Description
How to make one pot cheesy chicken and broccoli orzo with tender pasta, juicy chicken, and melted cheese that creates the perfect comfort meal.
Ingredients
Scale
Protein and Base
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
Liquids and Seasonings
- 2½ cups low-sodium chicken broth
- 1 cup whole milk
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
Vegetables and Cheese
- 3 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- ½ cup cream cheese, cubed
- ¼ cup fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook for 5-6 minutes until golden brown on all sides. The chicken doesn’t need to be fully cooked through yet.
- Sauté Aromatics: Add diced onion to the pot with chicken and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids: Pour in chicken broth, milk, and all seasonings. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking. The liquid should be bubbling but not violently boiling.
- Cook Orzo: Stir in the orzo pasta and reduce heat to medium-low. Simmer for 12-15 minutes, stirring frequently, until orzo is tender and most liquid is absorbed.
- Add Broccoli: Stir in broccoli florets and cook for 3-4 minutes until bright green and tender-crisp. Don’t overcook the broccoli or it will become mushy and lose its vibrant color.
- Melt Cheese: Remove pot from heat and immediately stir in cream cheese until melted. Gradually add cheddar cheese, stirring constantly until smooth and creamy. The residual heat will melt everything perfectly.
- Finish Dish: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve immediately while hot and creamy for the best texture and flavor.
Notes
- Stir orzo frequently during cooking to prevent sticking and ensure even cooking.
- Remove from heat before adding cheese to prevent curdling and stringiness.
- Store in airtight container in refrigerator for up to 4 days maximum.
- Add splash of milk when reheating to restore original creamy texture.
- Fresh broccoli works better than frozen for the best texture and color.
- Use freshly grated cheese instead of pre-shredded for smoothest melting.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g