Cheesy Chicken Broccoli Orzo

There’s something so satisfying about a one-pan meal that doesn’t just get dinner on the table fast, but tastes like something you spent all afternoon on. That’s exactly what this Cheesy Chicken Broccoli Orzo delivers. It’s cozy, creamy, and packed with everything you need: protein, veggies, and pasta—all cooked together in one skillet for ultimate flavor and minimal cleanup.

This dish has quickly become a go-to weeknight favorite in our house. The orzo gives it a slightly fancy, risotto-like vibe without any of the constant stirring. And the best part? It’s done in about 30 minutes, from start to finish. If you’ve got a picky eater or someone who claims they’re “not into broccoli,” this might be the dish that wins them over.

I originally made this out of pure desperation—chicken in the fridge, orzo in the pantry, and a head of broccoli that needed to be used up. I tossed everything together, added a good handful of cheese, and crossed my fingers. The result? A creamy, comforting skillet meal that everyone at the table requested again the very next night. That’s when I knew this recipe had earned a permanent spot in the dinner rotation.

Let’s dive in and walk through the first part of the recipe—don’t worry, it’s super simple and so worth it.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breasts, diced

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 1 cup uncooked orzo pasta

• 2 cups chicken broth

• 1 cup milk

• 2 cups chopped broccoli florets

• 1 cup shredded cheddar cheese

• ¼ cup grated Parmesan cheese

• Optional: Fresh parsley, for garnish

STEP 1: Cook the Chicken

Start by heating up a large skillet over medium heat. Drizzle in the olive oil, then season your diced chicken with salt, black pepper, and garlic powder. Once the pan is hot, add in the chicken and cook for about 5 to 7 minutes, stirring occasionally, until it’s golden brown and fully cooked through.

Once it’s done, go ahead and remove the chicken from the skillet and set it aside. We’ll bring it back in later, but for now, it’s had its moment.

STEP 2: Toast the Orzo

Using the same skillet (because why dirty another dish?), pour in your uncooked orzo pasta. Let it toast for a minute or two—this step is quick but important. Toasting the orzo adds a subtle nutty flavor that really deepens the overall taste of the dish. Make sure to stir it frequently so it doesn’t burn.

STEP 3: Add Liquid and Broccoli

Now pour in your chicken broth and milk, stirring everything together to combine. Once it’s all mixed, bring the mixture to a simmer.

As soon as it’s bubbling gently, stir in your chopped broccoli florets. You want them to cook until they’re tender but still bright green—about 8 to 10 minutes should do the trick. Keep the skillet covered and give everything a stir now and then so nothing sticks to the bottom.

At this point, the orzo will begin absorbing all that flavorful liquid, getting tender and creamy as it cooks. The goal is for the mixture to thicken slightly and the orzo to become soft but not mushy.

If the first part of this recipe had you hooked with toasted orzo and tender broccoli simmering in a cozy milk-and-broth bath, get ready—because now comes the best part. We’re about to melt in all that cheesy goodness and turn this simple skillet dinner into a creamy, comforting dream.

This second half is where the magic really happens. The textures come together, the flavors deepen, and the result is a rich, satisfying dish that feels like a hug in a bowl. And the best part? You’re still just using one pan. Let’s finish this off strong.

STEP 4: Return the Chicken and Add the Cheese

Once the orzo is tender and most of the liquid has been absorbed, it’s time to bring back that cooked chicken you set aside earlier. Stir it into the skillet, making sure everything is evenly distributed.

Now, with the heat still on low, sprinkle in the shredded cheddar cheese and grated Parmesan. Stir gently until the cheeses melt into the orzo mixture, creating that creamy, silky sauce that clings to every bite. If the mixture feels a little too thick at this point, go ahead and add a splash of broth or milk to loosen it up.

The cheddar adds that classic sharpness, while the Parmesan brings a salty, nutty depth that rounds everything out. Trust me, the combo is absolutely irresistible.

STEP 5: Final Taste and Garnish

Before serving, give the dish a taste and adjust your seasoning as needed. Depending on your broth and cheese, you might want to add an extra pinch of salt or a bit more black pepper.

Once it’s perfectly seasoned, sprinkle some freshly chopped parsley over the top if you have it on hand. It’s not just for looks—it adds a little freshness that really balances the richness of the cheese.

Now step back and take a look at that skillet. Creamy orzo, golden chicken, and bright green broccoli all coated in melty cheese? That’s dinner goals right there.

Tips for Success and Easy Variations

This recipe is naturally simple, but here are a few tips and tricks to make it even more foolproof:

• Don’t overcook the orzo. It should be tender, but still have a little bite. If you cook it too long, it can get mushy. Keep an eye on the liquid and stir occasionally to prevent sticking.

• Use rotisserie or leftover chicken. In a pinch, this is a fantastic shortcut. Just shred it and toss it in during the cheese step so it warms through without drying out.

• Add some heat. If your family likes a little spice, a pinch of red pepper flakes or a dash of hot sauce adds a nice kick. Stir it in with the cheese for even flavor distribution.

• Switch up the cheese. Sharp cheddar is classic, but feel free to mix in mozzarella, gouda, or even a little cream cheese for extra richness.

• Boost the veggies. Want to add more greens? Spinach, kale, or peas can easily be tossed in with the broccoli or added near the end of cooking to wilt gently into the sauce.

Why This Dish Works for Busy Weeknights

One-pan meals like this Cheesy Chicken Broccoli Orzo are a lifesaver on hectic evenings. No waiting for water to boil for pasta, no juggling multiple pans, and barely any cleanup. Plus, the leftovers? Even better the next day. Just reheat with a splash of milk and it’s good as new.

It’s a meal that feels comforting and hearty, but it doesn’t take all night to make. That balance is what makes it such a keeper in our household—and I have a feeling it’ll earn that spot in yours, too.