Cheesy Chicken and Broccoli Orzo the definition of comfort food! Picture tender orzo pasta, juicy rotisserie chicken, and vibrant broccoli, all swimming in a luxurious white cheddar cheese sauce. The best part? It’s a breeze to make and clean up since everything cooks together in just one skillet! If you like one-pot meals, make sure to check out our easy Lasagna Soup.
Ingredients & Substitutions
- Orzo Pasta: Orzo is like tiny rice-shaped pasta that adds a delightful texture. Don’t worry if you don’t have it; elbow macaroni or any small pasta will do the trick.
- Chicken Broth: No chicken broth? No problem! You can swap it with chicken stock or even vegetable broth.
- Rotisserie Chicken: Grab a rotisserie chicken from the store for a quick and tasty addition. If you have leftover chicken or shredded chicken on hand, that works too!
- Broccoli: Frozen broccoli cuts are a lifesaver here, but fresh broccoli will work just as well with a slight adjustment in cooking time.
- Cheese: We went with white cheddar for that extra creamy goodness, but feel free to experiment with your favorite cheese or a blend of cheeses.
What To Serve With Chicken and Broccoli Orzo
This dish is a star on its own but pairs wonderfully with some sides:
- Copycat Texas Roadhouse Rolls: Perfect for dipping into that cheesy sauce!
- Lemon Kale Parmesan Salad: Try light and refreshing sides to balance out the richness.
- Roasted Brown Butter Brussels sprouts, green beans, or carrots make a great companion to this dish.
Can I Make This Without Chicken?
Absolutely! Skip the chicken and go for veggie broth instead for a tasty vegetarian version. You can also toss in some diced bell peppers, spinach, or mushrooms for extra flavor and nutrients. Just sauté them along with the onions and garlic, and you’re good to go!
Storage Instructions
Got leftovers? No worries! Pop them into an airtight container and store them in the fridge for up to 3-4 days. If you want to keep it longer, freeze it in a freezer-safe container for up to three months. Just remember to thaw it in the fridge before reheating.
Cheesy Chicken and Broccoli Orzo
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced (about ½ cup)
- 2 teaspoons minced garlic
- 8 ounces orzo pasta
- 3 cups chicken broth
- 1 cup whole milk
- 2 cups rotisserie chicken shredded
- 1 package 12 ounces frozen broccoli florets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 2 cups white cheddar cheese shredded
- parsley chopped for garnish
Instructions
- Add oil to a large nonstick skillet over medium heat. Once shimmering and hot, add onions and cook until softened (about 3-4 minutes). Add garlic and cook for 1 more minute.
- Add orzo, chicken broth, milk, chicken, broccoli, salt, pepper, and red pepper flakes to the skillet and stir to combine.
- Bring to a simmer. Cook over medium-high heat for 16-20 minutes, or until the orzo is cooked through (you know it is done when it is chewy but still a bit firm), and the broccoli is tender.
- Add the cheese and stir until completely melted.
- Garnish with parsley. Ser
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Made cheesey chicken & broccoli! Came out like soup!! Should I have left the lid off ???????
Oh no! I’m sorry it turned out soupy for you! Leaving the lid off can help some of the liquid evaporate, but a couple of other things could also affect the consistency. Since orzo absorbs liquid as it cooks, it might just need a few extra minutes on the stove to thicken up. Also, make sure to use whole milk (not lower-fat milk) and freshly shredded cheese, as pre-shredded cheese can sometimes make dishes more liquidy. I hope that helps, and I’d love to hear how it goes if you try it again!