Weeknights are a race against the clock. After a long day, the last thing you want is a sink full of dishes. That’s where this one-pot cheesy chicken and broccoli orzo recipe comes in. It’s a complete meal—protein, veggies, and pasta—that all cooks together in a single pot. This dish takes the creamy comfort of mac and cheese and elevates it with tender chicken and crisp-tender broccoli, creating a dinner that’s both nourishing and incredibly delicious.
The beauty of this recipe lies in its simplicity. We’re taking a cue from classic comfort food pairings—like chicken, cheese, and broccoli—and giving them a one-pot makeover. The orzo pasta cooks directly in the seasoned broth, absorbing all the savory flavors as it becomes tender. The end result is a creamy, cheesy, and hearty meal that will have everyone asking for seconds, and you’ll love how little effort it takes to get it on the table.
Why You’ll Love This Recipe
- Ultimate Convenience: This is the definition of a one-pot meal. Everything cooks in a single pot, making cleanup a breeze.
- Family-Friendly: A delicious combination of pasta, chicken, and cheese that even picky eaters will happily devour.
- Packed with Goodness: It’s a balanced meal with protein, carbohydrates, and vegetables, all in one bowl.
- Ready in Under 30 Minutes: This recipe is designed for speed. From start to finish, you can have a complete meal on the table in less than half an hour.
- Highly Adaptable: Easily swap out the chicken or vegetables to suit your taste or what you have on hand.
Ingredients
- 1 tbsp (15 ml) olive oil or butter
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
- 1 tsp (6 g) salt, divided
- 1/2 tsp (1 g) black pepper
- 1 small yellow onion, finely chopped (about 1 cup or 150 g)
- 2 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 1/2 cups (360 ml) milk (whole or 2%)
- 1 1/2 cups (270 g) dried orzo pasta
- 1 1/2 cups (180 g) small broccoli florets, fresh or frozen
- 2 cups (225 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- Optional garnish: chopped fresh parsley or a sprinkle of red pepper flakes
Equipment
- Large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-Step Instructions
- Brown the Chicken: Heat the oil or butter in a large pot over medium-high heat. Pat the chicken cubes dry and season them with ½ tsp of the salt and all the pepper. Add the chicken to the hot pot in a single layer and cook for 3–4 minutes, or until browned on all sides. The chicken doesn’t need to be fully cooked through at this stage. Remove the chicken from the pot and set it aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the finely chopped onion to the pot and cook, stirring occasionally, until it softens and becomes translucent, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Orzo: Pour in the chicken broth and milk. Scrape the bottom of the pot with your spoon to release any flavorful browned bits. Add the dried orzo pasta and the remaining ½ tsp of salt. Stir everything to combine.
- Simmer and Absorb: Bring the liquid to a gentle boil, then reduce the heat to a low simmer. Cook, uncovered, for 8–10 minutes, stirring frequently to prevent the orzo from sticking. The orzo should be nearly tender and most of the liquid should be absorbed.
- Add Broccoli and Chicken: Stir in the broccoli florets and the browned chicken cubes. Continue to simmer for another 3–5 minutes, until the broccoli is crisp-tender and the chicken is fully cooked through.
- Stir in the Cheese: Remove the pot from the heat. Stir in the shredded cheddar and Parmesan cheese until completely melted and a smooth, creamy sauce has formed. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve: Ladle the cheesy chicken and broccoli orzo into bowls. Garnish with fresh parsley or red pepper flakes if you like, and serve immediately.
Substitutions and Variations
- Chicken: No chicken? No problem. You can use shredded rotisserie chicken (add it in step 5) or substitute with shrimp (add at the very end of cooking, as it cooks very quickly). For a vegetarian version, use a can of chickpeas or white beans.
- Broccoli: Feel free to swap the broccoli for other fast-cooking vegetables. Asparagus, spinach, or peas are great choices. For spinach, stir in a few handfuls at the very end, as it wilts instantly.
- Pasta: This recipe works best with orzo because of its size and quick cooking time. You can try a small pasta shape like ditalini or acini di pepe, but be aware that cooking times may vary slightly.
- Cheese: Mix it up! A combination of sharp cheddar with gruyère or provolone is delicious. You can also use a shredded cheese blend like a “four-cheese Italian blend” for a different flavor profile.
- Gluten-Free: Use gluten-free orzo pasta. Cooking times and liquid absorption can vary, so keep a close eye on it as it cooks.
- Dairy-Free: Substitute the milk with an unsweetened dairy-free milk alternative (like almond or oat milk) and use a high-quality dairy-free cheese alternative that melts well.
