This creamy Cheesy Chicken Broccoli Orzo combines tender chunks of golden-seared chicken breast with perfectly cooked orzo pasta and fresh broccoli florets, all united by a rich, velvety cheese sauce. Each spoonful delivers a comforting blend of protein, vegetables, and pasta with a satisfying cheese pull that makes this dish irresistibly craveable. Simple enough for weeknight cooking yet impressive enough for company, this one-pot wonder efficiently transforms everyday ingredients into a balanced meal that’s guaranteed to please even picky eaters while providing the nutritional benefits of lean protein and green vegetables.

Why You’ll Love This Recipe

One-pot convenience: Everything cooks in a single pot for easy cleanup
Ready in 30 minutes: Perfect for busy weeknights when time is limited
Balanced nutrition: Protein, vegetables, and grains in one complete meal
Kid-friendly: Cheese sauce makes vegetables more appealing to picky eaters
Versatile base recipe: Easy to customize with different vegetables or proteins
Excellent for meal prep: Reheats beautifully for lunches throughout the week

Ingredients

For the Chicken

Boneless, skinless chicken breasts – Provides lean protein that takes on flavors well
Salt and pepper – Essential seasonings that enhance the chicken’s natural flavor
Garlic powder – Adds savory depth without the risk of burning that fresh garlic presents
Olive oil – Used for searing chicken, adding richness and preventing sticking
Italian seasoning – A convenient herb blend that adds aromatic Mediterranean notes

For the Orzo and Sauce

Orzo pasta – The rice-shaped pasta cooks quickly and creates a risotto-like texture
Butter – Creates a rich foundation for the sauce and carries flavor
Garlic – Provides aromatic depth that permeates the entire dish
Chicken broth – Forms the flavorful liquid base for cooking the orzo
Milk – Adds creaminess without making the dish too heavy
Broccoli florets – Contributes nutrition, color, and textural contrast
Cheddar cheese – Delivers the signature cheesy flavor and creamy mouthfeel
Parmesan cheese – Adds umami depth and helps thicken the sauce
Fresh herbs – Brightens the dish with color and fresh flavor

Step-by-Step Instructions

Preparing the Chicken

Begin with 1½ pounds of boneless, skinless chicken breasts. Pat them completely dry with paper towels, which is essential for achieving a proper sear. Moisture is the enemy of browning, so this step shouldn’t be skipped.

Cut the chicken into ¾-inch cubes of uniform size. Consistent pieces ensure even cooking and perfect texture throughout. In a small bowl, combine 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of garlic powder. Sprinkle this seasoning mixture over the chicken pieces and toss to coat evenly.

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering but not smoking. Working in batches if necessary to avoid overcrowding, add the seasoned chicken pieces in a single layer with space between them. Overcrowding causes the chicken to steam rather than sear, preventing proper browning.

Cook the chicken for 2-3 minutes on the first side until golden brown, then flip the pieces and cook for an additional 2 minutes. The goal is to develop color and flavor while partially cooking the chicken—it will finish cooking with the orzo later. The chicken should be about 80% cooked at this stage.

Transfer the browned chicken to a clean plate and set aside. It’s okay if it’s not completely cooked through as it will continue cooking when returned to the pan later. Leave any browned bits in the pan as these will add tremendous flavor to the sauce.

Creating the Base for Orzo

In the same pan, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add 3 cloves of minced garlic and cook for just 30-60 seconds until fragrant but not browned. Garlic burns easily and becomes bitter, so watch it carefully and stir constantly.

Add 1½ cups of dried orzo pasta to the pan, stirring to coat it in the garlic butter. Toast the orzo for about 2 minutes, stirring frequently, until it begins to turn light golden in spots. This toasting step adds a subtle nutty flavor to the final dish, similar to the technique used in making risotto.

Pour in 3 cups of chicken broth and ½ cup of milk, stirring well to combine and scraping the bottom of the pan to release any browned bits from cooking the chicken. These flavorful remnants will enhance the sauce. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.

Cover the pan and simmer for 5 minutes, stirring occasionally to prevent sticking. The orzo will begin to absorb the liquid and release its starch, creating a naturally creamy texture.

Adding Broccoli and Finishing the Dish

While the orzo cooks, prepare 3 cups of fresh broccoli by cutting it into small, bite-sized florets of similar size for even cooking. After the orzo has simmered for 5 minutes, add the broccoli florets to the pan, stirring gently to incorporate them into the partially cooked orzo.

Return the browned chicken pieces to the pan, along with any accumulated juices on the plate. These juices contain valuable flavor that shouldn’t be discarded. Stir everything together, ensuring the chicken and broccoli are distributed throughout the orzo.

