I absolutely love this Creamy Chicken and Broccoli Orzo Recipe because it’s like a cozy hug on a plate—comforting, cheesy, and packed with tender chicken and vibrant broccoli. Whenever I need a quick dinner that still feels special, this recipe is my go-to. The orzo soaks up all those cozy flavors, making every bite perfectly creamy without being heavy.
You’ll find that this dish works beautifully for busy weeknights or when friends drop by unexpectedly since it comes together fast but tastes like you spent hours in the kitchen. Plus, it’s a clever way to sneak some greens into a cheesy, satisfying meal that everyone in the family will devour. Trust me, once you try this Creamy Chicken and Broccoli Orzo Recipe, you might just keep it on repeat.
Why You’ll Love This Recipe
- Quick and Easy: Get dinner on the table in under 30 minutes without sacrificing flavor.
- Comfort Food Classic: Creamy, cheesy, and satisfying—perfect for those cozy nights.
- Family Favorite: A dish that even picky eaters love thanks to its creamy texture and gentle spice.
- One-Pan Meal: Minimal cleanup means less time doing dishes and more time enjoying your food.
Ingredients You’ll Need
The ingredients for this Creamy Chicken and Broccoli Orzo Recipe come together in a simple and straightforward way. Using rotisserie chicken keeps it quick without skimping on flavor, and the frozen broccoli is a game-changer for convenience.
- Extra virgin olive oil: This adds a lovely fruitiness and helps soften the onions gently.
- Yellow onion: Adds sweetness and depth when sautéed; ½ cup diced works perfectly.
- Minced garlic: Just enough to give the dish a fragrant, savory kick.
- Orzo pasta: Its tiny rice-like shape cooks quickly and gets wonderfully creamy.
- Chicken broth: It’s the base that infuses the orzo with flavor instead of using water.
- Whole milk: Adds creaminess and richness to the dish without heaviness.
- Rotisserie chicken: A perfect shortcut—juicy, tender, and shredded or diced for even bites.
- Frozen broccoli cuts: Convenient and tender after cooking, no need for extra prep.
- Kosher salt & black pepper: Essential seasonings to enhance all the flavors.
- Red pepper flakes: Just a pinch adds a subtle warmth; feel free to adjust to taste.
- White cheddar cheese: Sharp and melty, it’s the star that pulls everything into creamy perfection.
- Parsley: Brightens the dish as a fresh, colorful garnish.
Variations
I like to switch things up sometimes, especially when I want to tailor this Creamy Chicken and Broccoli Orzo Recipe to different tastes or dietary needs. Feel free to make it your own by swapping some ingredients or adding extras.
- Make it gluten-free: Use gluten-free orzo or substitute with rice or quinoa; the cooking time might vary slightly, but it’s just as tasty.
- Cheese swap: I once tried sharp gouda instead of cheddar—it added a smokier layer that my family loved.
- Add a veggie boost: Toss in sautéed mushrooms or sun-dried tomatoes for extra texture and flavor.
- Spice it up: Sometimes, I add a dash of smoked paprika or a bit more red pepper flakes for a bolder kick.
How to Make Creamy Chicken and Broccoli Orzo Recipe
Step 1: Sauté Your Onions and Garlic Until Fragrant
Start by heating your olive oil in a large nonstick skillet over medium heat. Add diced onions and cook them until they’re soft and translucent—about 3 to 4 minutes. This step builds the foundation of flavor that’ll make your dish shine! Then stir in the minced garlic and cook for another minute, just until you smell that gorgeous aroma filling your kitchen.
Step 2: Combine Orzo and Liquids with Chicken and Broccoli
Next, pour in the orzo, chicken broth, and whole milk right into the skillet. Toss in your shredded rotisserie chicken and frozen broccoli cuts. Sprinkle with kosher salt, black pepper, and a pinch of red pepper flakes. Stir everything well to combine. This one-pan method saves you so much time and dishes—you’re basically making the whole meal in one spot!
Step 3: Simmer Until Orzo is Tender and Broccoli is Perfectly Cooked
Bring your mixture to a gentle simmer over medium-high heat. Let it cook uncovered for 16 to 20 minutes, stirring occasionally. You’ll want to watch for the orzo to soften to a firm, chewy bite—it’s not mushy but tender. The broccoli should be tender, too, bright green, and perfect for every forkful.
Step 4: Stir in Cheese and Finish with Fresh Parsley
Once the orzo and broccoli are just right, turn the heat to low and add your shredded white cheddar cheese. Stir it in gently until the cheese is thoroughly melted and coats everything in that luscious creaminess. Finish by sprinkling chopped parsley over the top—you’ll love how that little pop of color and fresh flavor brightens the dish before serving.
Pro Tips for Making Creamy Chicken and Broccoli Orzo Recipe
- Don’t rush the orzo: I learned the hard way that cooking it too fast leads to mushy pasta. Let it simmer gently and check often.
- Use rotisserie chicken: Saves tons of time and adds juicy flavor; just shred it well for even bites.
- Stir cheese off heat: I find melting shredded cheese on low heat helps avoid clumping and keeps the sauce silky smooth.
- Adjust seasoning last: Salt and spice can intensify after resting, so taste once it’s done and tweak as needed.
