Get ready to fall in love with dinner all over again.
You know those nights when you want something cozy, creamy, and guaranteed to make everyone at the table happy—but you do not want a sink full of dishes? This is that dinner.
This one-pot Cheddar Chicken & Broccoli Orzo is creamy, dreamy, and loaded with cheesy goodness. Tender bites of chicken, vibrant broccoli, and perfectly cooked orzo come together in the most comforting way possible. It’s the kind of meal where you casually promise yourself leftovers… and then realize the pot is mysteriously empty. 😉
Serve it with some crusty bread, maybe a simple salad if you’re feeling fancy, and watch as the whole family goes back for seconds—possibly thirds. Let’s make it.
Why You’ll Love This Recipe
- One pot, zero stress (weeknight win)
- Creamy, cheesy comfort food vibes
- Kid-friendly but still grown-up approved
- Easy to customize with what you have on hand
- Leftovers (if there are any) are chef’s kiss
Cheddar Chicken & Broccoli Orzo
What You’ll Need
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups broccoli florets (fresh or frozen)
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt & pepper, to taste
- Crushed red pepper flakes (optional)
- 1 tablespoon butter (optional, for extra richness)
How to Make It
- Brown the chicken
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 5–7 minutes, until browned and cooked through. Remove chicken and set aside. - Build the flavor
In the same pot, add the chopped onion and cook for about 3 minutes, until softened. Add garlic and cook for another 30 seconds, just until fragrant. - One-pot magic
Stir in the orzo, then pour in the chicken broth and heavy cream. Add the broccoli florets. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid has reduced. - Make it cheesy
Return the chicken to the pot. Stir in the cheddar and Parmesan until melted and creamy. Add the butter if you’re going for extra richness (highly recommend). Season with salt, pepper, and red pepper flakes if using. - Rest & serve
Let the dish sit for 2–3 minutes to thicken slightly. Serve hot with crusty bread for soaking up every last bit of that cheesy goodness.
Holly’s Tips & Variations
- Swap the veggie: Not a broccoli fan? Try peas, spinach, or roasted cauliflower.
- Extra cozy: A splash more cream or a little extra cheddar never hurt anyone.
- Protein switch: This works beautifully with rotisserie chicken—just stir it in at the end.
- Make it spicy: Add a pinch of cayenne or more red pepper flakes.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to bring it back to life.
This is the kind of dinner that feels like a hug in a bowl—easy, comforting, and made for busy nights when everyone just wants to be together around the table.
If you make it, let me know how your family loved it… and whether you managed to save any leftovers. 💛
