Cheesy One-Pot Chicken and Broccoli Orzo
A creamy, speedy one-pot dinner that combines protein, veggies, and comfort — ready in about 30 minutes.
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.
Notes
Store leftovers in an airtight container for 3-4 days. For freezing, cool completely and freeze up to 2 months. Reheat on stovetop or microwave, adding a splash of liquid if necessary. For best results, cut chicken into uniform pieces and don’t skip browning it first.