One-Pot Cheesy Chicken and Broccoli Orzo

One-Pot Cheesy Chicken and Broccoli Orzo arrives at the table with quiet elegance: glossy, tender orzo blanketed in a silky cheese sauce with bright green florets and seared chicken. This single-pan composition refines comfort food through precise cooking and layered flavors—lemon, garlic, and freshly grated Parmesan. For a richer, herb-forward counterpart, explore our Boursin Orzo Bake with Chicken and Veggies for inspiration.

Why Make This Recipe

• Effortless Yet Elegant: A single pot creates a plush, restaurant-quality sauce with minimal cleanup.
• Minimal Ingredients: Pantry-friendly staples combine with a few fresh components for refined flavor.
• Impressive Flavor: Bright lemon, toasted garlic, and a blend of cheeses lift simple chicken and broccoli into something memorable.

This version elevates the classic by coaxing maximum flavor through browning, careful deglazing, and finishing with fresh acid and herbs. The result is a balanced dish—creamy, sharp, and bright—rather than cloying.

Ingredients

Base

• 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces (pat dry)
• 1 1/2 cups orzo
• 3 cups broccoli florets, bite-sized

Aromatics & Liquid

• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth (hot)
• 1/2 cup whole milk or half-and-half (room temperature)
• 1 tbsp lemon juice (fresh)

Fats & Cheese

• 2 tbsp olive oil
• 2 tbsp unsalted butter (room temperature)
• 3/4 cup freshly grated Parmesan
• 1/2 cup shredded mozzarella or fontina for melting

Seasoning & Finish

• 1 tsp kosher salt (adjust)
• 1/2 tsp freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 2 tbsp fresh parsley, finely chopped

Precision notes: use room-temperature butter for smooth melting; grate cheese fresh for best texture; finely chop herbs.

How to Make One-Pot Cheesy Chicken and Broccoli Orzo:

1. Heat 1 tbsp olive oil in a wide, heavy skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear in a single layer until golden-brown on both sides, 3–4 minutes per side. Remove and set aside. Tip: do not crowd the pan—browning builds flavor.
2. Reduce heat to medium, add remaining olive oil and butter. Add onion and cook until translucent and slightly golden, about 4 minutes. Stir in garlic and red pepper flakes; cook until fragrant (20–30 seconds). Sensory cue: the aroma should become nutty and inviting.
3. Add the orzo and toast briefly, stirring, until edges are translucent and it gives off a toasted note, about 1 minute. Deglaze the pan with 1/4 cup hot chicken broth, scraping up any browned bits to capture flavor. Mini-tip: deglazing锁s the fond and deepens the sauce.
4. Pour in the remaining chicken broth and bring to a gentle simmer. Return the seared chicken to the pot, nestling pieces into the liquid. Cover and cook for 8 minutes, stirring once halfway, until the orzo is nearly tender. Texture cue: the orzo should be plump but not fully soft.
5. Add the broccoli florets on top, cover, and steam for 3–4 minutes until bright green and just cooked through. Remove lid and stir gently to incorporate.
6. Lower heat to low; stir in milk, Parmesan, mozzarella, and lemon juice until the sauce is glossy and coats the orzo. Adjust seasoning with salt and pepper. If the mixture seems too thick, add a splash of hot broth to loosen. Finish with chopped parsley for freshness. Mini-tip: finish off-heat for a silkier sauce—carryover heat melts cheese without curdling.

How to Serve One-Pot Cheesy Chicken and Broccoli Orzo

Spoon into shallow bowls so the creamy sauce pools around each mound of orzo. For a refined plate, shave a little extra Parmesan over the top, scatter microgreens or a few basil leaves, and add a lemon wedge for brightness. For a saucier interpretation, serve alongside a crisp green salad and warm crusty bread to mop up the luxuriously cheesy sauce. Also consider searing a halved cherry tomato and placing it atop for color contrast and acidity; this complements the richness and echoes the lemon.

For complementary recipe ideas, see our Chicken and Broccoli Alfredo Bake for presentation inspiration.

