Cheesy One-Pot Chicken-Broccoli Orzo
Cheesy One-Pot Chicken-Broccoli Orzo
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Table of Contents
What I Like About this Recipe
- Everything cooks in one pot—less clean up!
- Creamy and cheesy but not too heavy.
- It’s a great way to sneak in veggies.
- Quick and easy—ready in under 30 minutes.
- This is an effective first step to adapting the Mediterranean diet into your life.
What is this recipe?
Where does it come from?
This recipe takes inspiration from classic comfort food combinations like broccoli-cheddar soup and creamy chicken pasta. By using orzo, a small pasta shape that cooks quickly, it keeps the dish light and easy while still delivering all the rich flavors.
Ingredients
Cooked orzo
- 1 lb (450g) chicken breast, diced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups (480ml) chicken broth
- 1 cup (240ml) milk
- 1 cup (200g) orzo pasta
- 2 cups (150g) broccoli florets, chopped
- 1 cup (100g) shredded cheddar cheese
- ½ cup (50g) grated Parmesan cheese
- 1 tbsp butter
- ½ tsp red pepper flakes (optional)
Instructions
- Sauté the chicken – Heat olive oil in a large pot over medium heat. Add diced chicken and season with salt, pepper, garlic powder, and onion powder. Cook for about 5-6 minutes, until golden brown. Remove and set aside.
- Cook the orzo – In the same pot, add chicken broth, milk, and orzo. Bring to a gentle simmer, stirring occasionally to prevent sticking. Cook for about 8-10 minutes until the orzo is tender.
- Add the broccoli – Stir in the chopped broccoli during the last 3-4 minutes of cooking. Cover and let it steam while the orzo finishes cooking.
- Melt the cheese – Reduce heat to low, then stir in the cheese, Parmesan, and butter. Stir until melted and creamy.
- Return the chicken – Add the cooked chicken back to the pot, stirring everything together. Let it heat through for 1-2 minutes.
- Serve & enjoy – Garnish with extra cheese or red pepper flakes if desired. Serve hot!
Broccoli
Suggestions for Serving
- Serve with a simple green salad for balance.
- Pair with a slice of crusty bread to soak up the cheesy sauce.
- Sprinkle with extra Parmesan for even more flavor.
Tips and ideas
- Swap orzo for rice if preferred, but adjust liquid accordingly.
- Use rotisserie chicken for an even quicker version.
- Add a splash of heavy cream for an extra creamy texture.
- Substitute frozen broccoli if fresh isn’t available—just add it a few minutes earlier.
Cheesy One-Pot Chicken-Broccoli Orzo FAQ
Can I use a different cheese?
Yes! Gouda, mozzarella, or Monterey Jack work well. I used mozzarella this time.Can I make this ahead of time?
Yes, but add a splash of broth or milk when reheating, as the orzo absorbs liquid.Can I use a different protein?
Absolutely! Try shrimp, turkey, or even tofu.How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.Can I freeze this dish?
Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months.What’s the best way to reheat?
Reheat on the stove over low heat with a splash of milk or broth, stirring frequently.Can I add more veggies?
Definitely! Mushrooms, bell peppers, or spinach work great.Can I use whole wheat orzo?
Yes, but it may need a little more liquid and cooking time.Is this dish spicy?
No, but you can add red pepper flakes for heat.Can I make this gluten-free?
Yes! Use gluten-free orzo or swap in rice instead.
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Cheesy One-Pot Chicken-Broccoli Orzo
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Ingredients
- 1 lb Chicken breast diced
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 2 cups Chicken broth
- 1 cup Milk
- 1 cup Orzo pasta
- 2 cups Broccoli florets chopped
- 1 cup Shreedded cheese Cheddar, Monterey Jack, Mozzarella, Gouda...
- 0.5 cup Parmesan cheese Grated
- 1 tbsp Butter
- 0.5 tsp Red pepper flakes Optional
Instructions
- Sauté the chicken – Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt, pepper, garlic powder, and onion powder. Cook for about 5-6 minutes, until golden brown. Remove and set aside.
- Cook the orzo – In the same pot, add chicken broth, milk, and orzo. Bring to a gentle simmer, stirring occasionally to prevent sticking. Cook for about 8-10 minutes until the orzo is tender.
- Add the broccoli – Stir in the chopped broccoli during the last 3-4 minutes of cooking. Cover and let it steam while the orzo finishes cooking.
- Melt the cheese – Reduce heat to low, then stir in the cheese, Parmesan, and butter. Stir until melted and creamy.
- Return the chicken – Add the cooked chicken back to the pot, stirring everything together. Let it heat through for 1-2 minutes.
- Serve & enjoy – Garnish with extra cheese or red pepper flakes if desired. Serve hot!
Nutrition
Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
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