This Cheesy Chicken Broccoli Orzo Bake is an easy, cozy dinner made with tender chicken, broccoli, creamy orzo, cheddar and Parmesan cheese. Everything comes together in one baking dish for a family-friendly dinner that's perfect for busy weeknights.
If you love creamy, cheesy casseroles but don't want to dirty a bunch of dishes, this is such a good one to add to your dinner rotation. The orzo cooks right in the baking dish alongside the chicken and broccoli, soaking up all that chicken broth and flavor as it bakes.
It's simple, filling, budget-friendly, and you get your protein, veggie and pasta all in the same dish. That's my kind of weeknight dinner!
Don't skip the stir. Orzo likes to settle on the bottom of the baking dish. Stirring everything after the first 20 minutes helps it cook more evenly and gives you that creamy consistency.
Cut the chicken into small pieces. Bite-size pieces cook much more evenly alongside the orzo. Try to keep them roughly the same size.
Chop the broccoli fairly small. Huge broccoli florets can take longer to become tender. Smaller florets work much better in this casserole.
Let it rest. This one is important! The orzo will continue absorbing some of the liquid after you take the casserole out of the oven. Give it about 10 minutes before serving.
Shred your own cheese if you can. It tends to melt a little more smoothly, but bagged shredded cheese will absolutely work when you need the convenience.
Yes! You can use frozen broccoli if that's what you have on hand. I would thaw it first and drain away any excess water before adding it to the casserole. Extra moisture can make the finished orzo thinner than you want.
Boneless, skinless chicken thighs should also work well in this recipe. Cut them into small, evenly sized pieces just like you would the chicken breasts, and make sure the chicken reaches at least 165°F before serving.
Honestly, this is one of those dinners where I don't think you need much else. You've already got chicken, broccoli and pasta all in one dish.
If you want to add something on the side, try:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The orzo will continue soaking up some of the sauce as it sits, so leftovers may be thicker than the casserole was on the first night. When reheating, add a small splash of milk or chicken broth if needed to bring back some of the creaminess.
Some nights I just want dinner to have everything in one dish, and this Cheesy Chicken Broccoli Orzo Bake does exactly that. You have tender chicken, broccoli, creamy pasta and plenty of cheese without needing several pots and pans going at the same time.
It's cozy enough for those nights when you're craving comfort food but still simple enough to make on a regular weeknight. And with basic ingredients like chicken, broccoli, orzo and cheese, it doesn't require a cart full of specialty ingredients either.
Add this one to your dinner rotation for the next time you need something easy, cheesy and filling!
This Cheesy Chicken Broccoli Orzo Bake is an easy one-dish dinner with tender chicken, broccoli, creamy orzo, cheddar and Parmesan cheese.
Pour the chicken broth and heavy cream evenly over everything.
Don't skip the stir. Orzo likes to settle on the bottom of the baking dish. Stirring everything after the first 20 minutes helps it cook more evenly and gives you that creamy consistency.
Cut the chicken into small pieces. Bite-size pieces cook much more evenly alongside the orzo. Try to keep them roughly the same size.
Chop the broccoli fairly small. Huge broccoli florets can take longer to become tender. Smaller florets work much better in this casserole.
Let it rest. This one is important! The orzo will continue absorbing some of the liquid after you take the casserole out of the oven. Give it about 10 minutes before serving.
Shred your own cheese if you can. It tends to melt a little more smoothly, but bagged shredded cheese will absolutely work when you need the convenience.
