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Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo is a one-pan weeknight dinner where orzo simmers in broth and cream until creamy, then gets folded with tender chicken and bright green broccoli. Sharp cheddar and Parmesan melt into a cheddar cream sauce that clings to every spoonful with golden strings.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Cook the chicken
  1. Season the chicken with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5-6 minutes until golden and cooked through, and remove.
Simmer the orzo
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant, then add the orzo and toast for 1 minute. Pour in the chicken broth and heavy cream, bring to a simmer, and keep the heat steady.
  2. Cook the orzo uncovered for 8-10 minutes, stirring often, until it’s tender and the liquid looks slightly thickened. Add the broccoli florets during the last 4 minutes so they turn bright green and become just tender.
Make it creamy and serve
  1. Stir in the shredded sharp cheddar cheese and grated Parmesan until fully melted and the orzo is creamy. Return the chicken to the pan and stir to combine, then taste and adjust seasoning.
  2. Garnish with fresh parsley and serve.

Notes

For the creamiest texture, keep the orzo at a steady simmer and stir often so it releases starch without scorching. Store leftovers in the fridge up to 3 days; rewarm gently with a splash of broth or cream to loosen the sauce (freeze not recommended because the dairy can break). For a lighter option, swap half the heavy cream for evaporated milk or use reduced-fat cheddar and Parmesan.