Cheesy, creamy, and a little crisp from bright broccoli, this Cheesy Chicken Broccoli Orzo brings cozy comfort in one skillet. The tender orzo soaks up a rich mix of chicken broth and heavy cream, then melts together with sharp cheddar for a silky sauce that coats every bite. Small broccoli florets add a fresh snap, while shredded chicken stretches the meal into a filling weeknight supper. It’s quick to make, needs just one pan, and reheats well for easy lunches. If you like similar one-pan orzo dishes, try chicken sausage and broccoli orzo for a savory variation that also cooks up fast.
Why You’ll Love This Cheesy Chicken Broccoli Orzo
- One-pan comfort: everything cooks in a large skillet for easy cleanup.
- Creamy, cheesy sauce without heavy work — only a short simmer is needed.
- Fast weeknight dinner: about 20–25 minutes active time.
- Uses cooked shredded chicken to speed cooking and add protein.
- Broccoli keeps a hint of crunch, giving texture and a veggie boost.
- Flexible: swap cheese or bulk up veggies without changing the method.
- Great for leftovers — it heats well and stays creamy with gentle reheating.
What Is Cheesy Chicken Broccoli Orzo?
Cheesy Chicken Broccoli Orzo is a skillet pasta dish where small, rice-shaped orzo cooks directly in broth and heavy cream, then finishes with shredded chicken and lots of cheddar. It tastes rich and savory from the cream and cheese, with a tangy depth from Worcestershire sauce and a fresh bite from broccoli and onion. The texture is both creamy and slightly toothsome: orzo becomes tender but not mushy, broccoli stays lightly crisp, and shredded chicken gives meaty bites. The method is mostly stovetop simmering and stirring, so it’s a true comfort-food weeknight dish that also suits casual brunches or simple dinners with friends.
Ingredients for Cheesy Chicken Broccoli Orzo
For the Base
- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium onion, chopped
- 2 cups broccoli florets
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
For the Pasta & Sauce
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
For the Protein & Finish
- 2 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Ingredient Notes (Substitutions, Healthy Swaps)
- Orzo: Use regular orzo or a whole-wheat orzo for more fiber; cooking time may vary slightly.
- Broccoli: Swap with cauliflower florets, asparagus tips, or baby spinach (add spinach at the end).
- Heavy cream: For a lighter version, use half-and-half or whole milk plus 1–2 tbsp cornstarch to thicken; texture will be less rich.
- Cheese: Sharp cheddar gives bold flavor. For a milder taste try mild cheddar, Monterey Jack, or a mix of mozzarella and parmesan.
- Chicken: Use rotisserie chicken, leftover roasted chicken, or shredded turkey. For a vegetarian option, omit chicken and increase broccoli or add white beans (optional).
- Seasoning: If you prefer herb-forward notes, add a pinch of dried basil or a squeeze of lemon before serving.
- Broth: Low-sodium chicken broth lets you control salt level; taste and season at the end.
Step-by-Step Instructions
Step 1 – Sauté aromatics and soften onion
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add ½ medium chopped onion and sauté until soft and translucent, about 3–4 minutes.
Visual cue: Onions should look glossy and slightly golden, not browned.
Step 2 – Add broccoli and briefly cook
Add 2 cups broccoli florets to the skillet and cook 2 minutes, stirring so the broccoli stays bright green and slightly crisp.
Step 3 – Add garlic, seasoning, and orzo
Stir in 3 cloves minced garlic and ½ tsp Italian seasoning. Add 1 cup orzo and toast it in the pan for about 30 seconds, stirring constantly so it picks up the flavors.
Step 4 – Pour in liquids and simmer
Pour in 2 cups chicken broth, 1 cup heavy cream, and 1 tsp Worcestershire sauce. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 10 minutes, stirring often, until the orzo is tender and the sauce has thickened slightly.
Pro cue: Stir often to prevent orzo from sticking to the pan and to watch the liquid level — you want a saucy, not soupy, finish.
Step 5 – Add chicken and cheese
Add 2 cups cooked shredded chicken and stir to warm through. Remove the skillet from the heat and stir in 2 cups shredded cheddar cheese until melted. Season with salt and pepper to taste.
Step 6 – Rest and serve
Let the dish sit 2–3 minutes to thicken before serving. The sauce will set slightly as it cools.
Pro Tips for Success
- Use a large enough skillet so liquid can reduce evenly without boiling over.
- Toast the orzo briefly to develop a subtle nutty flavor before adding liquid.
- Stir frequently during simmering to avoid clumps and to keep the orzo from sticking.
- If the sauce looks too thick after resting, stir in a splash of warm chicken broth or milk.
- Taste for salt at the end — the cheddar and broth can add a lot of sodium.
- Warm the shredded chicken before adding if it’s straight from the fridge to avoid cooling the sauce.
- Shred cheddar finely for faster melting and a smoother sauce.
Flavor Variations
- Optional: Add 1/4 tsp red pepper flakes with the garlic for a gentle heat.
- Optional: Stir in 1/4 cup grated Parmesan at the end for a sharper, nuttier cheese profile.
- Optional: Swap half the cheddar for Gruyère for a more complex, creamy melt.
- Optional: Fold in 1 cup frozen peas at the end for extra green color and sweetness.
- Optional: Finish with a squeeze of lemon juice and a teaspoon of lemon zest for brightness.
- Optional: For a smoky twist, sprinkle 1/2 tsp smoked paprika into the skillet with the Italian seasoning.
Serving Suggestions
- Serve straight from the skillet for a cozy family-style meal.
