Broccoli Cheddar Chicken Orzo is perfect for a nice cheesy and comforting meal. Ready in about 40 minutes and uses up leftover or rotisserie chicken, fresh broccoli, and of course, freshly grated cheddar cheese. This delicious one pot meal is great for those times you're hungry and don't want a sink full of dishes.
Table of contents
Why We Love This Recipe
- One Pot Meal - The orzo and broccoli cooks in the same skillet or Dutch oven. Less mess always wins my vote.
- Uses Leftover Chicken - Whether you have already cooked chicken that has been baked, roasted, or grilled, it will work in this recipe.
- Fresh Broccoli - Fresh florets hold their color and texture so much better than frozen, and they cook right in the same pot as the orzo.
- Reheats Beautifully - This recipe is perfect for meal prep.
Recipe Ingredients
- Olive Oil - Or, Butter if you prefer.
- Onion - Finely diced. Yellow or white onion work well here.
- Garlic - Freshly minced. If you use jarred garlic that is fine, but fresh garlic seems to have a bit more punch to it.
- Salt - Pepper - Smoked Paprika - Dried Thyme - Seasonings to bring depth and a bit of smokiness.
- Orzo Pasta - This rice shaped pasta will cook directly in the broth.
- Chicken Broth - Vegetable broth can also be used if you prefer.
- Fresh Broccoli Florets - Chop the florets small so they will cook faster.
- Chicken - Shredded or diced. Rotisserie chicken, grilled chicken, or baked chicken all work well here.
- Whole Milk - Or half 'n half if you like it a bit richer.
- Cheddar Cheese - Freshly shredded cheese is going to be your best bet. The already shredded package cheese doesn't melt into a smooth sauce nearly as well.
- Parmesan Cheese - Freshly shredded if you can. The Parmesan is optional but adds a nice flavor boost.
- Dijon Mustard - Just a little for another layer of flavor.
- Fresh Parsley - To garnish, or you can use freshly cracked black pepper.
Variations
- Thinly diced carrots or peas can be stirred in alongside the broccoli if you would like to add more veggies.
- A pinch of red pepper flakes adds a nice kick.
- Monterey Jack or a cheddar-jack blend can be used in place of sharp cheddar for a milder flavor.
How to make Broccoli Chicken Orzo
In a skillet or Dutch Oven, heat the olive oil over medium heat. Add the diced onion and cook a few minutes to soften.
Next, add the freshly minced garlic. Stir and cook for about 30 seconds until fragrant.
Add the salt, pepper, smoked paprika, and dried thyme. Give the mixture a stir.
Add the Orzo pasta and cook for a couple of minutes until lightly toasted.
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Slowly pour in the chicken broth. Bring to a gentle boil.
Reduce heat to medium-low, cover loosely, and simmer about 8 minutes, stirring occasionally.
Stir in broccoli and continue cooking another 3-4 minutes until the orzo is tender and broccoli florets are bright green.
Turn the heat to low. Add the Dijon mustard along with the milk or half 'n half. Stir.
Mom Tip
If you like broccoli super soft, add it to the orzo a little bit sooner.
Add the cooked chicken.
Then add the shredded cheeses. Cook and stir until warmed through and the cheese has completely melted into a creamy sauce.
Taste and adjust seasoning if needed. Garnish with parsley or cracked black pepper before serving.
Recipe FAQ's
You can, but the fresh broccoli is our first choice. It will retain its color and texture better. If using frozen, thaw and drain well before using.
This is a great make ahead meal. It reheats nicely and is great for meal prep.
A grainy cheese sauce is usually caused by pre-shredded cheese. By using freshly shredded cheese, and keeping the heat on low, you will get a smooth cheesy sauce.
Leftovers and Storage
Place cooled leftovers in an air tight container and refrigerate for up to 4 days.
Reheat the cheesy orzo on the stove top over medium low heat, or in the microwave in short intervals. Stir often.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete Recipe
Broccoli Cheddar Chicken Orzo
Ingredients
- 2 tablespoons Olive Oil or butter
- 1 Small Onion finely diced
- 3 Cloves Garlic minced
- 1 teaspoon Kosher Salt or ½ teaspoon table salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Dried Thyme
- 1 cup Orzo Pasta uncooked
- 2½ cups Chicken Broth
- 3 cups Fresh Broccoli Florets chopped small
- 3 cups Cooked Leftover Chicken shredded or diced
- 1 cup Whole Milk or half-and-half
- 2 cups Sharp Cheddar Cheese freshly shredded
- ¼ cup Parmesan Cheese freshly grated - optional
- 1 teaspoon Dijon Mustard optional
- Fresh parsley or cracked black pepper for serving
Instructions
- Heat Olive Oil or Butter in a large deep skillet or Dutch oven over medium heat. Add onion and cook 3-4 minutes until softened.
- Stir in garlic and cook 30 seconds.
- Stir in salt, pepper, smoked paprika, and thyme.
- Add the dry orzo and cook 1-2 minutes until lightly toasted.
- Pour in chicken broth and bring to a gentle boil. Reduce heat to medium-low, cover loosely, and simmer about 8 minutes, stirring occasionally.
- Stir in broccoli and continue cooking another 3-4 minutes until the orzo is tender and broccoli is bright green.
- Lower heat. Stir in leftover chicken, milk, Dijon mustard, cheddar cheese, and parmesan until warmed through and creamy.
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