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I am obsessed with Broccoli Cheddar Orzo with Chicken because it hits every craving without pretending to be fancy. The tender chicken breasts fold into a ridiculously cheesy, slightly saucy mound of orzo and broccoli that makes me drop everything and eat it hot.

I love the way sharp cheddar cheese pulls into gooey strings and then melts into savory pockets throughout. And the contrast of bright broccoli keeps it from feeling heavy.

It’s quick comfort that still feels like a real meal. Seriously addictive.

Not because it’s complicated, but because every spoonful actually delivers. I never get let down.

Ingredients

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Chicken: hearty protein, keeps it filling and comfort-food cozy.
Olive oil: adds slickness and helps brown things a bit.
Yellow onion: sweet base note, makes the whole thing homey.
Garlic: punchy aroma that wakes up the mild flavors.
Orzo: little pasta that feels like rice but is more fun.
Chicken broth: savory liquid that makes the orzo tender and tasty.
Milk: creamy body, makes the sauce smooth and comforting.
Broccoli: bright green crunch and a tiny health boost.
Sharp cheddar: bold cheesiness that gives the dish real personality.
Parmesan: nutty saltiness, it’s the finishing umami nudge.
Flour or cornstarch: thickener if you want creamier sauce.
Kosher salt: basic seasoning that actually makes everything sing.
Black pepper: mild heat and a little bite on the tongue.
Dried thyme or Italian seasoning: subtle herb note, nothing overpowering.
Fresh parsley: fresh, green finish that brightens every bite.

Ingredient Quantities

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 tablespoon olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 cup orzo pasta

3 cups low sodium chicken broth

1 cup milk (whole or 2 percent)

2 cups broccoli florets, cut into small bite sized pieces

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 tablespoon all purpose flour or 1 teaspoon cornstarch (optional, for thicker sauce)

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme or Italian seasoning

Fresh parsley, chopped, for garnish (about 2 tablespoons)

How to Make this

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1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat; season chicken pieces with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme or Italian seasoning, then add to the pan and cook until browned and just cooked through, about 4 to 6 minutes; remove chicken and set aside.

2. Reduce heat to medium, add chopped onion and cook until softened, about 3 minutes, then add minced garlic and cook 30 seconds until fragrant.

3. Stir in the orzo and cook 1 minute to toast slightly and coat with oil and aromatics.

4. Pour in 3 cups low sodium chicken broth and 1 cup milk, scraping up any browned bits from the bottom of the pan; bring to a gentle boil.

5. Return the chicken to the pan, reduce heat to a simmer, cover, and cook 7 minutes, stirring once or twice to prevent sticking.

6. Add the broccoli florets on top, cover and simmer 3 to 4 more minutes until orzo is tender and broccoli is bright green and fork tender.

7. If you prefer a thicker sauce, whisk 1 tablespoon flour with a few tablespoons cold milk to make a slurry or mix 1 teaspoon cornstarch with cold water, then stir into the pan and simmer 1 minute until sauce thickens.

8. Remove from heat and stir in 2 cups shredded sharp cheddar and 1/2 cup grated Parmesan until melted and smooth; taste and adjust salt and pepper as needed.

9. Let the dish sit 1 to 2 minutes to finish thickening, then garnish with about 2 tablespoons chopped fresh parsley.

10. Serve hot, scooping up plenty of cheesy sauce with the orzo and chicken.

Equipment Needed

1. Large deep skillet or Dutch oven
2. Cutting board
3. Chef s knife
4. Measuring cups and spoons
5. Liquid measuring cup
6. Wooden spoon or silicone spatula
7. Tongs or slotted spoon
8. Box grater or microplane for cheeses
9. Small bowl and whisk for slurry and seasoning

FAQ

Can I make this dish vegetarian? Yes. Omit the chicken and use an extra cup of broccoli or add sautéed mushrooms or chickpeas for protein. Use vegetable broth instead of chicken broth.

How do I prevent the orzo from becoming mushy? Simmer the orzo gently and check for doneness a couple minutes before the package time. Stir occasionally and remove from heat when al dente; it will finish cooking in the sauce.

