Chicken and orzo with broccoli is one of those comforting dishes that checks all the boxes—creamy, cheesy, and packed with flavor while still feeling like a well-rounded meal. I remember the first time I made this, it was a cold Sunday afternoon, and I was looking for something hearty but simple, something that wouldn’t have me slaving away in the kitchen for hours. This recipe was a total lifesaver. It combines tender, seasoned chicken, perfectly al dente orzo, and fresh broccoli, all brought together by a creamy, cheesy sauce that you’ll want to eat by the spoonful. Plus, the whole thing comes together in just one skillet, making cleanup a breeze. What’s not to love?

Now, I’m a big fan of pasta, but orzo is a little different from your usual penne or spaghetti—it’s small, rice-like shape gives it a unique texture that pairs beautifully with a creamy sauce. But the real star here is how the sauce clings to each little grain of orzo, making every bite incredibly satisfying. You’ve got savory chicken, nutty Parmesan, sharp cheddar, and the fresh crunch of broccoli—all of it swimming in a sauce that’s spiked with garlic, a little mustard, and a hint of spice from the hot sauce. Trust me, you’ll want seconds (and maybe thirds).

A family favorite born out of a kitchen experiment

I’ll let you in on a little secret—this recipe was initially a bit of a happy accident. I was originally trying to recreate a classic creamy chicken and broccoli dish but realized halfway through that I had run out of the usual pasta I’d use. Enter orzo, hiding out in the back of my pantry, and it ended up being a game-changer. The small, delicate orzo absorbed the sauce much better than any other pasta I’d used before, giving the dish a consistency that was creamy but not overly heavy.

The first time I served it, my family couldn’t stop raving about how rich and flavorful it was. And since it’s all done in one skillet (okay, plus the pot for the orzo), it’s become a regular in our weeknight dinner rotation. Plus, the leftovers—if there are any—are perfect for lunch the next day. You know it’s a keeper when everyone’s asking for the recipe by the end of dinner!

Where this dish comes from (and a little bit about orzo)

Orzo, if you’re not familiar, is a type of pasta that’s shaped like a grain of rice. It’s been a staple in Mediterranean and Middle Eastern cuisines for centuries, where it’s often used in soups, salads, or as a base for saucy dishes like this one. Though it’s technically a pasta, its small size allows it to take on a risotto-like quality when cooked in a creamy sauce, which is why it works so well here.

Orzo has always been one of those pantry items that I find myself reaching for when I want something a little more interesting than rice, but still want the comfort of pasta. Plus, it cooks up faster than most other types of pasta, making it perfect for a quick weeknight meal.

Let’s talk ingredients: Flavor and flexibility

This dish is all about layers of flavor, but the ingredients are simple and flexible. Here’s a little breakdown of what goes into it and how you can make substitutions if needed:

Chicken: Boneless, skinless chicken breast works great here, but if you’re more of a thigh person, feel free to swap that in. I love the way the chicken gets crispy on the outside from the sear but stays juicy on the inside.
Orzo: This is the star of the show. It’s small, rice-like, and perfect for soaking up the creamy sauce. If you don’t have orzo, you could try small pasta shapes like ditalini or even couscous, though the texture will be a bit different.
Broccoli: Adds a nice bit of freshness and crunch to the dish. If you’re not a broccoli fan, you could substitute spinach or kale, just make sure to stir it in toward the end of cooking so it doesn’t get too wilted.
Cheddar and Parmesan cheese: The cheddar adds a sharp, tangy flavor while the Parmesan brings that nutty, umami punch. You could experiment with other cheeses like Gruyère or even Gouda if you want to mix it up.
White wine: Adds depth to the sauce, but if you don’t have wine on hand, you can substitute with more chicken broth. The wine helps deglaze the pan and adds a little acidity to balance the richness of the sauce.
Spices and seasonings: Onion powder, garlic powder, paprika, parsley, and a little mustard powder are what make the sauce so flavorful. The hot sauce is optional, but it adds just the right amount of kick without being overwhelming.

Kitchen gear: What you’ll need

Aside from the usual pots and pans, there are a couple of tools that will make your life easier with this recipe:

A large skillet: Since everything—chicken, sauce, and all—comes together in one pan, you’ll want something big enough to hold everything without it spilling over. A cast-iron skillet works beautifully for this, but a stainless-steel one is great too.
A silicone spatula: This is perfect for scraping up all those delicious browned bits from the bottom of the pan after you sear the chicken. Those bits are pure flavor gold and will infuse the sauce.
A good knife: Cutting the chicken into strips and prepping the broccoli is much easier with a sharp, reliable knife. It just makes the whole process faster and more enjoyable.

Step-by-step: My foolproof method

Okay, here’s how you bring this beautiful dish together. It’s super easy, but there are a few tricks that will take it to the next level.

