This one pot chicken broccoli orzo simmers browned chicken, garlic, tender broccoli, and orzo pasta in broth, then finishes with cream and Parmesan for a rich, spoonable dinner in about thirty five minutes.
Everything cooks in a single skillet, so the orzo absorbs the savory broth and the sauce turns creamy without any extra pots. It serves four, reheats well, and is an easy weeknight meal that covers protein, vegetables, and pasta in one dish.
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Why This One Pot Chicken Broccoli Orzo Recipe Works
Cooking the orzo right in the broth lets its starch thicken the sauce, so you get a creamy texture with far less cream than a typical pasta bake.
Browning the chicken first leaves flavorful bits on the bottom of the pan, and the broth lifts them into the sauce for deeper flavor.
Adding the broccoli for the last few minutes keeps the florets tender and bright green instead of mushy.
Ingredients for One Pot Chicken Broccoli Orzo
- You need one pound of boneless skinless chicken breast or thighs cut into one inch cubes, one cup of orzo, two cups of broccoli florets, four cloves of garlic, and two cups of chicken broth.
- Add two tablespoons of olive oil, one cup of heavy cream, half a cup of grated Parmesan, salt, pepper, and fresh parsley for garnish.
Chicken. Cubed chicken cooks fast and stays tender, and thighs are a little more forgiving than breast.
Orzo. Rice shaped pasta cooks in the pan and soaks up the broth like risotto.
Broccoli. Small florets cook evenly and catch the creamy sauce.
Cream and Parmesan. They melt into the hot pan for a smooth, savory finish.
Garlic. Four cloves give the sauce a warm, fragrant base.
How to Make One Pot Chicken Broccoli Orzo
1. Brown the chicken. Heat the olive oil in a large skillet over medium heat, season the chicken with salt and pepper, and brown it on all sides.
2. Add the garlic. Stir in the garlic and cook for one minute until fragrant.
3. Simmer the orzo. Add the orzo and broth, bring to a boil, then lower the heat, cover, and cook for about ten minutes.
4. Add the broccoli. Stir in the broccoli, cover again, and cook for five minutes until the orzo and broccoli are tender and the chicken reaches 165 F.
5. Finish. Stir in the cream and Parmesan and cook until hot and slightly thick.
6. Serve. Garnish with parsley and serve warm.
Stir the pan every few minutes while the orzo cooks, because small pasta sticks easily to the bottom. If the skillet looks dry before the orzo is tender, add a splash of warm broth or water to keep it loose.
How to Serve One Pot Chicken Broccoli Orzo
Serve the orzo in shallow bowls with a crisp house salad and soft buttery rolls. Bacon green beans add another green side, and peach lemonade is a cool match for the creamy sauce.
How to Store and Reheat One Pot Chicken Broccoli Orzo
Cool leftovers within two hours and refrigerate them in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of broth or milk until the dish reaches 165 F, since the orzo keeps absorbing liquid. Freezing is not recommended because the cream sauce can separate.
Tips and Variations for One Pot Chicken Broccoli Orzo
Flag the allergens. This dish contains wheat and milk, and some broths carry other allergens, so check every label.
Do not taste raw chicken. Taste only after the chicken is fully cooked, and wash your hands and tools after handling it.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest piece.
Pat the chicken dry. Dry chicken browns better and builds more flavor in the pan.
Keep the heat gentle. Boiling after the cream goes in can make the sauce split, so simmer lightly.
Use frozen broccoli. Frozen florets work well, so add them straight from the freezer.
Add lemon. A squeeze of lemon at the end brightens the creamy sauce.
Check trusted guidance. Read the FDA safe food handling guidance for safe poultry temperatures and storage.
For a lighter sauce, use half and half in place of the heavy cream and stir in a handful of spinach with the broccoli.
Frequently Asked Questions About One Pot Chicken Broccoli Orzo
Can I make one pot chicken broccoli orzo ahead of time?
Yes. Cook it a day ahead and reheat gently with a splash of broth.
How do I keep one pot chicken broccoli orzo from sticking?
Stir often, keep the heat at a low simmer, and add broth if the pan dries out.
Can I freeze one pot chicken broccoli orzo?
It is not recommended, because the cream sauce can separate when thawed.
Can I use another pasta?
Small shells or ditalini work, though cooking times may change slightly.
Can I leave out the cream?
Yes. Use extra broth and Parmesan for a lighter version.
One Pot Chicken Broccoli Orzo
Equipment
- Large deep skillet with lid
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breast or thighs cut into 1 inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 4 cloves garlic minced
- 1 cup orzo pasta
- 2 cup chicken broth
- 2 cup broccoli florets
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp chopped parsley for garnish
Instructions
Cooking
- Brown. Brown the seasoned chicken in the oil.
- Garlic. Add the garlic and cook 1 minute.
- Simmer. Add the orzo and broth, boil, then cover on low for 10 minutes.
- Broccoli. Add the broccoli and cook 5 minutes until the chicken reaches 165 F.
- Finish. Stir in the cream and Parmesan and top with parsley.
