add cheddar (and mozzarella if using) and stir until melted. Return the chicken and any juices to the pan and cook 1–2 minutes, until chicken is warmed through and the sauce is creamy. If it seems too thick, splash in a bit more milk or broth.
- Turn off the heat. Add lemon juice if using, taste, and adjust salt/pepper. Top with parsley and serve immediately while it’s peak creamy.
Tips for the Best Results
- Stir the orzo often. Orzo loves to cling to the pan. A few good stirs while simmering keeps it silky, not stuck.
- Cut broccoli small. Bite-sized florets cook fast and stay bright. Huge florets can turn the texture uneven.
- Use freshly shredded cheese. Pre-shredded cheese is convenient, but it can melt a little grainy because of anti-caking agents.
- Keep the heat low for the cheese step. High heat can make cheese sauces split. Low and slow = smooth and dreamy.
- Don’t overcook the chicken early. It finishes warming at the end, so pull it once it’s mostly done to avoid dry bites.
- Want extra saucy? Add an additional 1/4–1/2 cup milk at the end and stir until glossy.
Variations
- Rotisserie chicken shortcut: Skip cooking raw chicken and stir in 2–3 cups shredded rotisserie chicken at the end.
- Spicy version: Add 1/4–1/2 tsp red pepper flakes with the garlic, or stir in a spoonful of hot sauce at the end.
- Extra veggie boost: Add a handful of baby spinach at the end to wilt, or sauté mushrooms with the onion.
- Different cheese vibe: Swap cheddar for Monterey Jack, fontina, or a cheddar-jack blend. Add a little Parmesan for salty depth.
- Gluten-free-ish note: Use gluten-free orzo if you can find it, and keep an eye on liquid amounts since brands vary.
- Soupier comfort bowl: Add 1 extra cup broth and serve it like a thick, creamy orzo chowder.
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 milk or broth, stirring halfway through, until creamy again. For best texture, avoid boiling it hard when reheating.
FAQ
Can I make this Comfort-Food Cheesy Chicken Broccoli Orzo Recipe in advance?
Yes—just know it will thicken as it cools. Make it fully, cool, then refrigerate. When reheating, add 2–4 tablespoons of milk or broth per serving and stir until the sauce loosens back up.
What’s the best cut of chicken for this?
Chicken thighs stay extra juicy and are very forgiving, but chicken breast works great too. If you use breast, keep the pieces around 1 inch and don’t over-sear; they’ll finish at the end.
My cheese sauce turned grainy—what happened?
Usually it’s heat-related or cheese-related. Keep the heat low when melting in the cheeses, and use freshly shredded cheese if possible. If it looks a little grainy, whisk in a splash of warm milk and stir gently until it smooths out.
Can I use frozen broccoli instead of fresh?
Totally. Add frozen broccoli a bit earlier (around the same time you start simmering) or thaw first and add at the broccoli step. Frozen broccoli releases more water, so you may need an extra handful of cheese at the end to keep it ultra creamy.
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 watery. If the pan looks dry before the orzo is tender, add a splash of broth and keep simmering, stirring often, until it’s perfect.