Pro Tips and Common Mistakes to Avoid
- Don’t Forget to Stir: Orzo is a small pasta that can easily stick to the bottom of the pot. Stirring every 1–2 minutes while it simmers is a must to prevent it from clumping and burning.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can give your sauce a grainy texture. Grating a block of cheese yourself takes just a minute and makes a huge difference in the final product.
- Season as You Go: Seasoning the chicken and adding salt to the broth helps build layers of flavor. Always taste the finished dish before serving and adjust the salt and pepper as needed.
- Don’t Overcook the Orzo: The orzo will continue to absorb liquid even after you turn off the heat. It’s better to remove it from the heat when it’s still slightly al dente (firm to the bite).
Storage, Make-Ahead, and Reheating
- Make-Ahead: This meal is so quick that it’s best made fresh. However, you can chop the onion, garlic, and broccoli and cube the chicken up to a day in advance to speed things up even more.
- Storage: Let leftovers cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days.
- Reheating: The orzo will absorb more liquid as it sits, so the dish will be thicker when reheated. To bring it back to a creamy consistency, add a small splash of milk or chicken broth and stir it in while reheating on the stovetop over low heat or in the microwave.
- Freezing: This recipe doesn’t freeze well. The cheese sauce can separate and become grainy when thawed, and the pasta gets mushy. It’s best to enjoy this dish fresh.
Serving Suggestions
This meal is hearty enough to be served on its own. If you want to add a little something extra, a light side salad with a simple vinaigrette or some warm, crusty bread to soak up the creamy sauce would be a great addition.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 580 kcal
- Protein: 40 g
- Fat: 25 g
- Carbohydrates: 48 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Can I use different ground meat besides beef?
A: Yes, you can use ground turkey or chicken instead of beef. The cooking time will be similar.
Q: Can I use different vegetables?
A: Absolutely! Feel free to add or swap in other vegetables. Peas, bell peppers, carrots, or spinach would all work well. For harder veggies like carrots, you may need to cook them a bit longer at the start with the onions.
Q: Why did my sauce get grainy?
A: The most common reason for a grainy sauce is using pre-shredded cheese. These cheeses contain anti-caking agents that don’t melt well. For a perfectly smooth and creamy sauce, always shred your own cheese from a block.
Q: What if the orzo absorbs all the liquid before it’s cooked?
A: Different brands of orzo and even different pots can affect liquid absorption. If you notice the pot is getting dry, simply add a splash of extra chicken broth or milk (about a ¼ cup at a time) and continue stirring until the orzo is tender.
Q: Can I make this with less salt?
A: Yes, you can adjust the salt to your liking. We recommend starting with less and then tasting the final dish to add more if needed. The salt helps bring out all the flavors, so a little is necessary.
Printable Recipe Card: One-Pot Cheesy Chicken and Broccoli Orzo
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
Servings: 4
Ingredients:
- 1 tbsp olive oil or butter
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 1/2 cups milk
- 1 1/2 cups orzo pasta
- 1 1/2 cups small broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Heat oil in a pot over medium-high heat. Season chicken with 1/2 tsp salt and pepper. Brown chicken for 3-4 mins, then remove.
- Add onion to the pot and cook until soft (4-5 mins). Add garlic and cook for 30 secs.
- Pour in broth and milk. Stir in orzo and remaining salt.
- Bring to a boil, then simmer, uncovered, for 8-10 mins, stirring often, until liquid is absorbed and orzo is almost cooked.
- Stir in broccoli and chicken. Simmer for 3-5 mins until broccoli is tender and chicken is cooked through.
- Remove from heat. Stir in cheddar and Parmesan until melted and smooth. Serve hot.
One-Pot Cheesy Chicken and Broccoli Orzo
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1 tbsp olive oil or butter
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 small yellow onion, finely chopped (about 150 g)
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 1/2 cups milk (whole or 2%)
- 1 1/2 cups dried orzo pasta
- 1 1/2 cups small broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- chopped parsley or red pepper flakes (optional garnish)
Instructions
- Heat oil or butter in a large pot over medium-high heat. Season chicken with 1/2 tsp salt and pepper. Brown for 3–4 minutes, then remove and set aside.
- Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and milk. Scrape up browned bits. Stir in orzo and remaining 1/2 tsp salt.
- Bring to a gentle boil, then simmer uncovered for 8–10 minutes, stirring often, until orzo is nearly tender and most liquid is absorbed.
- Stir in broccoli florets and browned chicken. Simmer another 3–5 minutes until broccoli is tender and chicken is cooked through.
- Remove from heat. Stir in cheddar and Parmesan until melted into a creamy sauce. Adjust seasoning to taste.
- Ladle into bowls, garnish with parsley or red pepper flakes if desired, and serve hot.