How to Store One-Pot Cheesy Chicken and Broccoli Orzo

Cool to room temperature within one hour, then transfer to an airtight container. Refrigerate up to 3 days. To preserve texture, keep sauce slightly loose—add 1–2 tablespoons of broth before sealing if the mixture has thickened. Reheat gently on low in a saucepan, stirring and adding a splash of milk or broth to restore creaminess, or microwave in short bursts, stirring between intervals. For freezing, portion into freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

Tips to Make One-Pot Cheesy Chicken and Broccoli Orzo:

• Brown the chicken well: deep color equals depth of flavor.
• Toast the orzo briefly before adding liquid to develop a nutty backbone.
• Use hot broth when adding liquid to maintain steady cooking and avoid temperature shock.
• Finish with acid—lemon juice or a light vinegar— to brighten and lift the cheese.
• Choose a melting cheese (fontina, young cheddar, or mozzarella) for silky texture.

Variation (if any):

• Mushroom & Thyme: sauté sliced cremini with the onions for an earthy version; finish with fresh thyme.
• Prosciutto & Peas: fold in crisped prosciutto and blanched peas for texture contrast and a touch of salt.
• Truffle Accent: drizzle 1/4 tsp truffle oil at the end for an elevated aroma—use sparingly.

FAQs:

Can I use frozen broccoli?

Yes. Add frozen broccoli later in the cooking process and steam until bright; reduce initial liquid slightly to account for released moisture.

What’s the best cut of chicken to use?

Boneless skinless thighs stay juicier and tolerate longer cooking; breasts work well if cut into uniform pieces and not overcooked.

Can I make this dairy-free?

Replace dairy with full-bodied non-dairy cream and use a dairy-free cheese alternative; reduce added lemon slightly to balance flavors.

Conclusion

This One-Pot Cheesy Chicken and Broccoli Orzo combines seamless technique with straightforward ingredients to produce a dish that feels deliberate and refined. The interplay of seared chicken, toasted orzo, vibrant broccoli, and a glossy cheese finish creates a satisfying mosaic of textures and bright, savory notes. If you’d like a reference for a similar method and inspiration, see One-Pot Cheesy Chicken and Broccoli Orzo – What’s Mom Cookin’. Leave a comment sharing your tweaks and plating choices—how would you make this dish your own?

One-Pot Cheesy Chicken and Broccoli Orzo

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A single-pan dish featuring tender orzo in a silky cheese sauce with chicken and bright broccoli florets, elevated through flavors of lemon and garlic.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 1/2 cups orzo
• 3 cups broccoli florets, bite-sized
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth (hot)
• 1/2 cup whole milk or half-and-half (room temperature)
• 1 tbsp lemon juice (fresh)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (room temperature)
• 3/4 cup freshly grated Parmesan
• 1/2 cup shredded mozzarella or fontina for melting
• 1 tsp kosher salt (adjust)
• 1/2 tsp freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 2 tbsp fresh parsley, finely chopped

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Instructions

1. Heat 1 tbsp olive oil in a wide, heavy skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear in a single layer until golden-brown on both sides, 3–4 minutes per side. Remove and set aside.
2. Reduce heat to medium, add remaining olive oil and butter. Add onion and cook until translucent and slightly golden, about 4 minutes. Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
3. Add the orzo and toast briefly, stirring, until edges are translucent, about 1 minute. Deglaze the pan with 1/4 cup hot chicken broth.
4. Pour in the remaining chicken broth and bring to a gentle simmer. Return the seared chicken to the pot, nestling pieces into the liquid. Cover and cook for 8 minutes, stirring once halfway.
5. Add the broccoli florets on top, cover, and steam for 3–4 minutes until bright green. Remove lid and stir gently to incorporate.
6. Lower heat to low; stir in milk, Parmesan, mozzarella, and lemon juice until the sauce is glossy and coats the orzo. Adjust seasoning with salt and pepper.
7. Finish with chopped parsley for freshness.

Notes

Serve in shallow bowls for visual appeal and sprinkle with additional Parmesan and fresh herbs as garnish. Can be paired with a green salad and warm crusty bread.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 100mg