Description

There’s something magical about one-pot meals—they hold the promise of comfort, ease, and nourishment, all without the mountain of dishes that usually follows a hearty dinner. This Cheesy Chicken Broccoli Orzo is the kind of meal that feels like a warm hug at the end of a long day. It’s creamy, satisfying, and packed with wholesome ingredients that the whole family will love.

This dish reminds me of chilly weeknights growing up, when the kitchen would smell of melting cheese and sautéed garlic, and dinner felt like the coziest part of the day. It’s a recipe that combines convenience with comfort, using pantry staples to whip up something truly special. The tender chicken, vibrant broccoli, and creamy orzo come together in a symphony of flavor—like a grown-up version of mac and cheese with a healthy twist.

Whether you’re feeding little ones or looking for a meal to reheat during the week, this dish checks all the boxes. And the best part? It’s all made in one pan, so cleanup is a breeze. It’s the kind of recipe you’ll want to make again and again, and it’s easy enough that you probably will.

Ingredients

Scale

1 tablespoon olive oil

1 small yellow onion, finely diced

2 cloves garlic, minced

1 pound boneless skinless chicken breast, cut into bite-sized pieces

Salt and pepper, to taste

1 cup uncooked orzo

2 cups chicken broth

1 ½ cups broccoli florets (fresh or frozen)

½ cup whole milk

1 ½ cups shredded sharp cheddar cheese

¼ teaspoon paprika (optional, for a hint of warmth)

Instructions

Step 1: Sauté the aromatics
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds. That smell? Pure comfort in the making.

Step 2: Cook the chicken
Add your bite-sized chicken pieces to the skillet. Season with salt and pepper, then cook until the chicken is browned and cooked through—about 5–6 minutes. Stir occasionally to get that golden sear on each piece.

Step 3: Toast the orzo
Pour the uncooked orzo right into the skillet with the chicken. Let it toast for a minute or two, stirring often. This step adds a little extra depth and nuttiness to the flavor—small effort, big reward.

Step 4: Simmer with broth
Next, pour in the chicken broth and stir everything together. Bring it to a gentle simmer, cover, and let cook for about 8–10 minutes. Stir occasionally to keep the orzo from sticking. You’ll know it’s ready when most of the liquid has been absorbed and the orzo is tender.

Step 5: Add the broccoli
Toss in the broccoli florets and stir to combine. If you’re using fresh broccoli, it’ll need about 3–5 minutes to steam and soften; frozen broccoli may cook a bit faster. You’re aiming for bright green and tender-crisp.

Step 6: Make it cheesy and creamy
Once the broccoli is tender, reduce the heat to low and stir in the milk and shredded cheddar cheese. Keep stirring until the cheese is melted and the sauce becomes irresistibly creamy. Sprinkle in a little paprika for a touch of warmth if you like—it’s not essential, but it’s a cozy addition.

Step 7: Taste and serve
Give everything a final stir, taste for seasoning, and adjust salt and pepper as needed. Serve warm, ideally in big bowls with a side of crusty bread to scoop up every last bite.

Notes

If using frozen broccoli, no need to thaw—just toss it in during the last few minutes of cooking.
Whole milk makes it creamier, but you can use 2% or even a dairy-free milk if preferred.
Leftovers? Add a splash of broth or milk when reheating to loosen up the sauce.