- Top with extra shredded cheddar or chopped fresh parsley for color.
- Pair with a crisp green salad dressed with lemon vinaigrette to cut the richness.
- Offer crusty bread or garlic bread to mop up the creamy sauce.
- Plate with a side of roasted tomatoes or a simple cucumber salad for freshness.
- Bring this to a potluck; keep warm in a slow cooker on low and stir before serving.
Make-Ahead, Storage & Reheating
- Make-ahead: You can prepare the base (onion, broccoli, garlic, toasted orzo, and liquids) and stop before adding chicken and cheese. Cool and refrigerate up to 24 hours. Finish by reheating, then adding chicken and cheese.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Reheat gently on the stove over low heat with a splash of broth or milk, stirring until warmed. Microwave in short bursts, stirring between intervals, adding a little liquid to keep it creamy.
- Texture change: The orzo will absorb more sauce in storage and may thicken; add liquid when reheating to restore creaminess.
Storage and Freezing Instructions
- Freezing: This dish freezes, but the cream and cheese can separate slightly and broccoli may change texture. If you plan to freeze, freeze before adding cheese: assemble through simmer step, cool completely, then freeze in a freezer-safe container for up to 2 months.
- Thawing & finishing: Thaw in the refrigerator overnight, reheat gently on the stove with a splash of broth, then stir in shredded chicken and cheese until warmed and combined.
- If you prefer not to freeze, keep leftovers in the fridge and use within 3–4 days for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
540 kcal | 28 g | 26 g | 31 g | 3 g | 750 mg
Estimates vary by brands and portions.
FAQ About Cheesy Chicken Broccoli Orzo
Q: My sauce is too thin — how do I fix it?
A: Simmer a few more minutes uncovered to reduce liquids, or remove from heat and stir in a small handful of shredded cheese to thicken.
Q: The orzo is undercooked but liquid is gone — what now?
A: Add 1/4 cup hot chicken broth or water, cover, and simmer on low until orzo is tender. Stir often.
Q: Can I use uncooked chicken instead of cooked shredded chicken?
A: You can, but brown and cook raw chicken separately first, then shred and add in Step 5. Do not add raw chicken directly to the simmering pasta — it will not cook evenly.
Q: How can I lower the calories or fat?
A: Use half-and-half or milk plus a thickener instead of heavy cream, reduce cheese to 1 cup, and use less butter or olive oil.
Q: Why is my broccoli mushy?
A: You cooked it too long. Add broccoli later in the process or briefly blanch then add just before finishing to keep it crisp.
Q: Can I make this vegetarian?
A: Yes — omit the chicken and add beans, extra vegetables, or plant-based chicken alternatives; adjust seasoning to taste.
Notes
- Use freshly shredded cheddar for the best melt and flavor — pre-shredded cheese often contains anti-caking agents that change the texture.
- Drain any excess liquid before serving if you prefer a thicker finish, then stir in a small knob of butter for sheen.
- For sharper flavor, let the dish sit 5–10 minutes off heat; the flavors meld and deepen.
- Garnish with chopped fresh parsley or chives for color and freshness.
- If you like a little crunch, top with toasted breadcrumbs mixed with a little olive oil and broil for 1–2 minutes.
Troubleshooting
- Bland flavor: Taste and add salt in small increments; a splash more Worcestershire or a squeeze of lemon can lift flavors.
- Overcooked orzo: Cook a minute less next time and taste early. Pasta continues to soften off heat.
- Sauce separates when reheating: Reheat slowly with low heat and add a splash of broth or milk while stirring to bring it back together.
- Burnt bits on pan: Lower the heat and stir more often. Deglaze with a little broth while simmering to loosen stuck bits.
- Too salty: Add a peeled, halved potato while simmering to absorb some salt (remove before serving) or increase unsalted cream or broth to dilute.
Final Thoughts
This Cheesy Chicken Broccoli Orzo is a simple, satisfying one-skillet meal that blends creamy sauce, tender orzo, bright broccoli, and hearty chicken in under an hour. It’s easy to adjust, quick to reheat, and keeps well — a practical, comforting recipe for busy nights.
Conclusion
For another tested take on orzo with broccoli and protein, see Modern Honey’s Cheesy Chicken Broccoli Orzo for extra tips and a similar approach.
Cheesy Chicken Broccoli Orzo
Ingredients
For the Base
- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium onion, chopped
- 2 cups broccoli florets
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
For the Pasta & Sauce
- 1 cup orzo pasta
- 2 cups chicken broth Low-sodium preferred
- 1 cup heavy cream Substitute with half-and-half for a lighter version
- 1 tsp Worcestershire sauce
For the Protein & Finish
- 2 cups cooked shredded chicken Use rotisserie or leftover chicken
- 2 cups shredded cheddar cheese Freshly shredded preferred for optimal melt
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add ½ medium chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Add 2 cups broccoli florets to the skillet and cook for 2 minutes, stirring so the broccoli stays bright green and slightly crisp.
Cooking
- Stir in 3 cloves minced garlic and ½ tsp Italian seasoning.
- Add 1 cup orzo and toast it in the pan for about 30 seconds, stirring constantly.
- Pour in 2 cups chicken broth, 1 cup heavy cream, and 1 tsp Worcestershire sauce.
- Bring the mixture to a boil, then reduce heat to a simmer, cooking uncovered for about 10 minutes until the orzo is tender.
- Add 2 cups cooked shredded chicken and stir until warmed. Remove from heat and stir in 2 cups shredded cheddar cheese until melted.
- Let the dish sit for 2–3 minutes to thicken before serving.