Let’s Talk About Broccoli Cheddar Baked Chicken Orzo
So, picture this: It’s Tuesday, everyone’s gone squirrelly (except the cat, obviously), and all I want is a dinner that’s both comforting and actually a little exciting. Enter: my go-to Broccoli Cheddar Baked Chicken Orzo. I can’t even remember how I first stumbled across the idea—maybe an Instagram scroll or just sheer desperation for something besides rice (sorry, rice lovers). The first time I made it, I totally overcooked the broccoli and undercooked the orzo. But that’s another story. Or, well, part of this one. Anyway, I keep coming back because it’s just so darn good—and frankly, it almost looks photogenic even if your kitchen looks like mine, which is to say, a bit of a war zone.
Why You’ll Want to Make This (Probably More Than Once)
I pull this together when I’ve got some tired broccoli and a random chicken breast languishing in the fridge. My family goes a bit wild for this (no joke—my brother once tried to steal some from the fridge at 2am, bless him). This isn’t one of those “everything must be perfectly diced” recipes. You can kind of hack at things and toss ’em in—plus, it’s one of the rare ways to get my housemates to eat broccoli without theatrical groans. Also, after a rotten day, just the smell of baking cheddar cheese is enough to turn things around…unless you hate cheese, in which case, why are you here? (just kidding—sort of)
What You’ll Need—And What You Can Tweak
- About 400g chicken breast (Sometimes I use thighs instead, or honestly, I just grab whatever’s cheapest at the grocers)
- 1 small head of broccoli, cut into florets (My cousin swears by frozen broccoli—I tried it once, it was fine, but fresh has a bit more bite)
- 200g orzo pasta (Any small shape works. I did it with macaroni in a pinch. Actually, couscous was weirdly tasty, too.)
- 1 medium onion, diced (Skip it if you’re feeling lazy—I’ve done that more than once, it’s not the end.)
- 2 garlic cloves, minced (My friend uses that jarred stuff and nobody died, so go on.)
- 150g sharp cheddar cheese, grated (I’ve mixed in a handful of mozzarella if I’m running low—it’s melty, just less punchy.)
- 2 cups chicken stock (225ml or so. Veggie stock’s fine if you want it more plant-y or just don’t feel like opening another box.)
- 1/2 cup whole milk or cream (Sometimes I just use more stock—it’s thinner, still works.)
- 2 tbsp olive oil (Butter, if you’re feeling extra. Sometimes I do half & half for fun.)
- Salt & black pepper, to taste (You know the drill.)
- Optional: a few pinches of smoked paprika or a hit of hot sauce if you want a little edge.
Let’s Make Broccoli Cheddar Baked Chicken Orzo (With Honest Commentary)
- Preheat your oven to 180°C (350°F). I always forget this bit until mid-chopping. Sigh.
- Drizzle olive oil or butter in a large, oven-proof skillet or dish. Throw in the diced onion with a pinch of salt and cook over medium heat until golden-ish, about 5 minutes (or you can skip this if you’re like me on a Wednesday night—no judgment).
- Add the garlic. Give it a quick stir until fragrant—don’t walk away. Garlic burns the moment you do. I swear, every time.
- Chuck in the chicken pieces. Season with salt, pepper, and smoked paprika if using. Brown on both sides, about 4–5 minutes. (This is where I sneak a taste—I know, not recommended. But who’s stopping me?)
- Toss in your orzo and stir well, so everything gets friendly. Add the broccoli and some more salt (broccoli is bland on its own, sorry broccoli).
- Pour in the stock and milk. Give it a good stir, scraping up any sticky bits. It’ll look oddly soupy at this point—don’t panic. It thickens up as it bakes. I promise.
- Cover with foil or a lid, and bake for 20 minutes. Uncover, sprinkle over all that glorious cheddar, and pop back in for 8–12 minutes until bubbly and golden. This is when people start wandering into the kitchen to see what smells so good.
- Let it cool a few minutes (if you can wait; I usually can’t and burn my mouth—will I ever learn?)
