Go Back

High Protein Cheesy Chicken Broccoli Orzo

Tender chicken and broccoli in a creamy cheddar cheese sauce with orzo for a comforting, high-protein one-pot dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1.5 cups uncooked orzo pasta
  • 3 cups chicken broth
  • 2 cups fresh broccoli florets chopped small
  • 1/2 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons unsalted butter
  • 1/2 cup milk whole or 2%
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup Greek yogurt or light sour cream optional
  • Fresh parsley chopped, for garnish

Equipment

  • Large deep skillet or Dutch oven
  • wooden spoon
  • cutting board and knife

Method
 

  1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken cubes with salt, pepper, garlic powder, onion powder, and paprika. Add to the hot pan in a single layer and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
  2. Reduce heat to medium and add butter to the same skillet. Once melted, add diced onion and cook for 3 to 4 minutes until soft and translucent. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  3. Add dry orzo pasta to the skillet. Stir constantly for 1 to 2 minutes to lightly toast the pasta until slightly golden and aromatic.
  4. Pour in chicken broth and stir, scraping up any browned bits. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 8 minutes, stirring every 2 to 3 minutes, until orzo is mostly tender.
  5. Stir in chopped broccoli florets. Cover and continue simmering for 3 to 5 minutes until orzo is completely tender, broccoli is cooked but slightly crisp, and most liquid is absorbed.
  6. Reduce heat to low. Stir in milk, shredded cheddar, and grated Parmesan, mixing constantly as cheese melts. Add Greek yogurt or sour cream if using, stirring gently until smooth and velvety.
  7. Return cooked chicken and any accumulated juices to the skillet. Toss everything together until chicken is evenly distributed and heated through, 1 to 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Remove from heat and garnish with freshly chopped parsley. Serve immediately while hot and creamy.

Notes

Storage: Refrigerate in airtight container for up to 3 days. Orzo absorbs sauce as it sits. Reheat on stovetop with added milk or broth to restore creaminess. Substitutions: Use rotisserie chicken to save time (skip searing, add at end). Frozen broccoli works (add frozen, cook 1-2 minutes longer). Greek yogurt adds more protein than sour cream. Add bell peppers, peas, or spinach for more vegetables. Make-ahead: Cook through adding broccoli, refrigerate, then add cheese and chicken when ready to serve. Pro Tip: Shred cheese from a block for smoothest melting. Always reduce to low heat before adding cheese to prevent graininess.