If “comfort food” and “weeknight doable” had a baby, it would be this creamy cheesy chicken broccoli orzo. It’s cozy, saucy, and loaded with tender chicken, bright broccoli, and tiny orzo that cooks right in the same pan.
No separate pasta pot, no complicated steps, and yes, the cheese pull is real. This is the kind of one-pan dinner that feels a little fancy but acts like it has your back on a Tuesday.
Why You’ll Love This
It’s a true one-pan meal with minimal dishes, big flavor, and a creamy, cheesy sauce that clings to every piece of orzo. Plus, the broccoli cooks right on top so it stays vibrant and crisp-tender instead of turning into sad mush.
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
- 1/2 tsp paprika (smoked or regular)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups dry orzo
- 3 1/2 cups chicken broth (low sodium recommended)
- 1 cup milk (whole or 2%)
- 2 cups broccoli florets (small bite-size pieces)
- 1/2 cup heavy cream (optional, for extra richness)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice (optional but highly recommended)
- 2 tbsp chopped parsley (optional, for serving)
- Red pepper flakes (optional, for serving)
How to Make It
- Season the chicken with 1 tsp salt, pepper, garlic powder, and paprika. Heat a large deep skillet or sauté pan (with a lid) over medium-high heat and add olive oil.
- Sear the chicken for 3–4 minutes, stirring occasionally, until lightly golden on the outside (it does not need to be cooked through yet). Transfer to a plate.
- Reduce heat to medium. Add butter, then stir in the onion. Cook 3–4 minutes until softened, scraping up any browned bits. Add garlic and cook 30 seconds until fragrant.
- Add the orzo and toast for 1 minute, stirring so it gets coated in the buttery onion mixture. This helps build flavor and keeps the texture on point.
- Pour in the chicken broth and milk, then stir well. Bring to a gentle simmer and add the remaining 1/2 tsp salt. Nestle the chicken (and any juices) back into the pan.
- Cover and cook for 8 minutes, stirring once halfway through to prevent sticking. Keep it at a low simmer, not a rolling boil.
- Scatter the broccoli over the top, cover again, and cook 3–5 minutes until the broccoli is crisp-tender and the orzo is al dente. If it looks dry, add a splash of broth.
- Turn heat to low. Stir in heavy cream (if using), then add cheddar and Parmesan a handful at a time, stirring until melted and glossy. Finish with lemon juice if using, taste, and adjust salt/pepper.
- Let it sit off the heat for 2 minutes to thicken, then top with parsley and red pepper flakes and serve straight from the pan.
Tips for the Best Results
- Use a deep skillet with a lid: Orzo needs enough liquid space, and the lid helps cook it evenly without drying out.
- Cut broccoli small: Smaller florets cook fast and fit the “one-pan, no stress” vibe.
- Simmer gently: A hard boil can make the orzo cook unevenly and stick to the bottom.
- Stir once or twice: Orzo loves to cling to the pan. A quick stir halfway is usually all it needs.
- Shred your own cheese if you can: Pre-shredded cheese can be coated with anti-caking agents that make the sauce less smooth.
- Add cheese off the heat or on low: High heat can make cheese seize, and we want creamy, not grainy.
- Finish with lemon: It doesn’t make it “lemony,” it just wakes up the whole dish and balances the richness.
Variations
- Make it spicy: Add 1/2 tsp crushed red pepper flakes with the garlic, or stir in a spoonful of Calabrian chili paste at the end.
- Swap the veg: Try asparagus tips, peas, baby spinach (stir in at the end), or chopped zucchini (add with the broccoli).
- Go extra herby: Add Italian seasoning with the broth, or finish with basil and a little more Parmesan.
- Use rotisserie chicken: Skip searing. Add shredded rotisserie chicken when you add the broccoli so it warms through without drying out.
- Lighten it up: Use milk instead of heavy cream (or skip it entirely) and reduce cheddar to 1 cup; it’ll still be creamy.
- Gluten-free-ish note: Orzo is traditionally wheat-based. If using a gluten-free orzo alternative, check the package and adjust liquid/cook time as needed.
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 the sauce, stirring halfway through until hot. The orzo will thicken as it sits, so that little splash is the secret to bringing back the creamy texture.
FAQ
Can I use chicken thighs instead of chicken breast?
Yes, and they’re extra forgiving. Boneless, skinless thighs stay juicy and add a little more richness. Cook time is about the same, but make sure the pieces are bite-size so they finish cooking when the orzo does.
My orzo soaked up all the liquid—how do I fix it?
Totally normal if your simmer was a bit high or your pan runs hot. Add 1/4 cup broth or milk at a time over low heat, stirring until it’s creamy again. Once the cheese melts, it will look saucier, too.
How do I keep the cheese sauce from turning grainy?
Keep the heat low when adding cheese and stir it in gradually. Also, shredding your own cheddar helps a lot. If it starts to look grainy, add a splash of warm milk and stir gently to smooth it out.
Can I use frozen broccoli?
Yes. Add it straight from frozen in the “broccoli step,” but expect it to release a bit more water and be softer. If you want it less mushy, thaw and pat dry first, or add it at the very end and cover for just 2–3 minutes.
What pan size works best for this one-pan orzo?
A 12-inch deep skillet or sauté pan with a lid is ideal. You want enough surface area so the orzo cooks evenly and enough depth so the liquid doesn’t splash or evaporate too quickly.