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This hearty broccoli cheddar chicken orzo has become my weeknight dinner hero when I need something comforting yet quick to feed my family. The creamy, cheesy sauce brings together tender orzo, juicy chicken, and fresh broccoli in a one-pan wonder that satisfies everyone at the table.
I first created this dish during a particularly busy week when I needed something that would please both my cheese-loving husband and my broccoli-obsessed daughter. Now it's requested at least once a week, especially on those evenings when time is short but we still want something homemade.
Ingredients
- Chicken breast: cut into bite-sized pieces ensures even cooking and perfect texture in every bite
- Italian seasoning: adds aromatic herb flavors without needing multiple spice jars
- Shallot: provides a milder, sweeter flavor than regular onion would in this dish
- Orzo pasta: creates a risotto-like texture but cooks much faster than traditional rice
- Fresh broccoli florets: add color, nutrition and a slight crunch to balance the creamy elements
- Cheddar cheese: use sharp variety for maximum flavor with less quantity needed
- Butter: creates silky richness in the final sauce that brings everything together
Step-by-Step Instructions
- Brown the Chicken:
- Heat avocado oil in a large skillet over medium heat until it shimmers. Season your chicken pieces thoroughly with Italian seasoning, salt and pepper. Add chicken to the hot pan, allowing space between pieces for proper browning. Cook for 2-3 minutes per side until golden brown but not necessarily cooked through completely as it will continue cooking with the pasta.
- Build the Flavor Base:
- Add minced garlic and shallot to the browned chicken, stirring constantly to prevent burning. Cook for exactly one minute until fragrant but not brown. Add the dry orzo to the pan and stir to coat with oil, toasting the pasta for one minute which develops a nutty flavor foundation for the dish.
- Cook the Orzo:
- Pour in the chicken broth and stir well to release any browned bits from the bottom of the pan. Keep the heat at medium and allow the orzo to simmer for about 7 minutes, stirring frequently to prevent sticking. The pasta will begin absorbing the flavorful broth and releasing its starch to create a creamy texture.
- Finish the Dish:
- Add the broccoli florets to the partially cooked orzo and continue cooking for approximately 3 more minutes until the orzo is al dente and the broccoli is bright green and tender crisp. Remove from heat and immediately stir in butter and shredded cheddar cheese until completely melted and incorporated into a smooth, velvety sauce that coats everything beautifully.
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The broccoli is my favorite component in this dish because it soaks up all the cheesy goodness while still maintaining a slight bite. My son who normally pushes green vegetables to the side of his plate actually asks for more broccoli when I make this orzo, which feels like winning the parenting lottery every single time.
Make Ahead Options
This broccoli cheddar chicken orzo can be partially prepped ahead to make dinner even quicker. Cut your chicken and broccoli the night before or morning of cooking and store separately in the refrigerator. You can also measure out your dry ingredients and keep them ready to go. When dinner time arrives, you'll be able to throw everything together in about 20 minutes flat.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Boneless chicken thighs work wonderfully as a substitute for chicken breast, offering even more flavor and moisture. No orzo in your pantry? Small pasta shapes like ditalini or even rice will work with slight adjustments to cooking time. For the cheese, while sharp cheddar is ideal, any good melting cheese like monterey jack, gouda, or even a combination can create delicious results.
Serving Suggestions
Serve this cheesy orzo straight from the skillet for casual family dinners, letting everyone help themselves. For a more complete meal, pair with a simple side salad dressed with lemon vinaigrette to cut through the richness. A slice of crusty garlic bread makes an excellent addition for soaking up any remaining sauce. During cooler months, I often serve this with roasted grape tomatoes on top which burst with sweet acidity against the creamy background.
Frequently Asked Questions
- → Can I use a different type of pasta instead of orzo?
Yes, you can substitute orzo with other small pasta like ditalini or small shells, but adjust the cooking time as needed.
- → Can I use frozen broccoli instead of fresh?
Absolutely, frozen broccoli works well. Add it towards the end of cooking to prevent it from becoming overly soft.
- → What cheese works best if I don’t have cheddar?
Gruyere, Monterey Jack, or even Parmesan are great alternatives to cheddar for this dish.
- → How can I make this dish gluten-free?
To make this gluten-free, use a gluten-free orzo or substitute with a gluten-free small pasta.
- → Can this dish be made ahead of time?
Yes, you can make it ahead. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of chicken broth to maintain the creamy texture.
- → What sides pair well with this dish?
A simple green salad or roasted vegetables make excellent side dishes to complement this flavorful meal.