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Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo is a one-pot dinner with creamy cheddar cream sauce, tender chicken, and bright green broccoli florets. Toasted orzo simmers in broth and cream, then finishes with two cheeses for golden, stringy pulls in every spoonful.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
  • 2 tbsp olive oil
Orzo and sauce
  • 4 clove garlic minced
  • 1.5 cup orzo pasta
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 2 cup broccoli florets cut small
Cheeses and garnish
  • 1.5 cup shredded sharp cheddar cheese
  • 0.5 cup Parmesan cheese grated
  • Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Cook the chicken
  1. Season the chicken pieces with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes until golden and cooked through, then remove.
Simmer the orzo
  1. Add garlic to the same pan and cook for 30 seconds until fragrant. Stir in orzo and toast for 1 minute, then pour in chicken broth and heavy cream and bring to a simmer.
  2. Simmer the orzo uncovered for 8-10 minutes, stirring often until it’s tender. Add the broccoli florets in the last 4 minutes of cooking until bright green and just tender.
Make it creamy and finish
  1. Stir in the shredded cheddar cheese and Parmesan cheese until melted and the orzo is creamy. Return the cooked chicken to the pan and stir to combine, then taste and adjust seasoning.
  2. Garnish with fresh parsley and serve while the cheese is still melted and glossy.

Notes

For the creamiest texture, stir frequently while the orzo simmers so the starch releases gradually; if it thickens too much before the orzo is tender, loosen with a splash of hot chicken broth. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and a reduced-fat cheddar/shredded blend (cheese still melts well, but sauce is slightly less rich).