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Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo is a one-pot skillet meal with creamy, golden cheddar sauce that clings to tender orzo. Bite-sized chicken and bright green broccoli cook right in, so every spoonful is richly cheesy with minimal effort.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Sear 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 the orzo and build the cream sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Add the orzo and toast for 1 minute, then pour in the chicken broth and heavy cream and bring to a simmer.
Cook the orzo and broccoli
  1. Simmer the orzo uncovered for 8-10 minutes, stirring often, until it’s tender. Add the broccoli florets in the last 4 minutes of cooking so they turn bright green and just tender.
Cheese it up
  1. Stir in the shredded sharp cheddar and grated Parmesan until melted and the orzo looks creamy with a glossy sauce. Return the chicken to the pan and stir to combine, then taste and adjust seasoning.
Finish and serve
  1. Garnish with fresh parsley and serve immediately while the cheese sauce is warm and stretchy.

Notes

For best texture, stir frequently while the orzo simmers so the sauce thickens evenly instead of sticking. Store leftovers in the refrigerator up to 3 days; reheat with a splash of broth or milk to loosen the creamy sauce. Freezing is not recommended because the cream sauce can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a less rich sauce while keeping the cheddar and Parmesan.