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Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo is a one-pan weeknight dinner with creamy cheddar sauce, tender chicken pieces, and bright green broccoli. Cook the orzo uncovered until creamy, then melt in sharp cheddar and Parmesan for golden, stretchy cheese strings.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • smoked paprika To taste.
  • 2 tbsp olive oil
Orzo and aromatics
  • 4 cloves garlic Minced.
  • 1.5 cup orzo pasta
  • 3 cup chicken broth
  • 1 cup heavy cream
Vegetables and cheeses
  • 2 cup broccoli florets Cut small.
  • 1.5 cup shredded sharp cheddar cheese
  • 0.5 cup Parmesan cheese Grated.
  • Fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Cook and set the chicken
  1. Season the chicken pieces with salt, pepper, garlic powder, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes until golden and cooked through, then remove.
Toast and simmer the orzo
  1. In the same pan, cook the minced garlic for 30 seconds. Add the orzo and toast for 1 minute, then pour in the chicken broth and heavy cream and bring to a simmer.
Cook orzo with broccoli
  1. Cook the orzo uncovered for 8-10 minutes, stirring often, until tender. Add the broccoli florets in the last 4 minutes of cooking so they turn bright green and just tender.
Make it creamy and finish
  1. Stir in the shredded sharp cheddar and grated Parmesan until melted and the orzo becomes creamy. Return the cooked chicken to the pan and stir to combine, then taste and adjust seasoning.
Serve
  1. Garnish the cheesy chicken broccoli orzo with fresh parsley and serve immediately.

Notes

For the creamiest texture, stir frequently while simmering so the orzo releases starch and thickens the sauce. Store leftovers in the fridge up to 3 days; reheat gently with a splash of chicken broth or cream, as the sauce will thicken. Freezing is not recommended because the cheese sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and swap the cheddar to a reduced-fat version.