Some Notes from My Kitchen Fails (and Wins, Occasionally)
- If you use frozen broccoli, don’t thaw it first or it’ll turn to mush, trust me, I found out the hard way.
- Forgot to cover it once—turned out crunchier on top, which the youngest said was “weirdly good.” So you do you.
- I think it tastes better the next day, if you manage to have leftovers at all. The flavors get all friendly, it’s nice.
Variations I’ve Actually Tried (Plus One Epic Flop)
- Veggie spin: Skip the chicken, double the broccoli, and toss in a handful of peas. Pretty good, actually. My vegetarian friend was thrilled.
- Swapped cheddar for Gruyère once—sounded fancy, tasted fancy, totally recommend if you wanna impress.
- Once tried adding cooked bacon. Was fine, but overpowered the cheese. Meh. Wouldn’t bother.
- I did a low-fat one with skim milk and low-fat cheese. It just tasted like sadness. Sorry. Stick with the good stuff here.
Don’t Have Fancy Gear? Join the Club
I make this in a big cast iron because that’s what my Nan used. Any deep, oven-safe skillet or even a Pyrex dish totally works. No lid? Just wrap it up with foil—shiny side down, apparently. Or up. Honestly, I’ve never noticed the difference.
What About Leftovers? (If You Have Any…)
This keeps in the fridge for around 2, maybe 3 days—though honestly, it’s never lasted more than a day at my place. Tupperware, old takeaway containers, whatever—just cover it up. Reheat with a splash of milk so it doesn’t dry out (or a drizzle of olive oil if you’re feeling posh). Freezing? Not my favorite move here; the pasta gets a bit odd.
How We Eat It (And a Little Side Rant)
Honestly, most nights it’s just a big scoop onto a plate and people dive in. If company’s over, maybe I’ll add a simple salad (like this one) or crusty bread, but who’s making bread midweek? Oh, and don’t forget: It really does become a one-pan situation, so bonus points for less washing up (except for that one time I used two pans…long story).
Things I’ve Learned (Usually The Hard Way)
- Try not to rush the baking part—it really does need to set. Pulled it out early once, and it was a bit gloopy. Learn form my mistakes.
- Use the sharpest cheddar you can find. Mild cheddar just kind of disappears on you.
- Orzo absorbs liquid fast as soon as you slice it up. Serve quick!
Stuff Folks Always Ask Me
- Can I make it ahead? Yep! In fact, like I said, it’s—arguably—even tastier the next day. Just add a little milk before reheating.
- Gluten free adaption? I haven’t tried, but you could swap in cooked gluten-free pasta or rice. If you do, tell me how it goes! (Or check out this one-pot GF recipe for inspiration.)
- Chicken alternatives? Yes, yes, yes. Turkey’s great, or even roasted chickpeas if you’re into the whole vegetarian vibe.
- What if I don’t have orzo? Use small pasta (like ditalini), or honestly, that weird half pack of penne in your cupboard. Just chop it up smaller (kidding).
One more thing—if you’re into kitchen nerding, I sometimes get tips and ideas for easy one-pan bakes from Smitten Kitchen (all credit where it’s due!).
All of this to say: Don’t stress it. Pour a glass of whatever you fancy, and let the oven do the heavy lifting. If you end up with something even slightly resembling a delicious, irresistible picture of Broccoli Cheddar Baked Chicken Orzo, well, I’d call that a win.
Ingredients
- 2 cups cooked orzo pasta
- 2 cups cooked chicken breast, diced
- 1 1/2 cups fresh broccoli florets
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, mix together cooked orzo, diced chicken, broccoli florets, and 1 cup of shredded cheddar cheese.
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3In a small saucepan over medium heat, melt butter. Whisk in milk, chicken broth, garlic powder, salt, and pepper. Bring to a gentle simmer.
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4Pour the sauce over the orzo mixture and stir until well combined. Transfer mixture to the prepared baking dish.
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5Sprinkle remaining cheddar cheese evenly over the top. Bake for 25-30 minutes or until bubbly and golden.
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6Let cool for 5 minutes before serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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