There’s something so comforting about a creamy chicken and pasta dish, especially when it’s made with tender chicken, fresh broccoli, and a luxurious cheese sauce that clings to every bite of orzo. This Chicken and Orzo recipe is exactly that—a meal that feels indulgent but is surprisingly easy to pull together on a busy weeknight. Whether it’s the aroma of garlic and white wine simmering in the skillet or the sight of the golden chicken and perfectly cooked orzo coming together, this dish always has a way of making any night feel special.

I first made this dish on a whim one fall evening when I was craving something hearty but didn’t want the heaviness of a typical pasta bake. The result was so good, I had to recreate it several times to perfect the balance of sauce and pasta (trust me, getting that ratio right is key!). Now, this has become one of my go-to dinners, especially when I want to impress without spending hours in the kitchen.

🍽️ Why this chicken and orzo is a weeknight winner

This recipe checks off all the boxes—quick, flavorful, and family-friendly. Plus, it’s got that one-pan magic that saves you from a towering pile of dishes. The real secret to its flavor lies in a few key steps, like deglazing the pan with white wine after searing the chicken and using a blend of cheddar and Parmesan to make the sauce creamy with just the right amount of sharpness. Not to mention, it’s flexible—swap in different veggies or adjust the spice levels to suit your taste, and it still comes out fantastic.

A little backstory on this dish

Chicken and orzo, while not traditionally tied to a specific cuisine, takes inspiration from Mediterranean flavors, particularly in the use of olive oil, garlic, and Italian seasoning. Orzo itself, a type of short-cut pasta that looks like rice, is often used in Greek or Italian dishes. Over time, this dish has evolved into a comforting one-pot meal, with creamy cheese sauces and various proteins making their way into modern versions. It’s the kind of dish that offers plenty of room for creativity while staying true to its roots as a simple, satisfying meal.

Let’s talk ingredients: what makes this dish sing 🎶

Chicken breasts: Tender, juicy chicken is the star here. If you’re out of chicken breast, boneless thighs work great too! Thighs add a bit more richness, but both cuts will be delicious.
Orzo: This rice-like pasta is perfect for soaking up all the creamy sauce. If you don’t have orzo, try using a small pasta shape like ditalini or even pearl couscous.
Broccoli: Adds color and a nice bite to balance out the richness of the dish. You can substitute it with asparagus or spinach if you prefer.
Cheddar and Parmesan: The cheese duo gives the sauce its creamy texture and flavor depth. You can experiment with other cheeses like Gruyère or mozzarella, but I love the sharpness that cheddar brings.
White wine: This adds brightness and depth to the sauce. If you’re avoiding alcohol, you can use chicken broth with a splash of lemon juice for that same tangy flavor.

Kitchen gear: what you need (and can totally skip)

For this recipe, the key tools are simple but important:

Large skillet: This is where the magic happens, from searing the chicken to making the sauce. If you don’t have a skillet large enough, you can use a Dutch oven or even a wide sauté pan.
Silicone spatula: Trust me, you want something flexible to help scrape up all those delicious brown bits from the chicken. Wooden spoons work too, but silicone is easier on your pan’s surface.
Pot for the orzo: Any basic pot will do here since you’re just boiling water. I always use one that’s slightly oversized so I can toss the broccoli in towards the end without worrying about an overflow.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Okay, let’s get cooking! I’ll walk you through each step like we’re in the kitchen together. 😊

