One Pan Chicken Broccoli Cheddar Orzo

Orzo with chicken, broccoli and shredded carrot in a creamy cheddar sauce

5 from 1 vote

One Pan Chicken Broccoli Cheddar Orzo

Tender chicken, broccoli and orzo come together in a creamy cheddar sauce for an easy, comforting dinner. Everything cooks in one pan, so cleanup is easy, too.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course, Pasta

Cuisine: American

Keyword: 45 Minute Dinner, Chicken, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Kid Friendly, One Pan, One Pan Meal, Orzo, Pasta, Quick Dinner, The Cooking Mawma

Servings:

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.

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