How to Serve Creamy Chicken and Broccoli Orzo Recipe
Garnishes
I always finish with a sprinkle of fresh parsley for a fresh, herbal touch that brightens the rich flavors. Sometimes I add a little extra shredded cheddar on top for those cheese lovers in our house. A pinch of lemon zest or a squeeze of fresh lemon juice can also add a lovely, unexpected brightness if you’re feeling adventurous.
Side Dishes
This creamy orzo dish is hearty enough to stand on its own, but I like pairing it with a crisp green salad or some roasted garlic bread when we want a little extra. If you’re after something lighter, steamed green beans or sliced tomatoes dressed with olive oil and balsamic vinaigrette are perfect complements.
Creative Ways to Present
For special occasions, I’ve served this Creamy Chicken and Broccoli Orzo Recipe in individual ramekins topped with a sprinkle of toasted breadcrumbs and a basil leaf for a fancy touch. Another fun idea is to spoon it into warm bell pepper halves for a colorful and tasty presentation that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and the dish reheats beautifully within 3 days. The orzo tends to soak up the sauce a bit overnight, so I usually add a splash of milk or broth when reheating to keep it creamy and loose.
Freezing
Freezing is possible, though the texture changes slightly—broccoli can become a bit softer after thawing. I recommend freezing in portioned containers and thawing in the fridge overnight before reheating gently on the stove with a little extra liquid added.
Reheating
I reheat leftovers on the stove over medium-low heat, stirring often and adding a splash of milk or broth to bring back that creamy texture. Microwaving works okay for single servings, but watch carefully so it doesn’t overcook or dry out.
FAQs
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Can I use fresh broccoli instead of frozen in this recipe?
Absolutely! Fresh broccoli works well if you prefer, but since frozen broccoli is pre-cut and cooks evenly, it saves prep time. If using fresh, chop into bite-sized pieces and add it earlier during the cooking process to ensure it’s tender by the time the orzo is done.
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Is this recipe suitable for kids?
Yes! The creamy texture and mild flavors make it very kid-friendly. You can reduce or omit the red pepper flakes if your kids don’t like any heat. It’s a great way to get them to eat veggies and protein together with a cheesy twist.
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Can I make this dish vegetarian?
To make it vegetarian, simply skip the chicken and use vegetable broth instead of chicken broth. You might want to add more cheese or a protein substitute like sautéed mushrooms, tofu, or chickpeas to keep it satisfying.
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What’s the best way to shred rotisserie chicken?
I find using two forks makes shredding easy and quick, giving nice bite-sized pieces that blend well with the orzo. Alternatively, hands work just fine—just be sure it’s cooled enough to handle comfortably.
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Can I use low-fat milk for this recipe?
You can substitute low-fat milk, but the dish might lose some of its richness and creaminess. For best results, try to use whole milk or add a splash of cream to keep that silky texture we all love in this Creamy Chicken and Broccoli Orzo Recipe.
Final Thoughts
This Creamy Chicken and Broccoli Orzo Recipe holds a special spot in my recipe rotation because it’s quick, comforting, and so adaptable. Whether you’re feeding family, entertaining friends, or just craving something cozy, I genuinely think you’ll enjoy how simple yet flavorful it is. Give it a try soon—you’re just a few easy steps away from a creamy, cheesy meal that’ll have everyone coming back for seconds.
Print
Creamy Chicken and Broccoli Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken and Broccoli Orzo is a comforting, flavorful one-pan meal featuring tender shredded rotisserie chicken, nutritious broccoli, and tender orzo pasta all cooked in a creamy broth infused with garlic and onion. Finished with melted white cheddar cheese and a sprinkle of fresh parsley, this dish comes together quickly for an easy weeknight dinner that’s both satisfying and delicious.
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about 1/2 cup)
- 2 teaspoons minced garlic
- 8 ounces orzo pasta
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 cups (280 g) rotisserie chicken, shredded, diced
- 1 package (12 ounces) frozen broccoli cuts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups (226 g) white cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- Sauté Onions and Garlic: Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Orzo and Liquids: To the skillet, add 8 ounces of orzo pasta, 3 cups of chicken broth, 1 cup of whole milk, shredded rotisserie chicken, frozen broccoli, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Stir everything together to combine evenly.
- Simmer and Cook Orzo: Bring the mixture to a gentle simmer over medium-high heat. Let it cook uncovered for 16-20 minutes, stirring occasionally, until the orzo has a firm but chewy texture and the broccoli is tender. Be careful to monitor the liquid levels to avoid sticking.
- Stir in Cheese: Once the orzo and broccoli are cooked, add 2 cups of shredded white cheddar cheese to the skillet. Stir continuously until the cheese is fully melted and incorporated into the creamy sauce.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley over the top for a fresh burst of color and flavor, and serve warm immediately.
Notes
- Use rotisserie chicken for convenience, but leftover cooked chicken works well too.
- For a lighter version, substitute whole milk with low-fat milk or a dairy-free alternative.
- You can add a squeeze of lemon juice at the end for brightness if desired.
- If the orzo absorbs too much liquid before cooking through, add a splash of extra broth or water to prevent sticking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
