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Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo is a one-pan dinner with creamy cheddar cream sauce that coats tender orzo, chicken, and bright green broccoli. Toasted orzo simmers in chicken broth and heavy cream until silky, then melts into golden cheesy strings 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
  • 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
Broccoli and cheese
  • 2 cup broccoli florets cut small
  • 1.5 cup shredded sharp cheddar cheese
  • 0.5 cup Parmesan cheese grated
  • Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Season and cook the chicken
  1. Season the bite-sized chicken pieces with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes, stirring occasionally, until golden and cooked through.
  2. Transfer the cooked chicken to a plate or bowl and set aside while you start the orzo. Leave any browned bits in the skillet for flavor.
Toast orzo and make the creamy base
  1. Cook the minced garlic in the same pan for 30 seconds over medium heat until fragrant. Add the orzo and toast for 1 minute, stirring, until lightly golden.
  2. Pour in the chicken broth and heavy cream, then bring the mixture to a simmer. Keep the heat at a steady simmer so the liquid reduces as the orzo cooks.
Cook orzo with broccoli and melt cheese
  1. Cook the orzo uncovered for 8-10 minutes, stirring often, until tender and creamy. If the mixture gets too thick before the orzo is done, splash in a bit of broth or cream to keep it saucy.
  2. Add the broccoli florets in the last 4 minutes of cooking and stir until bright green and just tender. Keep the skillet uncovered so the sauce stays thick and glossy.
  3. Stir in the shredded sharp cheddar and grated Parmesan until melted and the orzo is creamy. Scrape the bottom and sides to fully incorporate the cheese.
Combine and finish
  1. Return the cooked chicken to the pan and stir to combine until evenly coated. Taste and adjust seasoning with more salt and pepper if needed.
  2. Garnish with fresh parsley and serve right away while the cheddar sauce is stretchy and thick.

Notes

For best texture, stir the orzo often while it simmers so it cooks evenly and stays creamy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cheddar cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce may be slightly thinner but still cheesy).