Name: One Pot Cheesy Chicken and Broccoli Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into chunks; 2 tbsp olive oil or butter; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 cup uncooked orzo pasta; 2 1/2 cups chicken broth or stock; 2 cups fresh or frozen broccoli florets; 1/2 cup heavy cream or milk; 1 cup shredded cheese (cheddar, Parmesan, or a blend); Salt and freshly ground black pepper to taste; Optional: 1 tsp Italian seasoning, 1/4 tsp red pepper flakes

I adore this one-pot dish combining tender chicken, tender-crisp broccoli, and creamy cheesy orzo—a wholesome, comforting meal that comes together quickly with minimal cleanup.

Why You’ll Love This Recipe

I love how effortlessly the chicken, broccoli, and cheese meld in a single pot, delivering satisfying flavor and texture in every bite. It’s both hearty and bright, perfect for family dinners, and the cheesy sauce feels indulgent without being overwhelming.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil or butter
Onion, finely chopped
Garlic cloves, minced
Uncooked orzo pasta
Chicken broth or stock
Fresh or frozen broccoli florets
Heavy cream or milk
Shredded cheese (cheddar, Parmesan, or a blend)
Salt and freshly ground black pepper
Optional: Italian seasoning, red pepper flakes

Directions

I start by seasoning chicken pieces with salt, pepper, and a pinch of Italian seasoning if I like an herby note.
In a large pot or deep skillet, I heat olive oil (or butter) over medium-high heat and sear the chicken until golden on both sides—about 3–4 minutes per side—then remove and set aside.
Using the same pot, I add onion and garlic, sautéing until fragrant and translucent.
I stir in the orzo, coating it with oil and letting it toast for a minute.
I pour in chicken broth and stir to combine, then bring to a simmer.
I nestle the chicken back in, cover the pot, and simmer for about 8–10 minutes until the orzo is nearly tender.
I add broccoli florets, cover again, and cook another 4–5 minutes until the orzo is cooked and broccoli is bright and tender-crisp.
I reduce heat to low and stir in cream (or milk) and shredded cheese until melted and silky.
I taste and adjust seasoning—adding extra salt, pepper, or a dash of red pepper flakes if I want a bit of heat—then serve warm.

Servings and timing

I typically get 4 generous portions from this recipe. Prep takes about 10 minutes, and cooking takes around 20–25 minutes, so the whole meal is on the table in under 40 minutes.

Variations

I sometimes swap chicken for turkey sausage or cubes of ham for a different protein flavor.
I’ll replace broccoli with peas or chopped asparagus depending on what’s in my fridge.
I often switch cheeses—mixing cheddar, Gruyère, or feta—for varied cheesy notes.
I make it dairy-free by using lactose-free milk and vegan cheese.
For extra herbs, I sprinkle fresh parsley, basil, or a touch of lemon zest before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it on the stovetop over low heat, stirring in a splash of broth or milk to restore creaminess. In the microwave, I heat in short intervals, stirring between until warmed through.

FAQs

Can I use frozen broccoli instead of fresh?

Yes—I often use frozen broccoli. I’ll add it a minute earlier and cook an extra minute or two since it releases moisture and takes slightly longer to defrost and heat through.

Can I make this ahead of time?

Absolutely—I make it up to a day ahead, refrigerate, and warm it gently on the stove with an extra splash of broth or milk just before serving to revive the creamy texture.

What can I substitute for heavy cream?

I usually use half‑and‑half or whole milk mixed with a teaspoon of flour for a lighter but still creamy result.

How can I make this gluten‑free?

I swap the orzo for a gluten‑free pasta or cauliflower rice, and I make sure the chicken broth I use is gluten‑free as well.

Can I add more vegetables?

Definitely—I love stirring in spinach, chopped bell peppers, or even sun‑dried tomatoes at the end of cooking for extra flavor and color.

Conclusion

This one-pot cheesy chicken and broccoli orzo has become a staple in my rotation—I love how it’s easy, delicious, and warms both belly and soul. It’s perfect for busy nights when I want a satisfying, home-cooked meal with minimal fuss. I hope it becomes a favorite in your kitchen too!