Prep the sauce and ingredients
First, mix up the sauce ingredients in a measuring cup (something with a spout is handy here). This includes chicken broth, half and half, bouillon, mustard powder, and your seasonings. Set that aside, and get everything else prepped—chop the broccoli, mince the garlic, and get the chicken ready. It makes cooking so much smoother when you’re organized.
Season and sear the chicken
Tenderize the chicken with a meat mallet (a little muscle required!) and season generously with salt, pepper, and Italian seasoning. Heat your olive oil in the skillet, and once it’s shimmering, sear the chicken on both sides until golden. This usually takes about 3-4 minutes per side. (Don’t worry if the chicken isn’t fully cooked at this point—it’ll finish cooking later.)
Deglaze with wine
Here’s where the magic happens! After you remove the chicken, pour in the white wine. Let it simmer for a few minutes while you scrape up all those tasty bits stuck to the pan. This adds incredible flavor to your sauce. If you’re not using wine, chicken broth and lemon juice do the trick too!
Build the sauce
Add the butter and garlic to the skillet, cooking for about a minute until fragrant. Stir in the flour, creating a roux—this helps thicken the sauce later. Slowly add your sauce mixture in small splashes, stirring constantly to avoid lumps. Bring it to a boil, then lower the heat and let it simmer while you cook the orzo.
Boil the orzo and broccoli
Cook the orzo in salted boiling water for a minute less than the package says (you want it slightly underdone since it’ll finish cooking in the sauce). Toss the broccoli into the boiling water for the last 3 minutes of the orzo’s cooking time. Drain them both together.
Combine everything
Gradually add the cheeses to your sauce, stirring until melted and creamy. Then, mix in the broccoli and orzo. It might look like there’s a lot of sauce, but don’t panic—the orzo will keep soaking it up. Lastly, add the chicken back into the skillet and let it all warm through.Done! You’ll end up with a creamy, cheesy dish that’s got just the right balance of chicken, veggies, and pasta. I’ve made the mistake of rushing the simmering part before, and let me tell you, giving the sauce time to thicken is crucial. Patience pays off here!

Adaptations and variations: because why not?

This recipe is super versatile. Here are a few fun ways I’ve adapted it:

Gluten-free: Swap the orzo for a gluten-free pasta like brown rice pasta or chickpea pasta. You can also use cornstarch instead of flour to thicken the sauce.
Vegan or dairy-free: Use coconut cream instead of half and half and opt for a plant-based cheese. I’ve tried it with nutritional yeast for a cheesy flavor, and it was surprisingly delicious!
Seasonal swaps: In the summer, I’ll use zucchini or cherry tomatoes instead of broccoli. In the fall, roasted butternut squash adds a nice sweetness.
Spicy twist: Kick up the heat by adding a pinch of red pepper flakes or a bit more hot sauce to the sauce.

Every time I try a new variation, I’m amazed at how forgiving this recipe is—it always turns out comforting and delicious.

How to serve and make it look fancy

If you’re hosting, this dish can definitely be elevated. Try serving it in shallow bowls with a sprinkle of fresh parsley or basil for a pop of color. A little drizzle of olive oil on top adds a nice sheen. You could even top each plate with a few extra shavings of Parmesan for that restaurant-style finish.

Drinks to pair? Yes, please!

I love pairing this dish with a crisp white wine like Sauvignon Blanc, which complements the creamy sauce and garlic. If you’re more of a red wine fan, a light Pinot Noir works well too. For non-alcoholic options, a sparkling water with a squeeze of lemon or lime refreshes the palate nicely between bites.

Leftovers: How to store and reheat

Leftovers keep beautifully! Just store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or milk to loosen up the sauce. You can reheat it in the microwave or on the stovetop—just be sure to stir frequently so the sauce doesn’t separate.

Scaling the recipe for a crowd

If you’re feeding a crowd, you can easily double the recipe. The one thing I’ve noticed is that the orzo really soaks up the sauce when scaling up, so you may need to add a bit more broth or half and half to keep everything nice and creamy.

FAQs

Q: Can I use a different kind of pasta?
A: Absolutely! While orzo works great, you can sub in any small pasta shape like ditalini or mini shells.

Q: What if I don’t have white wine?
A: No problem! You can use chicken broth with a splash of lemon juice or apple cider vinegar for that acidity.

Q: Can I make this ahead of time?
A: Yes! You can make it a day ahead, just note that the orzo will absorb more sauce as it sits, so you may need to add extra liquid when reheating.

Q: Is this dish freezer-friendly?
A: I wouldn’t recommend freezing this one, as the sauce can become grainy when reheated.

Q: Can I use pre-cooked chicken?
A: Sure! If you have leftover cooked chicken, just add it towards the end to warm through.

Give this Chicken and Orzo recipe a try, and don’t be afraid to make it your own! The beauty of cooking is in the little tweaks and personal touches, so have fun with it and enjoy every bite. 🍽️