One-Pot Cheesy Chicken and Broccoli Orzo Recipe
This One-Pot Cheesy Chicken and Broccoli Orzo is a creamy and comforting weeknight dinner made in just 30 minutes. Tender pieces of chicken, fresh vegetables, and melted cheddar and Parmesan cheese combine in a single skillet to create a deliciously easy meal with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: One Pot Meal
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 1.5 lbs Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- 1 tbsp Olive Oil
- 1–2 tsp each Garlic Powder, Onion Powder, Salt, Pepper, and Smoked Paprika
Vegetables & Aromatics
- 2 Carrots, peeled and diced
- 1 Yellow Onion, diced
- 6 Garlic Cloves, minced
- 2 Cups Broccoli Florets, chopped
Pasta & Broth
- 1 Cup Orzo Pasta
- 1 Heaping Tbsp Chicken Bouillon + 2 1/2 Cups water OR 2 cups chicken broth
Dairy
- 2 tbsp Salted Butter, divided
- 1/2 Cup Heavy Cream
- 2 Cups Freshly Grated Cheddar Cheese
- 1/2 Cup Freshly Grated Parmesan Cheese
Instructions
- Season the chicken: In a bowl, toss the cut chicken pieces with 1 tablespoon of olive oil. Then season evenly with garlic powder, onion powder, salt, pepper, and smoked paprika to add depth and flavor.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, melt the remaining 1 tablespoon butter. Add diced carrots and onion, cooking for about 7 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
- Toast the orzo: Add the orzo pasta to the skillet and stir to toast it lightly for about 1 minute. This step enhances the nutty flavor of the orzo.
- Add broth and broccoli: Pour in the chicken bouillon mixed with water or chicken broth. Scrape the bottom of the pan to loosen any browned bits. Add chopped broccoli florets and bring the mixture to a boil.
- Simmer the orzo: Cover the skillet and reduce heat to a simmer. Cook for about 11-12 minutes until the orzo is tender and has absorbed most of the liquid.
- Make it creamy: Stir in the heavy cream, freshly grated cheddar, and Parmesan cheese. Mix continuously until the cheese melts and creates a smooth, creamy sauce that coats the orzo.
- Combine and serve: Add the cooked chicken back into the skillet. Stir everything together to combine and heat through. Serve hot for a hearty cheesy chicken and broccoli orzo dish.
Notes
- Make Ahead: You can chop the vegetables and season the chicken in advance to save time on the day you cook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce and prevent drying out.
- Freezing: This dish can be frozen for up to 2 months in a tightly sealed container. Thaw overnight in the refrigerator and reheat on the stovetop as described above. Note that the creamy texture may slightly change after freezing.
Keywords: one pot dinner, cheesy chicken orzo, broccoli dinner, creamy orzo, easy weeknight meal, chicken pasta skillet