How can I thicken the sauce if it is too thin? Whisk 1 tablespoon flour with a little cold milk or 1 teaspoon cornstarch with cold water, stir into the simmering sauce, and cook 2 to 3 minutes until thickened.

Can I use pre-shredded cheddar? Yes, but freshly shredded cheddar melts more smoothly because pre-shredded cheese often contains anti caking agents that can affect texture.

How do I store and reheat leftovers? Refrigerate in an airtight container up to 3 days. Reheat on the stove over low heat with a splash of milk or broth to loosen the sauce, stirring until warmed through.

Can I prepare this ahead of time for a weeknight meal? Partially yes. Cook the orzo to just shy of al dente and keep broth separate. Sauté the chicken and onions, then assemble and finish cooking when ready to serve for best texture.

Broccoli Cheddar Orzo With Chicken Recipe Substitutions and Variations

Chicken: turkey breast (same cut size), firm tofu (pan-seared), cooked chickpeas (for a vegetarian protein)
Orzo pasta: short-grain rice, small pasta shapes like ditalini or acini di pepe, quinoa
Milk: half and half or light cream (richer sauce), unsweetened soy or oat milk (dairy-free), 2% with a splash more broth to thin if needed
Sharp cheddar: Gruyere or white cheddar (similar melt and flavor), Monterey Jack (milder, creamy), fontina (buttery melt)

Pro Tips

1) Sear the chicken in a single layer without crowding the pan so you get a nice golden crust and more flavor. If pieces are touching, they steam instead of brown.

2) Toast the orzo briefly until it smells nutty before adding liquid. That step boosts flavor and helps the pasta hold its shape so it does not go mushy.

3) Cut the broccoli into small, even florets and add them at the end so they stay bright and slightly crisp. If you prefer softer broccoli, steam or blanch it separately and stir it in at the very end.

4) If you want extra creaminess and a silkier sauce, temper the shredded cheese by stirring in a few spoonfuls of hot liquid from the pot first, then add the rest. This helps prevent clumping and graininess.

Broccoli Cheddar Orzo With Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

484

kcal

Equipment: 1. Large deep skillet or Dutch oven
2. Cutting board
3. Chef s knife
4. Measuring cups and spoons
5. Liquid measuring cup
6. Wooden spoon or silicone spatula
7. Tongs or slotted spoon
8. Box grater or microplane for cheeses
9. Small bowl and whisk for slurry and seasoning

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
3 cups low sodium chicken broth
1 cup milk (whole or 2 percent)
2 cups broccoli florets, cut into small bite sized pieces
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon all purpose flour or 1 teaspoon cornstarch (optional, for thicker sauce)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme or Italian seasoning
Fresh parsley, chopped, for garnish (about 2 tablespoons)

Directions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat; season chicken pieces with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme or Italian seasoning, then add to the pan and cook until browned and just cooked through, about 4 to 6 minutes; remove chicken and set aside.
Reduce heat to medium, add chopped onion and cook until softened, about 3 minutes, then add minced garlic and cook 30 seconds until fragrant.
Stir in the orzo and cook 1 minute to toast slightly and coat with oil and aromatics.
Pour in 3 cups low sodium chicken broth and 1 cup milk, scraping up any browned bits from the bottom of the pan; bring to a gentle boil.
Return the chicken to the pan, reduce heat to a simmer, cover, and cook 7 minutes, stirring once or twice to prevent sticking.
Add the broccoli florets on top, cover and simmer 3 to 4 more minutes until orzo is tender and broccoli is bright green and fork tender.
If you prefer a thicker sauce, whisk 1 tablespoon flour with a few tablespoons cold milk to make a slurry or mix 1 teaspoon cornstarch with cold water, then stir into the pan and simmer 1 minute until sauce thickens.
Remove from heat and stir in 2 cups shredded sharp cheddar and 1/2 cup grated Parmesan until melted and smooth; taste and adjust salt and pepper as needed.
Let the dish sit 1 to 2 minutes to finish thickening, then garnish with about 2 tablespoons chopped fresh parsley.
Serve hot, scooping up plenty of cheesy sauce with the orzo and chicken.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.