Description
How to make one pot cheesy chicken and broccoli orzo with tender pasta and melty cheese that creates the perfect cozy weeknight dinner solution.
Ingredients
Scale
Protein and Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Pasta and Vegetables
- 1.5 cups uncooked orzo pasta
- 4 cups fresh broccoli florets
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 can (14.5 oz) diced tomatoes, drained
Seasonings and Cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper, then cook for 5-6 minutes until golden brown on most sides. Don’t worry about cooking through completely yet.
- Sauté Aromatics: Add diced onion to the pot with chicken and cook for 3-4 minutes until softened and fragrant. Stir in minced garlic and cook for another 30 seconds until aromatic but not browned.
- Add Liquids: Pour in chicken broth, milk, and drained diced tomatoes. Stir in Italian seasoning and garlic powder. Bring the mixture to a gentle boil while stirring occasionally to prevent sticking.
- Cook Orzo: Add uncooked orzo to the pot and stir well. Reduce heat to medium-low and simmer for 10-12 minutes, stirring frequently to prevent sticking, until orzo is almost tender but still slightly firm.
- Add Broccoli: Stir in broccoli florets and cook for 3-4 minutes until bright green and tender-crisp. The orzo should be fully cooked and most liquid absorbed by now, creating a creamy base.
- Melt Cheese: Remove pot from heat completely. Gradually stir in cheddar and Parmesan cheeses until melted and creamy. The residual heat will melt the cheese perfectly without making it stringy or grainy.
- Final Touches: Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh chopped parsley before serving. Let it rest for 2-3 minutes to thicken slightly before dishing up.
Notes
- Don’t add cheese while pot is still on heat or it will become stringy and clumpy.
- Stir orzo frequently during cooking to prevent sticking to the bottom of the pot.
- Broccoli should be tender-crisp, not mushy, so don’t overcook it in the final steps.
- Leftovers thicken when refrigerated but thin out perfectly when reheated with a splash of milk.
- Fresh garlic is essential here – don’t substitute with garlic powder for the aromatics.
- Let the dish rest 2-3 minutes before serving to allow the sauce to thicken properly.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g