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Cheesy Chicken Broccoli Orzo is my answer to a big craving for something creamy, cheesy, and easy with not a lot of clean-up at the end. You get every comfort food box checked in one pan — juicy chicken, tender orzo, fresh bites of broccoli, and a silky cheese sauce coating every spoonful. If your family is like mine, all you need is a little leftover chicken and a bit of broccoli to whip this up for busy weeknights when something warm and nourishing is the only thing on your mind.
I love how this dish started as a “let’s clean out the fridge” idea and turned into a regular comfort meal for us. Every time I make it, my kids dive right in and it disappears fast. Nothing beats the feeling of pulling out just one pan at dinner time.
Ingredients
- Olive oil: brings silkiness and helps sweat the onions without burning them Choose extra virgin for best flavor
- Butter: adds richness and makes the cheesy sauce smoother Use real butter for creaminess
- Small onion diced: Gives a sweet base to the dish and softens as it cooks Pick a firm onion with tight skin for best freshness
- Minced garlic: brings the aroma and depth Fresh cloves are ideal for maximum flavor
- Orzo pasta: the star of this dish that cooks quickly and becomes creamy when simmered Buy orzo from a brand you trust for good texture
- Cooked chicken chopped: This keeps things quick and makes use of leftovers Pick roast or grilled chicken for the best flavor
- Broccoli florets chopped small: For bright color crunch and added nutrition Look for green crisp florets with no yellowing
- Chicken broth: Boosts all the savory notes and gives body to the sauce Use a low-sodium style if you want to control salt
- Milk: a must for the creamy texture Whole milk gives the richest finish but you can use two percent in a pinch
- Salt: wakes up all the flavors Taste as you go so you can find your perfect balance
- Pepper: brings just enough warmth Try freshly cracked for that little spark
- Shredded cheddar cheese: melts like a dream and is the backbone of the cheese sauce Choose sharp or extra sharp for a bigger cheese punch
- Grated Parmesan cheese: Brings savory depth and a touch of nuttiness Use real Parmigiano if you can for best results
Step-by-Step Instructions
- Start with a cozy sizzle
- Warm olive oil and butter together in a large skillet over medium heat Wait until the butter is melted and just foaming Add diced onion and sauté gently for about three or four minutes until soft and translucent Let the aroma tell you when it is ready
- Toast the aromatics and pasta
- Add minced garlic and orzo to the skillet Stir often letting the orzo toast for about two or three minutes Toasting brings a subtle nutty flavor and sets a rich base for the dish
- Toss in the chicken and broccoli
- Stir in chopped cooked chicken and your broccoli florets Make sure the broccoli is cut small so it cooks completely and evenly Stir everything so the pasta meat and veg are mixed together
- Add the liquids and season
- Pour in the chicken broth and milk slowly Stir in salt and pepper Bring everything up to a gentle simmer then turn the heat to low Cover and cook about ten to twelve minutes Stir once or twice to stop sticking Orzo should be tender and most of the liquid absorbed
- Finish with cheese
- Uncover and stir in shredded cheddar and Parmesan Allow both to melt completely The sauce should become creamy and thick If it is too thick add a splash more milk until it is just right
- Serve it up
- Spoon into bowls and serve hot Top with a pinch more Parmesan and a crack of pepper if you want Enjoy that creamy cheesy goodness
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My favorite part is the stretch of cheddar when you first spoon it out I always remember how my son asked for seconds before I could even sit down and it has been our top weeknight pick ever since The broccoli earns smiles from even the toughest veggie critics here
Storage Tips
After the meal let leftovers cool completely Store in an airtight container in the fridge for up to three or four days To reheat add a splash of milk before microwaving or warming on the stove and stir to bring back that creamy texture
Ingredient Substitutions
Swap rotisserie or roast turkey for chicken if you have it Cauliflower florets can be subbed in for broccoli for a slightly milder veggie Or use a blend of cheddar and mozzarella if you want a stretchier cheese pull Almond milk or oat milk offers a lighter dairy-free swap but whole milk will always give the best richness
Serving Suggestions
Serve with a bright green side salad to cut through the creaminess or add roasted cherry tomatoes for an extra pop of color and juice Garlic bread or toasted baguette makes this a full and hearty meal on a chilly day My kids love it with a sprinkle of extra cheese on top
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Cultural or Historical Context
Orzo pasta is classic in many Mediterranean kitchens This one-pan casserole-style meal draws on the cozy tradition of using whatever is at hand and stretching leftovers into something new The creamy cheese sauce takes inspiration from American comfort food but the result feels modern and fresh
Recipe FAQs
- → How can I make sure the orzo doesn't stick?
Stir the orzo frequently as it toasts, and keep an eye on liquid levels while simmering. Adding a bit more broth if needed helps prevent sticking.
- → Can I use rotisserie chicken instead of cooked chicken?
Yes, rotisserie chicken works well and adds great flavor. Just chop or shred before adding to the skillet.
- → What's the best way to prep broccoli for this dish?
Cut broccoli into small, evenly sized florets so they cook quickly and distribute easily throughout the orzo.
- → How should I store leftovers?
Let the dish cool, then transfer to an airtight container. Refrigerate for up to 4 days and reheat gently with a splash of milk if needed.
- → Can I substitute another cheese for cheddar?
Absolutely. Monterey Jack, mozzarella, or fontina all melt nicely and can be swapped in based on your preference.
- → Is this suitable for meal prep?
Yes, divide into meal containers and enjoy throughout the week. The creamy texture holds up well after reheating.