A creamy, speedy one-pot dinner that balances protein, veggies, and comfort — this Cheesy One-Pot Chicken and Broccoli Orzo comes together in about 30 minutes and cleans up in minutes. Bite-sized chicken, tender orzo, crisp-tender broccoli, and a cheesy, milk-based sauce make it perfect for weeknights, picky eaters, and anyone who loves a no-fuss skillet meal. If you like finishing dishes with a sticky-sweet or tangy glaze, try a small spoonful of homemade jelly-based sauce for a twist — it’s surprisingly good with chicken: barbecue sauce from jelly.
Why you’ll love this dish
Fast, filling, and family-friendly — that’s what this recipe delivers. It’s the kind of meal you can feel good serving on a busy Tuesday but impressive enough for casual weekend company. A few reasons to make it:
- Totally one-pot: less fuss, fewer dishes.
- Balanced: protein from chicken, carbs from orzo, and greens from broccoli.
- Kid-approved: creamy, cheesy, and mild-flavored.
- Flexible: swap cheeses, milk types, or add spices to suit your pantry.
"Made this after a long day — dinner on the table in 30 minutes. My kids asked for seconds and I loved the easy cleanup." — a happy weeknight cook
Step-by-step overview
This recipe is straightforward: brown bite-sized chicken, soften aromatics, add orzo and broth to cook the pasta in the same pot, fold in broccoli until tender-crisp, then finish with milk and cheddar so the sauce turns smooth and glossy. Expect about 10–12 minutes for the orzo to cook once the broth simmers, and 3–5 minutes for the broccoli to reach that perfect bright-green bite.
What you’ll need
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (trim excess fat) — use good-quality breasts; if you want technique tips for chicken breasts, see this helpful guide: chicken breast recipe.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth (low-sodium recommended)
- 1 cup broccoli florets (small pieces cook faster)
- 1 cup milk (whole milk gives creamier results; swap half-and-half for extra richness)
- 1 ½ cups shredded cheddar cheese (sharp cheddar adds flavor)
- ½ teaspoon salt (adjust to taste; broth may be salty)
- ¼ teaspoon black pepper
Substitutions/notes:
- Swap grated Parmesan for part of the cheddar for a nuttier finish.
- Use gluten-free orzo or small rice-shaped pasta to make it GF (watch cooking time).
- If you prefer less dairy, replace half the milk with unsalted chicken broth and reduce cheese by ¼ cup.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add the bite-sized chicken pieces in a single layer and cook until browned on all sides, 4–6 minutes. You don’t need to cook through at this stage. Remove chicken to the side if your pot is small, or push it to one side.
- Add the chopped onion to the pot and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Stir in 1 cup orzo and pour in 4 cups chicken broth. Use a wooden spoon to loosen any browned bits on the bottom. Bring to a boil, then reduce heat to a simmer.
- Return chicken to the pot (if you set it aside) and simmer uncovered for 10–12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. If it looks too dry, add a splash of broth.
- Add 1 cup broccoli florets and cook an additional 3–5 minutes, until broccoli is bright green and tender-crisp.
- Reduce heat to low. Stir in 1 cup milk, 1 ½ cups shredded cheddar cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until cheese melts and the sauce becomes smooth and creamy. Taste and adjust seasoning.
- Serve immediately, spooned into bowls. Enjoy while hot.
Quick safety tip: ensure the chicken reaches an internal temperature of 165°F (74°C) during cooking.
Best ways to enjoy it
- Family bowls: top with extra cheddar, a sprinkle of chopped parsley, and a squeeze of lemon to lift the flavors.
- For crunch: add toasted breadcrumbs or fried shallots on top.
- Make it a balanced meal: pair with a crisp green salad or roasted cherry tomatoes.
- Kid-friendly plating: serve with a side of steamed carrots or apple slices.
Storage and reheating tips
- Refrigerate: store leftovers in an airtight container for 3–4 days.
- Freeze: cool completely and freeze up to 2 months in a freezer-safe container. Texture may change slightly after thawing.
- Reheat stovetop: add a splash of milk or broth to the pot and warm over low heat, stirring until creamy.
- Reheat microwave: cover loosely and heat in 30–60 second bursts, stirring between intervals and adding a little liquid if it seems dry.
- Food safety: never leave cooked chicken at room temperature longer than 2 hours (1 hour if above 90°F/32°C).
Helpful cooking tips
- Cut chicken into uniform pieces so everything cooks evenly.
- Browning the chicken first builds flavor — don’t skip the sear.
- Use low-sodium broth so you control the final salt level. Taste before adding the ½ teaspoon salt.
- Stir the orzo occasionally to prevent sticking, but avoid constant stirring which reduces heat and lengthens cooking time.
- If the sauce seems thin after adding cheese, simmer gently a minute longer; for a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir in, then heat until thickened.
Creative twists
- Mexican-style: swap cheddar for pepper jack, add 1 tsp chili powder, and finish with cilantro and lime.
- Lemony herb: stir in 1 tbsp lemon zest and 1 tbsp chopped dill at the end for a bright finish.
- Creamy mushroom: sauté 1 cup sliced mushrooms with the onions for earthy depth.
- Vegetarian: replace chicken with white beans or extra broccoli and use vegetable broth; use plant-based cheddar to keep it dairy-free.
Common questions
Q: How long does this recipe take from start to finish?
A: Plan for about 25–35 minutes total: 5–7 minutes to brown the chicken, 3–4 minutes to soften aromatics, 10–12 minutes for the orzo to cook, and a few minutes to finish with broccoli and cheese.
Q: Can I use frozen broccoli?
A: Yes. Add frozen florets straight to the pot but allow an extra 2–3 minutes of cook time. Avoid thawing first, which can make the dish watery.
Q: My orzo clumped/stuck together — how do I prevent that?
A: Use plenty of simmering liquid and stir every few minutes. If it looks dry before the orzo is cooked, add a splash of broth. Choosing a heavy-bottomed pot also helps distribute heat evenly.
Q: Is this safe to meal prep?
A: Yes. Portion into airtight containers and refrigerate for up to 4 days. Reheat gently with a bit of milk or broth to refresh the sauce.
Q: Can I make this creamier without more cheese?
A: Use half-and-half or a splash of cream instead of milk, or stir in 2–3 tbsp cream cheese for extra silkiness.
Enjoy this straightforward, comforting one-pot dinner anytime you want a satisfying, minimal-cleanup meal that still feels homemade.
Cheesy One-Pot Chicken and Broccoli Orzo
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces use good-quality breasts; trim excess fat
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth low-sodium recommended
- 1 cup broccoli florets small pieces cook faster
- 1 cup milk whole milk gives creamier results; swap half-and-half for extra richness
- 1 ½ cups shredded cheddar cheese sharp cheddar adds flavor
- ½ teaspoon salt adjust to taste; broth may be salty
- ¼ teaspoon black pepper
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add the bite-sized chicken pieces in a single layer and cook until browned on all sides, 4-6 minutes. Remove chicken to the side if needed.
- Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, 30-60 seconds.
Cooking
- Stir in 1 cup orzo and pour in 4 cups chicken broth. Bring to a boil, then reduce heat to a simmer.
- Return the chicken to the pot and simmer uncovered for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Add 1 cup broccoli florets and cook an additional 3-5 minutes, until broccoli is bright green and tender-crisp.
- Reduce heat to low. Stir in 1 cup milk, 1 ½ cups shredded cheddar cheese, ½ teaspoon salt, and ¼ teaspoon black pepper until the cheese melts and the sauce is smooth.
Serving
- Serve immediately, spooned into bowls.