Prep the chicken: Start by tenderizing your chicken. I like to cover mine with saran wrap and give it a few good whacks with a meat mallet—this helps the chicken cook evenly. Then, season it well with salt, pepper, and Italian seasoning.
Sear the chicken: Heat up some olive oil in a large skillet over medium-high heat. Once it’s hot, add your chicken strips and let them sear for about 3-4 minutes on each side until golden brown and cooked through. Set the chicken aside.
Deglaze the pan: Now, pour in your white wine. As it simmers, use a spatula to scrape up all the browned bits from the bottom of the pan—this is where a ton of flavor comes from. Let the wine reduce by half, about 3 minutes.
Make the sauce: Add the butter and garlic to the pan and cook for a minute until fragrant. Stir in the flour and cook for another 2 minutes, stirring constantly. Gradually add in the sauce mixture you prepped earlier, stirring as you go. Bring it to a boil, then reduce to a simmer.
Cook the orzo: While your sauce is simmering, cook the orzo in salted boiling water for 1 minute less than the package instructions. Don’t forget to toss in the broccoli during the last 3 minutes of cooking! Drain the orzo and broccoli when done.
Bring it all together: Stir the cheddar and Parmesan cheese into your sauce, letting it melt and combine. Then add the cooked orzo and broccoli to the skillet. It might look like a lot of sauce at first, but trust me, the orzo will absorb it. Keep stirring until the sauce has thickened and the orzo is cooked through.
Add the chicken: Finally, stir the chicken back into the skillet and cook everything together for another minute or two. Serve it hot and enjoy!

Variations on a theme

This dish is super versatile. Here are a few fun ways to change it up:

Gluten-free: Swap the orzo for a gluten-free pasta or even quinoa. Just keep in mind that the cooking times may vary slightly.
Vegetarian: Leave out the chicken and double up on the broccoli or add mushrooms for a meaty texture. You could also stir in some chickpeas for added protein.
Seasonal veggies: In the summer, try adding zucchini or cherry tomatoes. In the fall, roasted butternut squash or Brussels sprouts would be delicious.
Spicy version: Add more hot sauce or toss in some red pepper flakes if you want a little more heat.

Serving and presentation tips

When it comes to serving this dish, I love to spoon it into shallow bowls and top it with a little extra Parmesan and a sprinkle of fresh parsley for color. It pairs beautifully with a simple green salad on the side or even some garlic bread if you’re feeling indulgent. You can also garnish it with lemon wedges for a little brightness.

Drink pairings

As for drink pairings, I find that a crisp white wine like a Sauvignon Blanc or Pinot Grigio complements the richness of the sauce. If wine’s not your thing, a cold, light beer like a pilsner works well too. And for non-alcoholic options, sparkling water with a slice of lemon or lime keeps things light and refreshing.

Storage and reheating tips

If you have leftovers, you’re in luck—this dish reheats beautifully. Store it in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of chicken broth or half-and-half to loosen up the sauce, as the orzo will continue to absorb liquid over time. Warm it gently in a skillet over medium heat or pop it in the microwave for 1-2 minutes.

Scaling the recipe for more (or less)

This recipe serves about 4-6 people, but it’s easy to scale up or down. If you’re cooking for a crowd, you can double everything, just make sure to use a really large skillet. For a smaller batch, halve the ingredients but keep an eye on the cooking times, as smaller quantities will cook faster.

Potential issues (and how to avoid them)

Sauce too thick? No worries—just add a little extra broth or half-and-half until it reaches the desired consistency.
Chicken too dry? Make sure you’re not overcooking it. Sear it just until golden and cooked through, then remove it from the skillet. It will warm back up when you add it at the end.
Orzo mushy? To avoid mushy orzo, make sure you’re cooking it 1 minute less than the package instructions, as it will continue to cook in the sauce.

Give this chicken and orzo a try!

This chicken and orzo dish is perfect for when you want something creamy, comforting, and totally satisfying, without spending hours in the kitchen. It’s got a little bit of everything—juicy chicken, cheesy orzo, and fresh broccoli all wrapped up in a sauce that’s as flavorful as it is comforting. Give it a try, and don’t be afraid to put your own spin on it!

Frequently asked questions

1. Can I use a different type of pasta?
Yes! If you don’t have orzo, small pasta shapes like ditalini or even rice-shaped couscous work well.

2. Is there a substitute for the white wine?
Absolutely, just use chicken broth instead. It won’t have the same depth of flavor, but it’ll still be delicious.

3. How do I prevent the sauce from getting too thick?
If the sauce thickens too much, just add a little more chicken broth or half-and-half to thin it out.

4. Can I make this dish ahead of time?
You can, but the orzo will continue to absorb the sauce as it sits. Add a splash of broth when reheating to keep it creamy.

5. What can I serve with this?
A simple green salad or some crusty garlic bread makes a perfect side.

Chicken And Orzo Recipe