Easy Chicken and Broccoli Orzo

Growing up, my mom’s go-to weeknight dinner was always plain pasta with butter and cheese. It wasn’t exactly exciting, but it got the job done when she was tired after work. These days, I’ve learned that making a really good pasta dish doesn’t have to be complicated or time-consuming.

That’s where this chicken and broccoli orzo comes in. It’s basically a one-pan meal that takes regular pasta night up a notch, but it’s just as easy as my mom’s butter noodles. The orzo cooks right in the same pan with everything else, which means less dishes and more flavor soaked into every bite.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet, though you could also use chicken tenders if that’s what you have on hand. Fresh chicken will give you the best results, but if you’re using frozen chicken breasts, just make sure they’re completely thawed and patted dry before cooking. When cutting your chicken into chunks, try to keep the pieces roughly the same size – about 1-inch cubes work great – so they’ll cook evenly. If you’re looking to save some prep time, many grocery stores offer pre-cut chicken breast chunks in the meat section, though they tend to be a bit pricier than cutting them yourself.

Options for Substitutions

This cozy pasta dish is pretty adaptable – here’s how you can switch things up:

• Orzo: If you’re out of orzo, try small pasta shapes like ditalini, small shells, or even rice. Just adjust cooking time according to package instructions – rice might need a few extra minutes.
• Chicken breast: You can easily swap chicken breast for thighs, or make it vegetarian by using mushrooms or chickpeas instead. Turkey also works great here!
• Broccoli: Not a broccoli fan? Try cauliflower, asparagus, or frozen peas. Just remember to adjust cooking time – asparagus needs less time, while cauliflower might need an extra minute or two.
• Cheese blend: Feel free to mix up the cheese options – mozzarella, gruyere, or fontina all work well. Just keep a bit of parmesan for that nice salty kick.
• Chicken stock: Vegetable stock works fine if you’re going meat-free. In a pinch, water with a bouillon cube will do the trick too.
• Fresh herbs: Don’t worry if you don’t have fresh herbs – dried herbs work too! Just use about 1/3 of the amount since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking orzo is preventing it from sticking together or becoming mushy – unlike regular pasta, orzo needs frequent stirring and careful attention to liquid ratios (stick to the 3:1 liquid to orzo ratio for perfect results). Another common mistake is overcooking the broccoli, which can turn it into an unappetizing mush – add it during the last 5 minutes of cooking to keep it bright and crisp-tender. When it comes to the chicken, avoid overcrowding the pan or it will steam instead of brown – work in batches if needed and make sure your pan is hot before adding the meat. For the creamiest results, gradually stir in the cheese over low heat after the orzo is cooked, and don’t forget to save some pasta water before draining – it helps create a silky sauce if needed.

What to Serve With Chicken and Broccoli Orzo?

This cozy one-pot meal is pretty filling on its own, but a few simple sides can round out your dinner nicely! A light mixed green salad with a lemony vinaigrette makes a perfect partner, cutting through the richness of the cheesy orzo. If you’re feeding a hungry crowd, some warm crusty bread or garlic knots are great for soaking up any extra sauce left in the bowl. For a veggie boost, try serving some roasted cherry tomatoes or sautéed mushrooms on the side – they’ll complement the flavors without overwhelming the dish.

Storage Instructions

Keep Fresh: This cozy chicken and broccoli orzo will stay good in the fridge for up to 4 days when kept in an airtight container. The pasta might absorb more of the liquid as it sits, but that’s totally normal! It’s actually one of those dishes that sometimes tastes even better the next day.

Freeze: If you want to make a big batch, this dish freezes well for up to 3 months. Just let it cool completely, then pop it in a freezer-safe container. The texture of the broccoli might change slightly, but the flavor will still be great. I like to portion it out before freezing for easy grab-and-go meals.

Reheat: When you’re ready to eat your leftovers, warm them up in the microwave in 30-second intervals, stirring between each. If it seems a bit dry, add a splash of chicken broth or water. You can also reheat it on the stovetop over medium-low heat, stirring occasionally. The cheese might need a good stir to get creamy again!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 110-120 g
• Fat: 85-95 g
• Carbohydrates: 125-135 g

Ingredients

• 1 tablespoon cooking oil
• 1 pound chicken breast (cut into small chunks)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons butter
• 1/2 onion (finely chopped)
• 4 garlic cloves (minced)
• 1 1/2 cups broccoli florets (cut into small pieces)
• 1 cup orzo
• 3 cups chicken stock
• 1 1/2 cups cheese (1/2 cup parmesan and 1 cup cheddar)
• 1 tablespoon fresh lemon juice
• Fresh herbs (such as basil, oregano, or parsley)

Step 1: Cook the Chicken

Heat oil in a large skillet over medium-high heat.

Add chicken breast pieces, ensuring they are cut into bite-size pieces, and cook for about 3 minutes per side.

Sprinkle the chicken with salt and pepper.

Once the chicken is no longer pink in the center, remove it from the skillet.

Place the chicken along with any juices on a plate and cover it to keep warm.

Step 2: Sauté Vegetables

In the same skillet, add butter along with chopped onion and broccoli.

Cook the vegetables until they become softened, about 5-7 minutes.

Then, add minced garlic and cook for an additional 1 minute or until fragrant.

This step helps to build the flavor of the dish.

Step 3: Cook Orzo

Add the orzo pasta to the skillet and toss to coat in the buttery mixture.

Stir in the chicken broth, bringing it to a simmer.

Allow the orzo to cook until tender, approximately 10-11 minutes.

The orzo should absorb the chicken broth entirely, becoming plump and flavorful.

Step 4: Incorporate Cheese and Chicken

Once the orzo is fully cooked, stir in 1/2 cup of parmesan cheese and 1 cup of cheddar cheese, allowing the cheese to melt smoothly into the orzo mixture.

Add the cooked chicken back into the skillet, stirring to coat the chicken pieces evenly with the cheesy orzo mixture.

Step 5: Final Touches and Serve

Remove the skillet from heat and squeeze fresh lemon juice into the mix, stirring well.

Check the dish for seasoning, adding more salt and pepper to taste if necessary.

For an extra burst of flavor, top the dish with fresh herbs, if desired, and garnish with freshly grated parmesan or Parmigiano Reggiano cheese just before serving.