Cheesy Chicken Broccoli Orzo
A creamy, cheesy one-pan dinner made with orzo, cheddar cheese, chicken, and broccoli, perfect for busy weeknights.
Ingredients
For the orzo dish
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups broccoli florets fresh or thawed frozen, fresh keeps the best texture
- 1/2 tsp Italian seasoning
- 1 cup orzo pasta use gluten-free orzo or small rice-shaped pasta for GF option
- 2 cups chicken broth low-sodium preferred
- 1 cup heavy cream for richness; half-and-half can work with a small thickener
- 1 tsp Worcestershire sauce adds depth and umami
- 2 cups cooked shredded chicken rotisserie or leftover roasted chicken
- 2 cups shredded cheddar cheese preferably sharp, finely shredded for quick melting
- Salt and pepper to taste
Instructions
Preparation
- Heat a large skillet over medium heat. Add olive oil and butter until the butter melts and foams.
- Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the broccoli florets and cook for 2 minutes more to keep them bright green and slightly crisp.
- Add the minced garlic and Italian seasoning; stir for about 30 seconds until fragrant.
- Stir in orzo and toast it with the vegetables for 30 seconds.
Cooking
- Pour in chicken broth, heavy cream, and Worcestershire sauce. Increase heat to bring to a boil, then reduce to a simmer.
- Cook uncovered for about 10 minutes, stirring often until orzo is tender but not mushy. If the mixture reduces too fast, add a splash of broth.
- Stir in shredded cooked chicken and heat through for 1–2 minutes.
- Remove from heat and stir in shredded cheddar cheese until melted and glossy.
- Taste and season with salt and pepper. Let sit for 2–3 minutes to thicken before serving.
Notes
This dish can be served as a main or hearty side. Best served warm, with a wedge of lemon or sprinkled parsley on top. Also, it can be baked with a panko topping for extra crunch.