Oh, do I have a lifesaver of a recipe to share with you today! As a busy mom of two, I’m always on the hunt for meals that are quick, delicious, and – most importantly – don’t leave me with a mountain of dishes. That’s why this one pot chicken broccoli orzo has become my absolute go-to. Just imagine – tender chicken, vibrant broccoli, and creamy orzo pasta all cooked together in one pot with a dreamy cheddar sauce. It’s like comfort food magic happens in under 30 minutes!
What makes this recipe extra special is how the orzo soaks up all those amazing flavors while cooking – no pre-boiling noodles separately! Some nights, when homework and extracurriculars have me running in circles, I’ll grab a rotisserie chicken to make it even faster. Trust me, once you try this one-pot wonder, you’ll understand why it’s earned a permanent spot in my weekly meal rotation.
Table of Contents
Table of Contents
Why You’ll Love This One Pot Chicken Broccoli Orzo
Listen, I wouldn’t rave about this recipe if it weren’t truly special – and let me tell you exactly why it’s about to become your new favorite:
- Crazy quick: From fridge to table in 30 minutes flat (even faster if you use rotisserie chicken!)
- One pot wonder: More flavor, less cleanup – my dishwasher thanks me every time
- Creamy dreamy texture: That cheddar sauce clings perfectly to every bite of orzo
- Sneaky veggies: Broccoli gets tender and sweet while soaking up all that cheesy goodness
- Kid-approved: Even my picky eater asks for seconds (and that’s saying something!)
It’s the kind of meal that feels like a warm hug after a long day – simple, satisfying, and absolutely packed with flavor.
Ingredients for One Pot Chicken Broccoli Orzo
Here’s everything you’ll need to make this cozy, comforting dish – and trust me, you might already have most of these ingredients in your kitchen right now! I always try to prep everything before I start cooking (my grandma called this “mise en place” and it saves me from frantic chopping mid-recipe).
- 1 tablespoon olive oil (just enough to coat the pan)
- 1 tablespoon butter (because everything’s better with butter, right?)
- 1/2 medium onion, chopped (yellow or white works great)
- 2 cups broccoli florets, cut into bite-size pieces (fresh is best but frozen works in a pinch)
- 3 cloves garlic, minced (don’t skimp – this adds such depth!)
- 1/2 teaspoon Italian seasoning (my secret flavor booster)
- 1 cup uncooked orzo pasta (that tiny rice-shaped pasta that cooks up so creamy)
- 2 cups chicken broth (low sodium is best so you can control the salt)
- 1 cup heavy cream or whipping cream (this makes the sauce luxuriously rich)
- 1 teaspoon Worcestershire sauce (that umami kick you can’t quite place)
- 2 cups cooked, shredded chicken (rotisserie chicken is my weeknight hero)
- 2 cups shredded sharp cheddar cheese (the sharper the better for maximum flavor)
- Salt and freshly ground black pepper to taste (always season as you go!)
See? Nothing too fancy or hard to find. Now let’s get cooking – I promise your kitchen is about to smell absolutely incredible!
How to Make One Pot Chicken Broccoli Orzo
Alright, let’s dive into making this magical one-pot meal! I’ve made this so many times I could probably do it in my sleep, but here’s exactly how to get perfect results every time:
- Start sautéing: Heat the oil and butter in a large pot over medium-high heat. Add the chopped onion and cook for 3-4 minutes until it starts getting translucent – you’ll know it’s ready when your kitchen smells amazing!
- Add the broccoli: Toss in those pretty green florets and cook for another 2 minutes, stirring often. We want them just slightly softened but still bright green.
- Garlic time! Stir in the minced garlic and Italian seasoning – this is when things really start smelling incredible. Cook for about 30 seconds (don’t let the garlic burn!).
- Orzo goes in: Add the uncooked orzo and stir to coat it with all those delicious flavors. It’ll toast slightly – that’s good!
- Liquid ingredients: Pour in the chicken broth, cream, and Worcestershire sauce. Give it a good stir and wait for those first bubbles to appear.
- Simmer magic: Once it just starts boiling, reduce heat to medium-low and let it cook uncovered for 10 minutes. Stir frequently – orzo loves to stick if you ignore it!
- Chicken joins the party: Stir in your cooked chicken and let everything get cozy together for a minute.
- Cheese finale: Remove from heat and stir in shredded cheddar until melted and creamy. Taste and adjust salt/pepper as needed.
- Rest time: If the sauce seems thin, cover the pot and let it sit for 3-5 minutes – it’ll thicken up beautifully.
