Broccoli Cheddar Chicken Orzo
This one-pan broccoli cheddar chicken orzo combines seared chicken breast with creamy, cheesy orzo pasta loaded with broccoli and carrots—a hearty weeknight meal inspired by classic broccoli cheddar soup.
This one-pan broccoli cheddar chicken orzo combines seared chicken breast with creamy, cheesy orzo pasta loaded with broccoli and carrots—a hearty weeknight meal inspired by classic broccoli cheddar soup.
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In a large bowl, combine olive oil, salt, black pepper, oregano, smoked paprika, and lemon pepper to create the chicken marinade.
Add the chicken breasts to the marinade and toss until fully coated.
In a large skillet over medium-high heat, sear the chicken on both sides until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, melt the butter. Add the minced garlic and orzo, and toast for about 1 minute until fragrant.
Pour in the chicken broth and season with cayenne pepper and turmeric. Stir well and bring the mixture to a simmer.
After a few minutes of simmering, stir in the shredded carrots.
When the orzo is about halfway cooked, add the broccoli florets and continue to cook, stirring occasionally.
Once the orzo is tender and has absorbed most of the liquid, stir in the half-and-half and shredded cheddar cheese until the sauce is creamy and the cheese is melted.
Slice the cooked chicken breast.
Serve the creamy orzo topped with the sliced chicken. Garnish with flaky salt, if desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of broth or water to restore creaminess; do not microwave chicken directly as it may dry out.
Yes. Thighs will take 2–3 minutes longer to sear and may release more moisture; adjust liquid if needed.
Add the orzo after searing the chicken and seasoning. Stir often, and taste at 8–10 minutes to catch it al dente.
Prepare and sear the chicken, then cook the pasta separately and store both in the fridge. Combine and warm gently before serving to avoid overcooking the chicken.
Sharp or extra-sharp cheddar melts smoothly and adds more flavor than mild. Avoid pre-shredded if possible—it contains anti-caking agents.
Yes. Peas, spinach, or bell peppers work well. Add hardy vegetables (carrots, celery) early; tender ones in the last 2–3 minutes.
