If you’re craving cozy comfort food but don’t want a million ingredients or a sink full of dishes, this easy cheesy chicken broccoli orzo is your move. It’s creamy, gooey, and packed with protein and greens—basically the weeknight trifecta.
Everything comes together in one pan (yep, even the pasta), and the vibe is “mac and cheese energy” with a little more grown-up balance. Let’s make it.
Why You’ll Love This
This is a simple-ingredients, one-pan dinner that tastes like you did the most: tender chicken, broccoli that stays bright, and orzo cooked right in a cheesy, creamy sauce so every bite is perfectly coated.
Ingredients
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil (divided)
- 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 or 2% works best)
- 3 cups broccoli florets (bite-size)
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 tbsp butter
- Optional: pinch of red pepper flakes, lemon wedge for finishing
How to Make It
- Season the chicken with 1 tsp salt, pepper, and garlic powder. Toss to coat so every piece is seasoned, not just the top.
- Heat 1 tbsp olive oil in a large deep skillet or sauté pan over medium-high heat. Add chicken and cook 4–6 minutes, stirring occasionally, until mostly cooked through and lightly golden. Transfer to a plate.
- Add the remaining 1 tbsp olive oil to the pan. Stir in the onion and cook 2–3 minutes until softened, scraping up any browned bits (that’s flavor). Add garlic and cook 30 seconds.
- Pour in the orzo and toast for 1 minute, stirring constantly. This helps it stay a little more al dente and adds a subtle nutty flavor.
- Add chicken broth and milk. Bring to a gentle boil, then reduce to a lively simmer over medium heat. Cook 6–8 minutes, stirring often so the orzo doesn’t stick, until the pasta is almost tender and the liquid has thickened.
- Stir in broccoli florets. Cover and cook 2–3 minutes, just until the broccoli turns bright green and is crisp-tender.
- Reduce heat to low. Add butter, cheddar, and Parmesan, stirring until melted and creamy. If it looks too thick, splash in a bit more broth or milk, 1–2 tbsp at a time.
- Add the chicken (and any juices) back to the pan. Stir and cook 1–2 minutes until the chicken is fully cooked and everything is hot. Taste and adjust seasoning. Finish with red pepper flakes or a squeeze of lemon if you want a little pop.
Tips for the Best Results
- Use a deep pan: Orzo expands and you want room to stir without launching pasta across your stove.
- Stir often once the liquid goes in: Orzo is clingy. Frequent stirring keeps it creamy, not stuck.
- Don’t overcook the broccoli: Add it near the end so it stays bright and doesn’t go soft.
- Shred your own cheese if you can: Pre-shredded cheese can be coated to prevent clumping, which can make sauces grainy.
- Keep the heat low when adding cheese: High heat can cause cheese to separate. Low and slow = silky.
- Adjust the thickness: This dish thickens fast. A splash of broth or milk fixes everything.
Variations
- Rotisserie shortcut: Skip cooking raw chicken and stir in 2–3 cups shredded rotisserie chicken at the end.
- Extra veggie boost: Add a handful of spinach with the cheese, or stir in peas with the broccoli.
- Different cheese vibe: Swap cheddar for Monterey Jack, mozzarella (stretchy!), or a cheddar-jack blend.
- Make it a little spicy: Add 1/2 tsp smoked paprika plus red pepper flakes, or finish with hot sauce.
- Gluten-free option: Use gluten-free orzo if you can find it; watch the simmer time and stir more often.
- More lemony: Add 1 tsp lemon zest with the cheese and a squeeze of juice at the end.
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, to bring the sauce back to creamy (orzo loves to soak up liquid).
FAQ
Can I use frozen broccoli instead of fresh?
Yes. Thaw it first if you can, then pat dry to avoid watering down the sauce. Stir it in at the very end and warm through for 1–2 minutes so it doesn’t get mushy.
Why is my orzo sticking to the pan?
Orzo is a tiny pasta that settles fast. Keep the simmer at medium (not high) and stir often, especially around the edges. A nonstick or enameled pan also helps a lot.
How do I know the chicken is cooked through?
Bite-size pieces cook quickly. They should be opaque all the way through with no pink, and the internal temperature should reach 165°F. Adding the chicken back at the end also gives it a final safety heat-through.
Can I make this ahead of time?
You can, but it will thicken as it sits. If you’re making it ahead, slightly undercook the orzo by about 1 minute, then reheat with extra broth or milk to loosen the sauce before serving.
What can I use if I don’t have milk?
Half-and-half makes it richer, while evaporated milk works great for extra creaminess. In a pinch, you can use all broth, but the final sauce will be less creamy—add a bit more butter and cheese to balance it out.