I’ve savored countless comfort food dishes, but nothing quite compares to the magic that happens when creamy orzo meets tender chicken and fresh broccoli in one irresistible skillet. Cheesy Chicken Broccoli Orzo transforms simple weeknight ingredients into a restaurant-quality meal that’s ready faster than ordering takeout.
Table of Contents
Ingredients for Cheesy Chicken Broccoli Orzo
I always reach for high-quality chicken breast and freshly grated cheddar when making this dish – the difference in creaminess is truly noticeable. These simple ingredients work together beautifully to create a restaurant-quality meal right in your own kitchen.
- 1 cup orzo pasta
- 1 lb boneless, skinless chicken breast (diced into bite-sized pieces)
- 2 cups broccoli florets (cut into 1-inch pieces, fresh preferred)
- 2 cloves garlic (minced) – I recommend using fresh garlic for the best flavor
- 1 cup chicken broth (low-sodium preferred)
- 1 cup whole milk or 2% milk – In my experience, whole milk creates a richer sauce
- 1 cup shredded cheddar cheese (freshly grated melts smoother)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes (optional, for a subtle kick)
- Fresh parsley (chopped, for garnish) – My go-to finishing touch
- Extra shredded cheese (for topping)
Step-by-Step Instructions
I recommend cooking the chicken in batches if your 12-inch skillet feels crowded – this ensures even browning and prevents steaming instead of searing.
Step 1: Heat the olive oil in your large skillet over medium heat until it shimmers. Add the diced chicken, season generously with salt, pepper, and paprika, then cook for 5-6 minutes, stirring occasionally until the pieces turn golden brown and reach an internal temperature of 165°F. Transfer to a clean plate and set aside.
Step 2: Using the same skillet (don’t wipe it clean – those browned bits add flavor), add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Immediately add the orzo pasta, stirring constantly for 1 minute to lightly toast it in the garlicky oil.
Step 3: Pour in the chicken broth and milk, stirring well to combine and scrape up any flavorful bits from the bottom. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook for 7-8 minutes, stirring every 2 minutes to prevent sticking, until the orzo is nearly tender.
Step 4: Stir in the broccoli florets, nestling them into the creamy orzo. Continue cooking for 3-4 minutes until the broccoli turns bright green and crisp-tender while the orzo finishes cooking and absorbs most of the liquid.
Step 5: Lower the heat to the lowest setting, then gradually stir in the shredded cheddar cheese in two batches, allowing each addition to melt completely before adding more. This prevents clumping and creates a silky smooth sauce.
Step 6: Return the cooked chicken to the skillet along with any accumulated juices. Stir everything together gently until well combined and heated through. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Garnish with fresh parsley and extra cheese before serving immediately.
Perfect Pairings for Cheesy Chicken Broccoli Orzo
This creamy pasta dish pairs beautifully with light, fresh sides that balance its rich, cheesy goodness and add textural contrast to your meal.
Crisp Green Salad: A simple mixed greens salad with vinaigrette cuts through the richness and adds refreshing crunch that complements the creamy orzo perfectly.
Garlic Bread Rolls: Warm, buttery garlic bread is ideal for scooping up every bit of that luscious cheese sauce while adding satisfying crunch to your dinner plate.
Roasted Vegetables: Colorful roasted carrots, bell peppers, or asparagus bring additional nutrients and vibrant colors that make this a complete, well-rounded meal. Try pairing with Sheet Pan Sausage and Veggies for extra vegetable options.
Tomato Basil Soup: A light, tangy tomato soup served alongside creates a comforting meal combination that’s especially perfect during cooler months.
Caesar Salad: The crisp romaine and tangy dressing provide a refreshing counterpoint to the creamy pasta, while the Parmesan echoes the cheesy notes in the main dish.
Storing and Reheating Your Orzo
Store leftover Cheesy Chicken Broccoli Orzo in an airtight container in the refrigerator for up to 3 days. The orzo may absorb liquid as it sits, which is completely normal for pasta dishes.
When reheating, I recommend adding 2-3 tablespoons of milk or chicken broth per serving and warming gently in a skillet over medium-low heat, stirring frequently until heated through. You can also microwave in 1-minute intervals, adding liquid and stirring between each heating to restore that creamy consistency.
For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating with additional liquid to bring back the original creamy texture.
Frequently Asked Questions
Can I use a different type of pasta instead of orzo?
While orzo works best for this recipe’s creamy texture, you can substitute small pasta shapes like ditalini, mini shells, or even risoni. Keep in mind that cooking times may vary slightly depending on the pasta shape you choose. For more orzo inspiration, check out our Chicken Sausage and Broccoli Orzo or Marsala Chicken Orzo.
How do I prevent the orzo from becoming too thick?
The key is to watch the liquid levels as the orzo cooks. If it starts looking too thick during cooking, simply add chicken broth or milk in small splashes until you reach your desired consistency. The pasta continues absorbing liquid even after cooking.
Can I make this recipe ahead of time?
You can prep the ingredients in advance, but I recommend cooking this dish fresh for the best texture. If you must make it ahead, undercook the orzo slightly and store separately from the sauce, then combine and reheat with extra liquid when ready to serve.
Cheesy Chicken Broccoli Orzo
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the diced chicken, season with salt, pepper, and paprika, and cook for 5-6 minutes, stirring occasionally until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add orzo pasta and stir constantly for 1 minute to lightly toast.
- Pour in chicken broth and milk, stirring to combine. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 7-8 minutes, stirring every 2 minutes, until orzo is nearly tender.
- Stir in broccoli florets and continue cooking for 3-4 minutes until broccoli is crisp-tender and orzo is fully cooked.
- Lower heat to lowest setting. Gradually stir in shredded cheddar cheese in two batches, allowing each to melt completely before adding more.
- Return cooked chicken to the skillet with any accumulated juices. Stir to combine and heat through. Adjust seasoning with salt, pepper, or red pepper flakes. Garnish with fresh parsley and extra cheese before serving.
Notes
