Cheesy Chicken Broccoli Orzo — On a blustery autumn evening, the smell of melted cheese and warm chicken fills the kitchen, and this bowl of comfort brings the whole family to the table.
Introduction
There’s something deeply cozy about Cheesy Chicken Broccoli Orzo that makes it a reader favorite: tender chicken, vibrant broccoli, and tiny rice-shaped pasta all wrapped in a silky cheese sauce. This one-dish meal is perfect for fall nights when you want something warm, satisfying, and easy enough for a weeknight. If you love seasonal treats and hearty casseroles, this recipe joins favorites like our Baked Chicken with Cabbage Slaw in providing flavor without fuss.
Ingredients list
- 2 cups orzo pasta (use gluten-free orzo if needed)
- 1 lb boneless chicken breast, cut into bite-size pieces
- 3 cups broccoli florets (fresh or frozen)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour (use gluten-free flour for GF version)
- 2 cups low-sodium chicken broth
- 1 cup milk (dairy or a creamy non-dairy alternative)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 1/4 cup plain breadcrumbs or crushed crackers for topping
Step-by-step instructions
Prep and brown the chicken
- Season the chicken pieces with salt, pepper, and a little thyme.
- In a large ovenproof skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until lightly golden and almost cooked through, about 4–5 minutes. Remove and set aside.
Sauté aromatics and make the roux
- Reduce heat to medium. Add the chopped onion and cook until translucent, about 3 minutes.
- Stir in garlic for 30 seconds, then sprinkle flour over the vegetables and stir to form a light roux, cooking for 1 minute.
Add liquids and orzo
- Slowly whisk in chicken broth and milk, scraping up any browned bits. Bring to a gentle simmer.
- Stir in the orzo and return the chicken to the pan. Cover and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
Finish with broccoli and cheese
- Add the broccoli florets on top, cover, and cook 3–4 more minutes until broccoli is bright and tender-crisp.
- Remove from heat and stir in cheddar and Parmesan until smooth. Taste and adjust seasoning.
Optional bake for a golden top
- If you want a crusty topping, sprinkle breadcrumbs or crushed crackers mixed with a little butter and Parmesan, then broil for 2–3 minutes until golden (watch closely).
Tips for success
- Prevent sticky orzo: Stir every few minutes while simmering and avoid high heat that evaporates liquid too quickly.
- Even chicken cooking: Cut chicken into uniform pieces so they cook evenly. If your chicken seems undercooked after simmering, finish in a hot oven for 5–7 minutes.
- Cheese texture: Use freshly shredded cheese instead of pre-shredded to avoid graininess caused by anti-caking agents.
- Make it lighter: Swap half-and-half or milk for a light low-fat milk and reduce cheese a touch for lower calories—pair it with a crisp salad like we do in our chicken meal prep recipes for weight loss for balance.
Possible variations
- Gluten-free: Use certified gluten-free orzo or swap orzo for rice or quinoa; use gluten-free flour for the roux. For baked options, try the texture cues from our Parmesan-crusted chicken gluten-free tips.
- Streusel or crunchy topping: Replace breadcrumbs with a savory streusel made from crushed seasoned crackers, melted butter, and grated Parmesan for a sweet-savory crunch that works surprisingly well with cheesy dishes.
- Extra veggies: Stir in roasted butternut squash or sautéed spinach for fall-forward flavor, or add roasted potatoes à la comfort blends similar to our BBQ chicken drumsticks with roasted potatoes.
- Make it meal-prep friendly: Portion into containers for lunches that reheat beautifully; see ideas inspired by our Chicken and Sweet Potato Meal Prep guide.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of milk or broth to restore creaminess.
- Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat covered to preserve moisture.
- Reheating tip: To avoid dried-out chicken, reheat slowly and add 1–2 tablespoons of liquid per serving. Stir frequently and remove from heat as soon as it’s hot.
Conclusion
Cheesy Chicken Broccoli Orzo is the kind of comforting, simple recipe that becomes part of your seasonal rotation — ideal for chilly nights when you want something warm, cheesy, and filling. For another take and inspiration, check out this adaptation at Cheesy Chicken Broccoli Orzo – Salt & Lavender.
FAQs
Can I use frozen broccoli in Cheesy Chicken Broccoli Orzo?
- Yes. Add frozen broccoli during the last 4–5 minutes of cooking and cover to steam until tender. No need to thaw first.
Is it possible to make this recipe ahead of time?
- Absolutely. Prepare the casserole through step 3, cool, then refrigerate. Finish by adding cheese and baking or reheating when ready. For best texture, add any crunchy topping just before baking.
How can I make this dish gluten-free?
- Use certified gluten-free orzo or substitute with rice or quinoa. Also use gluten-free flour for the roux and gluten-free breadcrumbs if topping.
What’s the best way to reheat without drying the chicken?
- Reheat gently on the stovetop over low heat with a splash of broth or milk, stirring occasionally. Microwave in short intervals, stirring between heats, also works when you add a bit of liquid.
Cheesy Chicken Broccoli Orzo
A comforting one-dish meal featuring tender chicken, vibrant broccoli, and orzo pasta wrapped in a silky cheese sauce—perfect for chilly autumn evenings.
Ingredients
Main ingredients
- 2 cups orzo pasta use gluten-free orzo if needed
- 1 lb boneless chicken breast, cut into bite-size pieces
- 3 cups broccoli florets fresh or frozen
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour use gluten-free flour for GF version
- 2 cups low-sodium chicken broth
- 1 cup milk dairy or a creamy non-dairy alternative
- 1.5 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 0.25 cup plain breadcrumbs or crushed crackers optional for topping
Instructions
Preparation
- Season the chicken pieces with salt, pepper, and a little thyme.
- In a large ovenproof skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until lightly golden and almost cooked through, about 4–5 minutes. Remove and set aside.
Cooking the aromatics and roux
- Reduce heat to medium. Add the chopped onion and cook until translucent, about 3 minutes.
- Stir in garlic for 30 seconds, then sprinkle flour over the vegetables and stir to form a light roux, cooking for 1 minute.
Adding liquids and orzo
- Slowly whisk in chicken broth and milk, scraping up any browned bits. Bring to a gentle simmer.
- Stir in the orzo and return the chicken to the pan. Cover and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
Finishing touches
- Add the broccoli florets on top, cover, and cook 3–4 more minutes until broccoli is bright and tender-crisp.
- Remove from heat and stir in cheddar and Parmesan until smooth. Taste and adjust seasoning.
Optional baking for a golden top
- If you want a crusty topping, sprinkle breadcrumbs or crushed crackers mixed with a little butter and Parmesan, then broil for 2–3 minutes until golden (watch closely).
Notes
Tips for success: Stir every few minutes while simmering to prevent sticky orzo. Cut chicken into uniform pieces for even cooking. Use freshly shredded cheese for better texture. For lighter version, use lower-fat dairy options.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 2gSugar: 3g
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