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One Pan Chicken Broccoli Cheddar Orzo
I love broccoli cheddar soup, but sometimes I need it to do a little more for dinner. This one pan chicken broccoli cheddar orzo has tender chicken, little bites of broccoli and pasta covered in a creamy cheddar sauce. And yes, I’m scraping the cheesy bits out of the pan before it hits the sink!!
This is the kind of dinner I want on a busy school night when I’ve already made approximately 400 decisions. The orzo cooks right in the broth, so there’s no separate pot to boil or colander taking up the sink. Chicken, veggies and pasta are all in there, which means I’m officially off duty from figuring out a side dish. Your kids are guaranteed to love it!
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Ingredients
For the chicken
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the orzo
- 3 tablespoons butter
- 1 white or yellow onion diced
- 1 carrot peeled and grated
- 3 garlic cloves minced
- 1 1/2 cups uncooked orzo
- 3 cups chicken broth more if needed
- 1 tablespoon chicken bouillon powder or more to taste
- 2 cups broccoli florets chopped into small pieces
- ½ cup heavy cream
- 2 cups shredded cheddar cheese
Instructions
- Cook the chicken. Toss the chicken with the onion powder, garlic powder, salt, paprika and pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and the center reaches 165°F. Transfer to a plate.
- Soften the vegetables. Reduce the heat to medium and melt the butter in the same pan. Add the onion and carrot and cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute.
- Toast and simmer the orzo. Add the orzo and stir for 1–2 minutes. Pour in the chicken broth and stir in the bouillon. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 5 minutes, stirring occasionally to prevent sticking.
- Add the broccoli. Stir in the broccoli, cover and simmer for another 5–7 minutes, until the orzo is tender and the broccoli is cooked to your liking. Stir occasionally and add a splash of broth if the pan gets too dry.
- Make it creamy. Reduce the heat to low. Return the chicken and any juices to the pan, then stir in the heavy cream. Add the cheddar a handful at a time, stirring until melted and smooth. Warm gently for 2–3 minutes, until the chicken is heated through.
- Serve. Taste and adjust the seasoning as needed. Add a splash of broth if you prefer a looser sauce, then serve warm.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My kids loved this and I hope yours do, too!
Tips for Making This Recipe
- Grate your own cheddar. It melts more smoothly than the bagged kind. Keep the heat low and stir it in a handful at a time for a creamy sauce.
- Give leftovers a splash of broth. The orzo absorbs sauce as it sits, so add a little broth or milk when reheating gently to loosen everything up.
- Cut the broccoli small. Big florets can still be crunchy when the pasta is done. Small pieces cook quickly and get a little cheesy sauce in every bite.
Frequently Asked Questions
Can I use rotisserie chicken?
Can I use frozen broccoli?
Can I substitute rice for the orzo?
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One pan and doesn’t get any better than this! My kids loved it and I hope yours do, too!