Name: Cheesy Chicken Broccoli Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken breast, diced; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 2 cups broccoli florets; 1 cup orzo pasta; 4 cups chicken broth; ½ cup heavy cream; 1½ cups shredded cheddar cheese; ½ cup grated Parmesan cheese; Salt and pepper to taste

Why You’ll Love This Recipe

I love how this meal comes together in just one skillet with no need to boil the pasta separately. The orzo cooks right in the broth, soaking up all the savory flavors, while the creamy cheddar-Parmesan sauce pulls everything together. It’s warm, hearty, and totally kid-approved—ideal for quick weeknight dinners or reheating for lunch the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb chicken breast, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup orzo pasta
• 4 cups chicken broth
• ½ cup heavy cream
• 1½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

directions

In a large skillet, I heat olive oil over medium heat. I add the diced chicken and cook for 6–8 minutes until golden and cooked through. I then remove the chicken and set it aside.
In the same skillet, I sauté the onion and garlic for 2–3 minutes until the onion becomes translucent.
I add the broccoli florets and cook for 3–4 minutes, just until they begin to soften.
I stir in the orzo and pour in the chicken broth. I bring it to a simmer, then cover and cook for 8–10 minutes until the orzo is tender and most of the broth is absorbed.
I lower the heat and stir in the heavy cream, cheddar, and Parmesan until the cheese melts and the sauce becomes creamy.
I return the cooked chicken to the skillet, season with salt and pepper, and stir everything together.
I serve it hot, optionally topped with extra cheese or fresh herbs.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 450 kcal per serving

Variations

I use rotisserie chicken for an even quicker prep.
I swap cheddar for gouda or mozzarella for a different cheese pull.
I mix in spinach or peas along with the broccoli.
I add a pinch of crushed red pepper for subtle heat.
I use whole wheat orzo for extra fiber and texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat or in the microwave, adding a splash of broth or milk to bring the creamy texture back.

FAQs

Can I use frozen broccoli?

Yes—I thaw it slightly and add it during the same step. It works just as well and is a great shortcut.

What other pasta can I use besides orzo?

I sometimes use small pasta shapes like ditalini or pearl couscous if I’m out of orzo.

Can I make this dish ahead of time?

Definitely—I make it a few hours ahead and gently reheat before serving. It holds up well.

Can I make this lighter?

I replace heavy cream with half-and-half or whole milk, and reduce the cheese slightly if I want a lighter version.

How do I keep the cheese sauce from getting grainy?

I make sure to reduce the heat before adding the cheese and stir constantly so it melts smoothly without separating.

Conclusion

This Cheesy Chicken Broccoli Orzo is the kind of comfort food I love most—creamy, cheesy, and filled with wholesome ingredients in one easy skillet. It’s simple to make, perfect for busy nights, and always hits the spot. I hope it becomes one of your go-to weeknight winners!