See? Simple steps, incredible results. Now let me share my best tips to make it perfect every time…
Tips for Perfect One Pot Chicken Broccoli Orzo
- Rotisserie shortcut: Using pre-cooked chicken? Shred it while warm – it’s way easier!
- Season smart: Always taste before adding salt – broths vary in saltiness.
- Thickening trick: If sauce seems too thin, let it sit covered off heat for 5 minutes.
- Stir, stir, stir: Orzo sticks easily – frequent stirring prevents disasters.
- Broccoli crisp-tender: Don’t overcook it initially – it’ll soften more while simmering.
Follow these tips and you’ll have restaurant-quality results with minimal effort. Promise!
Print
30-Minute One Pot Chicken Broccoli Orzo – Cheesy Comfort Magic
A simple and delicious one-pot meal featuring chicken, broccoli, and orzo pasta in a creamy cheddar sauce.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cups broccoli, cut into bite-size florets
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
- 2 cups cooked shredded/rotisserie chicken
- 2 cups shredded sharp cheddar
- Salt & pepper to taste
Instructions
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add in the broccoli and continue cooking for another 2 minutes, stirring often.
- Stir in the garlic, Italian seasoning, and orzo, and cook for about 30 seconds.
- Add in the chicken broth, cream, and Worcestershire sauce.
- Once it just starts to boil, reduce the heat and continue cooking for 10 minutes, uncovered, stirring often.
- Stir in the chicken.
- Take the pot off the heat, stir in the cheddar until melted, and season with salt & pepper.
- If needed, cover the pot and let it sit for a few minutes to thicken the sauce.
Notes
- Use rotisserie chicken for a quicker meal.
- Adjust seasoning to taste.
- Stir often to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Variations for One Pot Chicken Broccoli Orzo
One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried (and loved):
- Cheese swap: Try pepper jack for some kick or smoked gouda for depth
- Veggie boost: Add mushrooms when sautéing onions or stir in spinach at the end
- Protein play: Turkey works beautifully instead of chicken
- Lighter option: Use half-and-half instead of heavy cream (still creamy, just lighter)
- Herb refresh: Swap Italian seasoning for herbes de Provence
Don’t be afraid to make it your own – that’s how family favorites are born! If you enjoy creamy pasta dishes, you might also love my recipe for Flank Steak with Creamy Orzo.
Serving Suggestions for One Pot Chicken Broccoli Orzo
This dish is seriously satisfying all on its own, but if you’re like me and love a little something extra, try it with garlic bread for dipping (heaven!) or a simple side salad. My kids go crazy when I serve it with buttered dinner rolls—perfect for soaking up that creamy sauce!
Storing and Reheating One Pot Chicken Broccoli Orzo
Here’s the beautiful thing about this recipe – it makes fantastic leftovers! Just pop any extras in an airtight container and they’ll keep in the fridge for 3-4 days. When you’re ready to enjoy it again, reheat it gently on the stovetop with a splash of broth to bring back that creamy texture. Trust me, it tastes even better the next day as all those flavors continue to mingle! For more easy weeknight ideas, check out my Fajita Chicken Cottage Cheese Bake.
Nutritional Information for One Pot Chicken Broccoli Orzo
Just a quick note – these are estimates since ingredients vary, but here’s the nutritional breakdown per serving (about 1.5 cups): 550 calories, 30g protein, 40g carbs, and 30g fat. It’s packed with calcium from all that cheddar too – bonus!
Frequently Asked Questions
I get questions about this recipe all the time – here are the most common ones with my tried-and-true answers:
- Can I use frozen broccoli? Absolutely! No need to thaw – just add it straight from the freezer and cook for an extra minute or two.
- What can I substitute for orzo? Small pasta like ditalini or even rice works, but adjust cooking time and liquid amounts accordingly.
- How do I make it gluten-free? Use gluten-free orzo (they make great versions now!) and double-check your Worcestershire sauce.
- Can I use milk instead of cream? You can, but the sauce won’t be as rich. I’d use whole milk at minimum.
- Why is my orzo sticking? You probably need to stir more often or lower the heat slightly – it’s worth the extra attention!
Still have questions? Just ask in the comments – I’m happy to help! You can also follow along for more quick meal ideas on Facebook.
Share Your One Pot Chicken Broccoli Orzo Experience
I’d love to hear how your one-pot wonder turns out! Did your family gobble it up like mine does? Any clever twists you tried? Drop me a comment below – your tips and stories make this little food community so special!
