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Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo made in one pan with toasted orzo simmered in chicken broth and heavy cream until creamy. Tender chicken and bright green broccoli florets finish in the last minutes for a vivid, cheddar-rich cheddar cream sauce with melty cheese pull.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • smoked paprika To taste.
  • 2 tbsp olive oil
Orzo base
  • 4 cloves 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
 

Brown the chicken
  1. Season the chicken pieces with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5-6 minutes until golden and cooked through; remove to a plate.
Toast and simmer the orzo
  1. In the same skillet, cook the minced garlic for 30 seconds. Add the orzo and toast for 1 minute, then pour in the chicken broth and heavy cream and bring to a simmer with bubbling at the edges.
Cook orzo with broccoli
  1. Cook the orzo uncovered for 8-10 minutes, stirring often until tender and the liquid is visibly thickened. Add the broccoli florets for the last 4 minutes, stirring so they turn bright green and become just tender.
Make it creamy and finish
  1. Stir in the shredded cheddar and Parmesan until fully melted and the orzo looks creamy and glossy. Return the chicken to the pan and stir to combine, then taste and adjust seasoning for a balanced flavor.
Serve
  1. Garnish with fresh parsley and serve hot, with extra cheese melted on top if you like.

Notes

For the creamiest texture, stir often during the uncovered simmer so the orzo releases starch and thickens the sauce; if it gets too thick before the orzo is tender, add a splash of chicken broth. Store leftovers in the refrigerator up to 3 days in an airtight container and reheat gently with a few tablespoons of broth or cream to loosen the sauce. Freezing isn’t recommended because the cream sauce can become grainy after thawing. Dietary swap: use half-and-half (or a lactose-free cream alternative) instead of heavy cream for a lighter result while keeping the same cooking method.