This creamy chicken and broccoli orzo is my go-to one-pan comfort dish when I want something hearty yet simple. Tender chicken, fresh broccoli, and rich melted cheese come together in a creamy orzo base for a wholesome dinner that feels indulgent but is still balanced.
Why You’ll Love This Recipe
I love that everything cooks in one skillet, which means fewer dishes and more flavor. It’s ready in under 45 minutes, making it perfect for busy weeknights. The creamy cheese, tender chicken, and soft orzo make it a family favorite, and I appreciate how balanced it is—with protein, vegetables, and carbs all in one pan. It’s also super flexible, so I can swap ingredients based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon cooking oil
1 pound chicken breast (cut into small chunks)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons butter
½ onion (finely chopped)
4 garlic cloves (minced)
1 ½ cups broccoli florets (cut into small pieces)
1 cup orzo
3 cups chicken stock
1 ½ cups cheese (½ cup parmesan and 1 cup cheddar)
1 tablespoon fresh lemon juice
Fresh herbs (such as basil, oregano, or parsley)
Directions
Step 1: Cook the Chicken
I start by heating oil in a large skillet over medium-high heat. Then I add the chicken, season it with salt and pepper, and cook for about 3 minutes per side until golden and cooked through. Once done, I transfer it to a plate and keep it warm.
Step 2: Sauté the Vegetables
Using the same skillet, I melt the butter and add the chopped onion and broccoli. I cook for 5–7 minutes until they soften, then stir in the garlic and cook for one more minute until fragrant.
Step 3: Cook the Orzo
Next, I add the orzo to the skillet, stirring to coat it in the buttery mixture. I pour in the chicken stock and let it simmer uncovered for about 10–11 minutes, stirring occasionally, until the orzo is tender and the liquid has been absorbed.
Step 4: Add Cheese and Chicken
Once the orzo is cooked, I stir in both cheeses until they melt into a creamy sauce. Then I return the chicken and its juices to the pan and mix everything together.
Step 5: Finish and Serve
Finally, I turn off the heat, stir in the lemon juice, and taste for seasoning. I like to garnish with fresh herbs and a sprinkle of extra parmesan before serving.
Servings and Timing
Servings: 4
Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: 35–45 minutes
Difficulty: Medium
Variations
Vegetarian option: I sometimes skip the chicken and add mushrooms or chickpeas, using vegetable stock instead of chicken stock.
Different vegetables: When I want variety, I swap broccoli for cauliflower, asparagus, or even peas.
Alternative pasta: If I’m out of orzo, I use ditalini, small shells, or rice.
Cheese options: Gruyere, mozzarella, or fontina also taste amazing. I always keep some parmesan for extra depth.
Fresh or dried herbs: I use what I have. When using dried herbs, I reduce the amount to one-third of fresh.
Storage/Reheating
Refrigerate: I store leftovers in an airtight container for up to 4 days. The orzo might absorb some of the sauce, but it still tastes great. Freeze: Once cooled completely, I freeze portions in airtight containers for up to 3 months. The broccoli can soften slightly after thawing. Reheat: I reheat it in the microwave in short bursts, stirring between each, or gently on the stove. A splash of broth or water helps bring back the creamy texture.
FAQs
What is orzo, and can I substitute it?
Orzo is a rice-shaped pasta. If I don’t have it, I use small pasta like ditalini or rice, adjusting the cooking time as needed.
Can I make this recipe dairy-free?
Yes, I skip the cheese and use dairy-free butter. A bit of nutritional yeast adds that cheesy flavor without the dairy.
What kind of chicken works best?
I usually go for boneless, skinless chicken breasts, but thighs or turkey also work beautifully.
Can I make this ahead of time?
Absolutely. I make it earlier in the day, then reheat it before serving—it holds up well and stays creamy.
How do I avoid mushy orzo?
I make sure to use the right ratio of liquid to orzo (3:1) and stir often while cooking. That keeps it tender but not overdone.
Conclusion
This easy chicken and broccoli orzo proves that comfort food can be simple and satisfying. With one pan, a handful of ingredients, and less than an hour of cooking, I can make a creamy, flavorful dinner that everyone loves. It’s perfect for busy weeknights or cozy weekend meals—and I never get tired of how versatile it is.
This creamy chicken and broccoli orzo is a one-pan comfort dish made with tender chicken, cheesy orzo, and fresh broccoli. It’s hearty, flavorful, and comes together in under 45 minutes—perfect for busy nights.
Ingredients
1 tablespoon cooking oil
1 pound chicken breast, cut into small chunks
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons butter
½ onion, finely chopped
4 garlic cloves, minced
1½ cups broccoli florets, cut into small pieces
1 cup orzo
3 cups chicken stock
1 cup cheddar cheese
½ cup parmesan cheese
1 tablespoon fresh lemon juice
Fresh herbs (basil, oregano, or parsley), for garnish
Instructions
Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 6 minutes total. Transfer to a plate.
In the same skillet, melt butter. Add onion and broccoli; cook for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
Add orzo and stir to coat. Pour in chicken stock and simmer uncovered for 10–11 minutes, stirring occasionally, until orzo is tender and liquid absorbed.
Stir in cheddar and parmesan until melted and creamy. Return chicken and juices to the pan and mix well.
Turn off heat, stir in lemon juice, and adjust seasoning. Garnish with fresh herbs and extra parmesan before serving.
Notes
Use mushrooms or chickpeas for a vegetarian version.
Swap broccoli for cauliflower, asparagus, or peas.
Ditalini, small shells, or rice can replace orzo.
Try different cheeses like gruyere or mozzarella.
Use dried herbs if fresh aren’t available—just use 1/3 the amount.
