Go Back

Cheesy Chicken Broccoli Orzo

A comforting one-pot dish featuring tender chicken, creamy cheesy sauce, and broccoli, perfect for a quick family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Swap for thighs for richer flavor.
  • 2 cups orzo pasta Use whole-wheat orzo for a healthier option.
  • 3 cups broccoli florets, trimmed Swap with spinach or kale for a stronger green presence.
  • 3 tablespoons butter or olive oil Butter will give a more indulgent result.
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half Use unsweetened almond milk for a lighter twist.
  • 1.5 cups shredded sharp cheddar cheese Mix with Gruyere for nutty depth.
  • 0.5 cup grated Parmesan cheese Plus extra for serving.
  • Salt and freshly ground black pepper to taste
  • 0.5 teaspoon smoked paprika Optional for warmth.
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Season the chicken pieces with salt, pepper, and a pinch of smoked paprika. Heat 1 tablespoon butter or oil in a large skillet over medium-high heat until it shimmers.
  2. Add the chicken and sear until golden and just cooked through, about 4–5 minutes. Remove and set aside.
  3. In the same skillet, lower heat to medium and add the remaining butter. Add the chopped onion and sauté until translucent.
  4. Add the garlic and stir for 30 seconds until fragrant.
  5. Pour in the orzo and toast gently for 1–2 minutes, stirring until the edges take on a faintly nutty scent.
Cooking
  1. Add the chicken broth and milk, bring to a gentle boil, then reduce heat to a simmer.
  2. Cook, uncovered, stirring occasionally, until the orzo is al dente, about 8–10 minutes.
  3. Stir in the broccoli florets during the last 4 minutes of cooking.
  4. Remove the pan from heat and fold in the shredded cheddar and Parmesan until melted.
  5. Add the cooked chicken back to the skillet and combine. Taste and adjust seasoning.
Serving
  1. Let the dish rest for 2 minutes; the sauce will thicken slightly.
  2. Finish with chopped parsley and extra Parmesan. Serve warm.

Notes

To make it vegetarian, substitute cubed firm tofu and vegetable broth and increase broccoli to 4 cups.