Hey y'all! If you're craving a cozy, family-friendly dinner that checks all the boxes — creamy, cheesy, hearty, and packed with flavor — this Creamy Cheesy Chicken Broccoli Orzo is about to become your go-to dish! It's a comforting one-pot meal that's easy enough for weeknights, yet special enough for guests. The tender chicken, crisp-tender broccoli, and cheesy orzo bring pure comfort to every bite. Let's get cooking!
Why You'll Love This
- Made in one pot — fewer dishes to clean up!
- Creamy, cheesy, and deeply satisfying for every palate.
- Kid-friendly but sophisticated enough for grown-ups.
- Ready in about 30 minutes, perfect for busy days.
- Customizable with your favorite veggies and cheeses.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 ½ cups (300g) orzo pasta
- 3 cups (720ml) low-sodium chicken broth
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- 2 cups (180g) small broccoli florets
- ¾ cup (180ml) heavy cream
- 1 cup (100g) freshly grated sharp cheddar cheese
- ½ cup (40g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Prep the Chicken
- Season the cubed chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper.
Brown the Chicken
- Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer.
- Sauté for 3-4 minutes, turning occasionally, until golden brown (the chicken does not need to be cooked through yet). Remove to a plate and set aside.
Sauté Aromatics
- Lower heat to medium. Add the remaining 1 tablespoon olive oil, then add diced onions. Sauté for 2-3 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Cook the Orzo
- Add the orzo to the pan, stirring to coat it in the oil and aromatics. Toast for 1 minute.
- Pour in the chicken broth, remaining ½ teaspoon salt, ¼ teaspoon black pepper, and Italian seasoning. Stir to combine, scraping up any browned bits from the bottom.
- Bring to a simmer, then return the browned chicken and any juices to the pan.
- Reduce heat to low. Cover and cook for 8 minutes, stirring once or twice, until the orzo is nearly tender.
Add Broccoli
- Stir in the broccoli florets. Cover and cook another 5 minutes, until the broccoli is just tender and orzo is creamy.
Make it Creamy & Cheesy
- Remove lid, lower heat, and stir in the heavy cream, cheddar cheese, and Parmesan. Mix until cheeses are melted and the sauce is creamy and luscious, about 2 minutes.
Finishing Touches
- Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let stand for 2 minutes to thicken.
- Garnish with fresh parsley. Serve hot!
Notes
- For extra creaminess, add a splash more cream or a handful of mozzarella.
- If the orzo absorbs all liquid before it's tender, stir in extra broth ¼ cup at a time.
- Use rotisserie or precooked chicken for an even faster meal.
Variations
- Turkey & Spinach: Swap chicken for turkey and stir in baby spinach instead of broccoli.
- Mushroom Delight: Add 1 cup sliced mushrooms with the onions for a savory boost.
- Extra Cheesy: Mix in a blend of cheeses like gouda or Monterey jack for even more cheesy goodness.
Required Equipment
- Large deep skillet or Dutch oven (with lid)
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop with a splash of broth or milk for best texture.
- This dish does not freeze well due to the creamy sauce.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad or garlicky roasted vegetables.
- Pair with warm crusty bread for soaking up every bit of sauce.
- A glass of lightly oaked Chardonnay or sparkling water with lemon makes a great accompaniment.
Pro Tips
- Use freshly grated cheese for maximum meltiness and flavor.
- Cut the broccoli into small, even florets for faster, even cooking.
- Resting the orzo for a couple minutes before serving lets the sauce thicken nicely.
FAQ
Can I use frozen broccoli?
Yes, just add the frozen broccoli directly in step 10 and cook an extra 2-3 minutes if needed.
What can I use instead of heavy cream?
Half-and-half or full-fat milk will work, though the sauce will be a little less rich.
Can I make this vegetarian?
Absolutely! Skip the chicken and use extra veggies like peas or mushrooms for a delicious vegetarian version.
Prep time: 10 minutes
Cook time: 20-23 minutes
Total time: 30-33 minutes
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 ½ cups (300g) orzo pasta
- 3 cups (720ml) low-sodium chicken broth
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- 2 cups (180g) small broccoli florets
- ¾ cup (180ml) heavy cream
- 1 cup (100g) freshly grated sharp cheddar cheese
- ½ cup (40g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Season the cubed chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper.
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2Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer.
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3Sauté for 3-4 minutes, turning occasionally, until golden brown (the chicken does not need to be cooked through yet). Remove to a plate and set aside.
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4Lower heat to medium. Add the remaining 1 tablespoon olive oil, then add diced onions. Sauté for 2-3 minutes until softened.
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5Stir in the minced garlic and cook for 30 seconds, just until fragrant.
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6Add the orzo to the pan, stirring to coat it in the oil and aromatics. Toast for 1 minute.
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7Pour in the chicken broth, remaining ½ teaspoon salt, ¼ teaspoon black pepper, and Italian seasoning. Stir to combine, scraping up any browned bits from the bottom.
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8Bring to a simmer, then return the browned chicken and any juices to the pan.
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9Reduce heat to low. Cover and cook for 8 minutes, stirring once or twice, until the orzo is nearly tender.
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10Stir in the broccoli florets. Cover and cook another 5 minutes, until the broccoli is just tender and orzo is creamy.
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11Remove lid, lower heat, and stir in the heavy cream, cheddar cheese, and Parmesan. Mix until cheeses are melted and the sauce is creamy and luscious, about 2 minutes.
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12Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let stand for 2 minutes to thicken.
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13Garnish with fresh parsley. Serve hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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