Cover the pan again and continue to simmer for an additional 5-7 minutes, or until the orzo is tender, the broccoli is bright green and crisp-tender, and the chicken is completely cooked through (reaching an internal temperature of 165°F/74°C). Check occasionally and stir gently to ensure even cooking and prevent the bottom from sticking.

If the mixture seems too dry at any point, add a splash more broth or milk to maintain a creamy consistency. The orzo should be tender but not mushy, and there should be some creamy sauce surrounding the pasta, chicken, and broccoli.

Once everything is properly cooked, remove the pan from the heat. Add 1 cup of shredded sharp cheddar cheese and ¼ cup of grated Parmesan cheese, stirring gently until the cheese is melted and fully incorporated into the creamy sauce. The residual heat will melt the cheese without overcooking the other ingredients.

Add 1 teaspoon of Italian seasoning and 2 tablespoons of chopped fresh parsley, reserving some parsley for garnish. Stir to distribute the herbs throughout the dish. Taste and adjust seasoning with additional salt and pepper if needed, remembering that the cheeses add saltiness as well.

Let the dish stand for 2-3 minutes off the heat. This brief resting period allows the sauce to thicken slightly and the flavors to meld together more completely.

Serving Suggestions

Transfer the cheesy chicken broccoli orzo to a serving dish or individual bowls. Garnish with the reserved chopped parsley and, if desired, an additional sprinkle of grated Parmesan cheese for visual appeal and extra flavor.

Serve immediately while hot, when the cheese is at its most gooey and the contrast between the tender chicken, al dente orzo, and crisp-tender broccoli is at its peak. A slice of crusty bread on the side is perfect for soaking up any extra creamy sauce.

For a complete meal, consider serving with a simple side salad dressed with a light vinaigrette to balance the richness of the main dish. The crisp, fresh salad provides a refreshing contrast to the warm, creamy orzo.

Pro Tips

Use freshly grated cheese rather than pre-shredded for smoother melting
For extra flavor, add ¼ cup of white wine before the broth and allow it to reduce
Blanch the broccoli separately if you prefer it more tender
Reserve some pasta water to adjust consistency if the dish becomes too thick
For a more golden top, place under the broiler for 2-3 minutes before serving
Shred rotisserie chicken for an even quicker meal preparation
Test the orzo frequently for doneness—it can quickly go from perfect to overcooked

Variations and Creative Ideas

This versatile recipe can be adapted in numerous ways:

Mediterranean Inspired Version

Transform this dish with Mediterranean flavors by using feta cheese instead of cheddar and adding ½ cup of quartered cherry tomatoes, ¼ cup of pitted kalamata olives, and 2 tablespoons of chopped fresh dill along with the parsley. Finish with a squeeze of lemon juice and a drizzle of olive oil for a bright, sunny flavor profile.

This variation creates a vacation-worthy dish that transports you to the Mediterranean coast. The tangy feta and briny olives complement the chicken beautifully, while the fresh dill and lemon add vibrant, herbaceous notes. Consider adding a pinch of red pepper flakes for a subtle heat that enhances all the flavors.

Creamy Pesto Alternative

Create a pesto-inspired version by stirring in ¼ cup of prepared basil pesto along with the cheeses. Replace the cheddar with mozzarella for an Italian twist, and add ½ cup of sun-dried tomatoes (drained and chopped) along with the broccoli. Finish with toasted pine nuts for added texture and nutty flavor.

This variation elevates the dish with the beloved flavors of classic pesto. The bright basil, sweet sun-dried tomatoes, and creamy mozzarella create a harmonious blend that pairs perfectly with the chicken and broccoli. The toasted pine nuts add a sophisticated touch and pleasant textural contrast to the creamy orzo.

Tex-Mex Fusion

Give this dish a Southwestern spin by seasoning the chicken with taco seasoning instead of garlic powder. Substitute pepper jack cheese for the cheddar, add 1 cup of black beans (drained and rinsed) along with the broccoli, and stir in ½ cup of corn kernels and ¼ cup of chopped cilantro at the end. Serve with diced avocado and a dollop of sour cream.

This bold variation creates a fusion dish that combines the comfort of creamy pasta with vibrant Tex-Mex flavors. The spicy pepper jack and earthy black beans add complexity, while the sweet corn provides bursts of flavor throughout. The fresh cilantro, creamy avocado, and tangy sour cream provide the perfect finishing touches for an exciting twist on the original.

