Description
How to make one pot cheesy chicken and broccoli orzo with tender pasta and melted cheese that creates the perfect cozy weeknight dinner.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups uncooked orzo pasta
- 3 cups low-sodium chicken broth
- 1 cup whole milk
Vegetables and Seasonings
- 3 cups fresh broccoli florets
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Cheese and Finishing
- 1½ cups sharp cheddar cheese, freshly grated
- ½ cup cream cheese, softened
- ¼ cup fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in large pot over medium-high heat. Season chicken with salt and pepper, then cook 5-6 minutes until golden brown and cooked through.
- Sauté Aromatics: Add diced onion to pot with chicken and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Add Orzo: Pour in orzo pasta, chicken broth, milk, Italian seasoning, and paprika. Bring to a boil, then reduce heat and simmer 10-12 minutes until orzo is tender.
- Cook Broccoli: Stir in broccoli florets and cook 3-4 minutes until bright green and crisp-tender. Don’t overcook or broccoli will become mushy and lose its vibrant color.
- Add Cheese: Remove pot from heat completely. Stir in cream cheese until melted, then gradually add cheddar cheese, stirring constantly until smooth and creamy throughout.
- Season Taste: Taste and adjust seasoning with salt, pepper, and red pepper flakes as needed. The cheese adds saltiness, so taste before adding more salt.
- Garnish Serve: Sprinkle fresh chopped parsley over the top and serve immediately while hot. The cheese sauce will thicken as it cools, so serve right away.
Notes
- Remove pot from heat completely before adding cheese to prevent curdling and graininess.
- Store leftovers in airtight container in refrigerator for up to 3 days maximum.
- Fresh broccoli works best; if using frozen, add during last 2 minutes of cooking.
- Grate cheese fresh from block for smoothest melting and best sauce texture.
- Add splash of milk when reheating to restore creamy consistency.
- Taste and adjust seasoning after adding cheese since it adds natural saltiness.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g