Go Back

Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo made in one pan with tender chicken, bright green broccoli florets, and a creamy cheddar cream sauce that clings to every bite. The orzo is simmered until creamy and finished with melted cheddar and Parmesan for gooey, stringy texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Cheesy chicken broccoli orzo
  • 1.5 lb boneless skinless chicken breasts
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
  • 2 tbsp olive oil
  • 4 garlic cloves minced
  • 1.5 cup orzo pasta
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 2 cup broccoli florets cut small
  • 1.5 cup shredded sharp cheddar cheese
  • 0.5 cup Parmesan cheese grated
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Cook the chicken and start the one-pan orzo
  1. Season the chicken pieces with salt, pepper, garlic powder, and smoked paprika to taste, then heat olive oil in a large skillet over medium-high heat and cook until golden and cooked through, 5-6 minutes; remove to a plate.
  2. In the same pan, cook the minced garlic for 30 seconds, then add the orzo and toast for 1 minute while stirring.
  3. Pour in the chicken broth and heavy cream, then bring the mixture to a simmer.
Simmer, then melt cheese and combine
  1. Cook the orzo uncovered at a steady simmer for 8-10 minutes, stirring often, until the orzo is tender and creamy.
  2. Add the broccoli florets in the last 4 minutes of cooking and continue simmering until bright green and just tender.
  3. Stir in the shredded sharp cheddar and grated Parmesan until fully melted and the orzo is creamy.
  4. Return the cooked chicken to the pan and stir to combine; taste and adjust seasoning as needed.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the creamiest orzo, stir frequently during the 8-10 minute simmer so the starch releases evenly into the cheddar cream sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of chicken broth or cream to loosen. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream for a thinner but still cheesy sauce.