When you want something cozy, creamy, and low-effort—but still feels like a real dinner—this one’s the move. Think: tender chicken, bright broccoli, and orzo that cooks right in the pot, soaking up all that savory goodness.
This is the kind of meal that makes a random weeknight feel a little more put-together. Bonus: it’s one pot, minimal chaos, maximum cheesy comfort.
Why You’ll Love This
It’s a cozy, one-pot situation with creamy, cheesy vibes and actual veggies, and it lands that perfect balance of comforting but not heavy—plus the orzo cooks in the same pot, so cleanup stays blessedly simple.
Ingredients
- 1 tablespoon olive oil
- 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 Italian seasoning
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry orzo
- 3 1/2 cups chicken broth (low-sodium preferred)
- 2 cups broccoli florets, cut small
- 1/2 cup heavy cream (or half-and-half)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional but highly recommended)
- 1 tablespoon lemon juice (optional, for a bright finish)
- Pinch of red pepper flakes (optional)
How to Make It
- Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the chicken and season with salt, pepper, and Italian seasoning.
- Sear the chicken for 3–4 minutes, stirring occasionally, until lightly golden on the outside (it doesn’t need to be fully cooked yet). Transfer to a plate.
- Reduce heat to medium. Add the chopped onion and cook for 2–3 minutes, scraping up any browned bits. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and stir for 1 minute to toast it (this boosts flavor in a big way).
- Stir in the orzo, then pour in the chicken broth. Bring to a gentle boil, then reduce to a steady simmer.
- Add the chicken (and any juices) back to the pot. Simmer uncovered for 7 minutes, stirring often so the orzo doesn’t stick.
- Add the broccoli florets. Cook 3–5 minutes more, stirring, until the orzo is al dente and the broccoli is tender-crisp. Add a splash more broth if it’s looking too thick too soon.
- Turn the heat to low. Stir in the cream, cheddar, Parmesan, and Dijon mustard (if using) until smooth and creamy. Taste and adjust salt and pepper.
- Finish with lemon juice and/or red pepper flakes if you want a little brightness or heat. Let it sit 2 minutes to thicken, then serve warm.
Tips for the Best Results
- Cut broccoli small. Smaller florets cook quickly and evenly without turning mushy.
- Stir the orzo often. Orzo loves clinging to the bottom of the pot, so a quick stir every minute or so keeps it silky.
- Use freshly shredded cheese if you can. Pre-shredded cheese has anti-caking agents that can make sauces less smooth.
- Keep the simmer gentle. A rolling boil can overcook the orzo before the liquid reduces the right way.
- Add dairy off the heat (or on low). This keeps the cheese from getting grainy and helps everything melt evenly.
- Don’t skip the “rest.” Two minutes at the end lets the sauce tighten up into that dreamy, cozy texture.
Variations
- Make it extra veggie-forward: Add a cup of chopped spinach at the end, or stir in peas with the broccoli.
- Swap the protein: Use cooked rotisserie chicken (stir it in with the broccoli), or try turkey, shrimp, or even white beans.
- Go spicy-cozy: Add 1/2 teaspoon smoked paprika and a bigger pinch of red pepper flakes.
- Change the cheese: Try Monterey Jack for meltiness, Gruyère for a fancy vibe, or a cheddar-mozzarella mix for peak stretch.
- Gluten-free: Use a small gluten-free pasta shape and watch the liquid and cook time closely (they vary a lot 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 to loosen it up, since orzo keeps soaking up sauce as it sits.
FAQ
Can I use frozen broccoli?
Yes. Add it straight from frozen during the last few minutes of cooking. Expect it to be a bit softer than fresh broccoli, and you may need an extra splash of broth because it cools the pot down.
How do I keep the cheese sauce from getting grainy?
Keep the heat low when adding the cream and cheese, and stir until just melted. Also, freshly shredded cheddar melts smoother than pre-shredded. If the pot is too hot, pull it off the burner for a minute before adding cheese.
What if my orzo is done but there’s still a lot of liquid?
Turn the heat to low and simmer for 1–2 minutes more, stirring, to help it reduce. If it’s still soupy, let it rest off heat for a couple minutes—orzo continues absorbing as it cools slightly.
What if my one-pot orzo got too thick?
No stress—this is super common with orzo. Stir in a splash of warm broth, milk, or even water until it’s creamy again. Taste and re-season if needed since extra liquid can mute the salt.
Can I make this ahead for meal prep?
Totally. It reheats well, just plan to add liquid when warming it up. For the freshest texture, you can also cook the broccoli a touch under (more tender-crisp) so it doesn’t soften too much after reheating.