Fall Harvest Adaptation

Create a cozy autumn version by substituting butternut squash cubes for the broccoli and using sage-infused chicken (add 1 tablespoon of chopped fresh sage to the chicken seasoning). Add ½ cup of dried cranberries and ¼ cup of toasted pecans before serving for sweet-tart flavor and crunchy texture.

This seasonal variation celebrates the warm, comforting flavors of fall. The sweet butternut squash and aromatic sage create a sophisticated flavor profile, while the cranberries add bright pops of flavor and color. The toasted pecans contribute a pleasant crunch and nutty depth that elevates this dish to holiday-worthy status.

Serving Suggestions

This versatile dish can be presented in various ways:

For Family Dinner: Serve family-style in a large bowl with a basket of crusty bread on the side. The casual, comforting presentation encourages everyone to help themselves to seconds. A simple green salad with a light vinaigrette balances the richness of the main dish.

For Meal Prep: Portion into individual microwave-safe containers for easy weekday lunches. The flavors actually develop overnight, making this an excellent make-ahead option. Pair with a piece of fresh fruit for a complete, balanced meal that can be quickly reheated at work or school.

For Entertaining: Present in a beautiful casserole dish, sprinkled with additional cheese and briefly broiled for a golden top. Individual ramekins can also create an elegant presentation for dinner parties. A crisp white wine, such as Sauvignon Blanc or unoaked Chardonnay, pairs beautifully with the creamy, cheesy flavors.

As a Side Dish: Serve smaller portions as a side dish alongside a simple protein like roasted chicken or grilled fish. This approach works particularly well for holiday meals or dinner parties where multiple dishes are being served.

For Children: For picky eaters, consider serving this dish with the broccoli on the side or chopped very small and fully incorporated into the creamy sauce. The familiar cheesy flavor often helps children accept vegetables they might otherwise refuse.

Storage and Reheating Advice

This dish keeps well and is perfect for leftovers:

Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day as they have time to meld together, making this an excellent make-ahead option.

Freezing: While possible to freeze, the texture of the broccoli and orzo may change slightly upon thawing. If you plan to freeze, slightly undercook the broccoli and orzo initially. Cool completely before transferring to freezer-safe containers, leaving some room for expansion. Freeze for up to 1 month.

Reheating: For best results when reheating refrigerated portions, add a splash of milk or chicken broth to restore creaminess, then warm gently on the stovetop over medium-low heat, stirring occasionally. Cover with a lid to help create steam that will revitalize the dish.

For microwave reheating, place a portion in a microwave-safe bowl, add a tablespoon of liquid (water, milk, or broth), cover with a damp paper towel, and heat on 70% power in 1-minute intervals, stirring between each until heated through. The lower power and added moisture help prevent the dish from drying out.

Refreshing Leftovers: To make refrigerated leftovers taste fresh again, add a small pat of butter and a sprinkle of fresh herbs after reheating. A squeeze of lemon juice can also brighten the flavors and make the dish taste newly made.

Make-Ahead Tips: This dish can be partially prepared in advance for quick weeknight meals. Cook the chicken and store separately, then prepare the orzo, broccoli, and sauce up to the point of adding cheese. Refrigerate for up to a day, then reheat gently on the stovetop, add the pre-cooked chicken and cheese, and finish as directed.

Frequently Asked Questions

Can I use different pasta instead of orzo? Yes, small pasta shapes like ditalini, small shells, or stars work well as substitutes for orzo, though cooking times may vary slightly. Rice can also be used for a gluten-free option, but you’ll need to adjust the liquid ratio and cooking time according to package directions.

What if my sauce is too thick/thin? For sauce that’s too thick, add additional warm milk or chicken broth, a tablespoon at a time, until you reach your desired consistency. If the sauce is too thin, simmer uncovered for a few minutes to reduce, or add a tablespoon or two of additional cheese, which will help thicken as it melts.

Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works well in this recipe. There’s no need to thaw it first—simply add it to the orzo a minute or two earlier than you would fresh broccoli since it’s already blanched. Be aware that frozen broccoli may release a bit more liquid, so you might need slightly less broth initially.

How can I make this dish healthier? To lighten this recipe, use low-fat milk instead of whole, reduce the cheese by about one-third, and increase the vegetables by adding diced bell peppers or spinach. You can also use whole wheat orzo for additional fiber, though you may need slightly more liquid and cooking time.

Can I make this vegetarian? Absolutely! Simply omit the chicken and substitute vegetable broth for chicken broth. Consider adding sautéed mushrooms, chickpeas, or cubed firm tofu for protein. You might want to enhance the umami flavor with a teaspoon of soy sauce or miso paste since you’re losing the chicken’s contribution.