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One Pot Cheesy Chicken and Broccoli Orzo

One pot cheesy chicken and broccoli orzo simmers chicken, broccoli, and pasta together in a 12-inch deep skillet. Heavy cream and sharp cheddar make it creamy, while the broccoli stays crisp-tender.
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Prep Time 10 minutes
Cook Time 21 minutes
Standing 2 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts boneless, skinless; cut into 3/4-inch pieces
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1.5 cups orzo
  • 3 cups low-sodium chicken broth
  • 3 cups broccoli florets small
  • 0.5 cup heavy cream
  • 1.5 cups sharp cheddar cheese shredded

Equipment

  • 1 12-inch deep skillet

Method
 

  1. Season the chicken with the kosher salt and black pepper.
  2. Heat the olive oil in a 12-inch deep skillet over medium-high heat for 1 to 2 minutes.
  3. Add the chicken in an even layer and cook for 3 to 4 minutes, stirring once, until lightly browned but not cooked through.
  4. Transfer the chicken to a plate.
  5. Add the onion to the skillet and cook over medium heat for 3 to 4 minutes, stirring often, until softened.
  6. Stir in the garlic and cook for 30 seconds.
  7. Stir in the orzo and cook for 1 minute.
  8. Add the chicken broth and bring to a gentle simmer over medium-high heat.
  9. Reduce the heat to medium-low, cover, and simmer for 5 minutes, stirring once halfway through.
  10. Stir in the broccoli.
  11. Return the chicken and any plate juices to the skillet.
  12. Cover and simmer for 5 to 7 minutes, stirring once, until the orzo is tender, the broccoli is crisp-tender, and the chicken reaches 165°F in the thickest pieces.
  13. Remove the skillet from the heat and stir in the heavy cream and cheddar until the cheese melts.
  14. Let stand uncovered for 2 minutes before serving.

Notes

For the smoothest sauce, stir in the cheddar after removing the skillet from the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the orzo and creamy sauce can change texture. For a gluten-free variation, use certified gluten-free orzo and chicken broth.