Hey friends, Callie here! Today, I’m super excited to share with you one of my all-time favorite meals: Cheesy Chicken Broccoli Orzo. Trust me, it’s the kind of dish that comes together in a snap and leaves everyone’s belly full and happy. This is a practical, one-pan meal that has saved dinner time on countless busy weeknights for my family and me. If you’ve ever felt flustered about what to whip up with ingredients you have on hand, this recipe is a lifesaver. Speaking of weeknight dinners, you might also want to check out my easy Crescent Roll Breakfast Recipe for a tasty kickstart to your morning!
Why you’ll love this recipe
Preparing dinner during the week doesn’t have to be tedious. This cheesy chicken broccoli orzo is incredibly easy to make, taking just about 30 minutes total, and uses just one skillet—meaning minimal cleanup! Besides its simplicity, the combination of tender chicken, wholesome orzo, and crisp broccoli florets, all smothered in a creamy cheese sauce, is pure comfort. It might even remind you of childhood meals, but with a delightful twist. And if you’re someone like me who’s always looking to put extra veggies into meals, this is a great way to do it without anyone really noticing.
Ingredients
Here’s what you’ll need to make this cozy meal:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups cooked chicken, chopped
- 2 cups broccoli florets, chopped small
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Step-by-step instructions
Preparing the Base
- In a large skillet over medium heat, warm the olive oil and butter until the butter is melted and starts to foam. Then, add the diced onion and sauté until soft and translucent, about 3–4 minutes.
Stir in the minced garlic and orzo pasta. Toast slightly for 2–3 minutes, stirring often to ensure the pasta does not stick
Bringing It All Together
- Add the chopped cooked chicken and small broccoli florets. Make sure to mix well to evenly distribute all the ingredients. Slowly pour in the chicken broth and milk. Stir in the salt and pepper. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for about 10–12 minutes, stirring occasionally, until the orzo is tender, and most of the liquid has been absorbed.
- Stir in the shredded cheddar and Parmesan cheese until melted into a creamy sauce. If your mixture feels too thick, simply add more milk to reach your desired consistency.
Serving
- Serve warm in bowls, topped with extra Parmesan and a dash of black pepper if desired.
Recipe tips & variations
Feel free to swap out the broccoli for other veggies like peas or spinach if you’re trying to clear out the fridge. Got a dairy-free member in your family? You can substitute with plant-based milk and vegan cheese, and it’s still delicious!
Storage & reheating
This dish keeps well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to keep it creamy. It’s also freezer-friendly—just ensure it’s cooled before placing it in a freezer-safe container.
FAQs
Q: Can I use leftover rotisserie chicken for this recipe?
A: Absolutely! It’s a fantastic way to repurpose leftovers and adds a nice, roasted flavor to the dish.
Q: What if I don’t have orzo pasta on hand?
A: You can easily substitute orzo with another small pasta like ditalini or even rice.
Q: How can I make this dish vegetarian?
A: Simply swap the chicken for chickpeas and use vegetable broth instead of chicken broth.
Q: Can I make this dish gluten-free?
A: Yes, just replace the orzo with your favorite gluten-free pasta.
Recipes you may like
If this dish warms your heart as much as it does mine, you’ll love these:
- Breakfast Potatoes Recipe – Easy & Crispy for a crunchy start to your day.
- Breakfast Pizza Recipe – Easy & Cheesy, a fun twist for a morning meal.
- Crescent Roll Breakfast Recipes, perfect for those lazy weekend mornings!
Let me know how this turns out for you in the comments below. I always love hearing about how these recipes fit into your life and any personal touches you add!
Print
Cheesy Chicken Broccoli Orzo
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and comforting one-pan meal featuring cheesy chicken, broccoli, and orzo pasta.
Ingredients
Instructions
- In a large skillet over medium heat, warm the olive oil and butter until the butter is melted and starts to foam. Then, add the diced onion and sauté until soft and translucent, about 3–4 minutes.
- Stir in the minced garlic and orzo pasta. Toast slightly for 2–3 minutes, stirring often to ensure the pasta does not stick.
- Add the chopped cooked chicken and small broccoli florets. Make sure to mix well to evenly distribute all the ingredients. Slowly pour in the chicken broth and milk. Stir in the salt and pepper. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for about 10–12 minutes, stirring occasionally, until the orzo is tender, and most of the liquid has been absorbed.
- Stir in the shredded cheddar and Parmesan cheese until melted into a creamy sauce. If your mixture feels too thick, simply add more milk to reach your desired consistency.
- Serve warm in bowls, topped with extra Parmesan and a dash of black pepper if desired.
Notes
- Feel free to swap out the broccoli for other veggies like peas or spinach if you’re trying to clear out the fridge.
- Got a dairy-free member in your family? You can substitute with plant-based milk and vegan cheese, and it’s still delicious!
- This dish keeps well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to keep it creamy.
- It’s also freezer-friendly—just ensure it’s cooled before placing it in a freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg