This cheddar chicken and broccoli orzo is my new favorite comfort dinner. It’s creamy without being overly decadent, with homemade broth adding savory richness in place of cream or milk.
Cheesy, comforting, and filling. This cheddar chicken and broccoli orzo is going into my regular rotation.
I’m eating leftovers as I type this, and I can’t tell you how much I love this dish. As a bona fide cheddar broccoli lover (in all formats: soup, Rice-A-Roni, casserole, you name it), this version with chicken and orzo is the new king of cheesy broccoli mountain. I love it because it relies on freshly shredded cheese and a rich homemade chicken broth for decadence. Sometimes, I find that really milky or creamy cheese sauces can be a little too rich for my liking, but this one strikes the perfect balance of delivering that ooey-gooey cheesiness without being overly heavy.
I should preface this recipe by saying that it is not what I’d consider a low-effort midweek meal. It requires some elbow grease, especially with the homemade broth, shredding the cheese, and chopping all the broccoli. Give yourself some time for this one, but it’s so, so worth it.
You start by simmering bone-in, skin-on chicken thighs with garlic, onion, and bay leaves to create a rich chicken broth from scratch. The shredded chicken is folded back into a silky cheddar sauce with tender-crisp broccoli and tossed with cooked orzo.
Can you shortcut this recipe? You bet. A good-quality store-bought chicken broth (I love Better than Bouillon) and shredded rotisserie chicken will get dinner on the table much faster. But if you have the time, the homemade broth takes this to the next level.
And one small detail makes all the difference: tossing the freshly shredded cheddar with cornstarch before adding it to the broth. That simple step ensures the cheese melts smoothly into the sauce instead of clumping or breaking.
How to Make Cheddar Chicken and Broccoli Orzo
This is a two-part recipe: first, you build the broth and shred the chicken. Then you create a creamy cheddar sauce and fold everything together.
What you need
- Broth and chicken: Bone-in, skin-on chicken thighs with a whole head of garlic, yellow onion, bay leaves, and salt.
- Cheddar chicken and broccoli orzo: Onion, broccoli florets, freshly shredded cheddar cheese, cornstarch, orzo, and flour
How to make it
Step 1: Simmer the chicken and build the broth.
Place the chicken thighs, garlic, onion, bay leaves, salt, and water in a large pot. Bring to a boil, then reduce to low and simmer for 45 minutes until the chicken is cooked through and flavorful.
Step 2: Reduce and strain the broth.
Remove the chicken and garlic. Simmer the broth rapidly for 10 to 15 minutes to concentrate it. Strain and reserve.
Step 3: Shred the chicken and mash the garlic.
Once cool enough to handle, shred the chicken and discard the skin and bones. Mash the softened garlic into a paste.
Step 4: Coat the cheese.
Toss the freshly shredded cheddar with cornstarch. This prevents clumping and helps the cheese melt into the sauce.
Step 5: Cook the orzo.
Boil the orzo in salted water according to package instructions. Drain and set aside.
Step 6: Sauté the vegetables.
In the same pot, sauté diced onion in olive oil until softened. Stir in the mashed garlic. Add broccoli and season with salt, pepper, and crushed red pepper. Sauté briefly until bright green but still a bit firm.
Step 7: Make the cheese sauce.
Add shredded chicken and flour to the pot and cook for 1 minute. Pour in 2 cups of reserved broth and bring to a boil. Reduce the heat to low and gradually stir in the cornstarch-coated cheddar. Stir constantly until smooth and creamy.
Step 8: Finish the dish.
Add the cooked orzo and stir to combine. Turn off the heat and adjust the seasonings before serving.
Why Coat the Cheese in Cornstarch?
Freshly shredded cheddar melts best, but even then, cheese can separate or clump in hot liquid. Tossing it with cornstarch stabilizes the sauce, prevents the cheese from becoming gritty, and keeps the sauce from breaking. It’s a small step, but does really help create the smoothest cheese sauce.
FAQ
Can I use boneless, skinless chicken thighs?
Yes, but the bone-in, skin-on creates the most flavorful broth. If using boneless, skinless chicken thighs, reduce the simmer time to about 25 to 30 minutes.
Can I use chicken breasts instead?
Yes, though thighs stay more tender. Simmer just until cooked through to prevent dryness.
Why cook the orzo separately?
Cooking it separately keeps the sauce creamy and prevents the starch from making the dish overly thick. It also helps control how “done” you get the pasta, as it will continue to cook, swell, and absorb all the liquid in the pot if you throw it in uncooked.
Can I make this ahead?
Yes. It reheats well (trust me, I know). I recommend reheating gently on the stove and loosening it up with a bit of water or broth.
Cheddar Chicken and Broccoli Orzo
Equipment
Ingredients
Chicken:
- 2 pounds chicken thighs (bone-in, skin-on; see Note 1)
- 1 head garlic (top cut off)
- 1 yellow onion (peeled and quartered)
- 2 bay leaves
- 2 teaspoons kosher salt
- 6 cups water
Cheddar chicken and broccoli orzo:
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (peeled and finely diced)
- 1 pound broccoli (trimmed and cut into small florets; see Note 2)
- ½ teaspoon crushed red pepper (plus more to taste)
- 6 ounces sharp cheddar cheese (freshly shredded)
- 1 tablespoon cornstarch
- 8 ounces orzo (uncooked)
- 1 tablespoon all-purpose flour
- Salt and pepper
Instructions
Make the chicken:
- Place the chicken thighs in a large pot with the garlic, onion, bay leaves, and 2 teaspoons kosher salt. Cover with 6 cups of water. Turn the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes or until the chicken is completely cooked through and the broth has reduced. Adjust the heat as needed if the liquid reduces too quickly.
- Use tongs to remove the thighs from the pot and transfer them to a bowl. Scoop out the garlic and set it aside.
- Return the heat on the broth to medium and simmer rapidly, uncovered, for 10 to 15 minutes to continue reducing the broth.
- Strain the broth into a large bowl through a fine-mesh sieve. Discard the solids. Wipe out the pot and return it to the stove.
Shred the chicken:
- Once the chicken is cool enough to handle, pick the meat from the bones and shred it with your hands or two forks. Discard the skin and bones.
Mash the garlic:
- Carefully pop the reserved garlic cloves from the paper and mash them into a paste. Set aside.
Prepare the cheese:
- Combine the shredded cheddar cheese and 1 tablespoon of cornstarch together in a bowl and toss to coat. Set aside.
Cook the orzo:
- Bring a second large pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and set aside.
Cook the chicken and broccoli:
- As you wait for the water to boil, drizzle 1 tablespoon extra virgin olive oil in the same pot used to make the chicken. Turn the heat to medium. Once hot, add the diced onion and sauté for 5 to 6 minutes. Add the reserved garlic paste and stir to coat the onions in the paste.
- Add the broccoli and season with salt, pepper, and ½ teaspoon crushed red pepper. Sauté for 4 to 5 minutes until bright green. Be careful not to overcook the broccoli.
- Add the shredded chicken and 1 tablespoon of flour to the broccoli. Toss to coat and cook for 1 minute.
- Pour in 2 cups of the reserved homemade chicken broth and bring to a boil. Reduce the heat to low and add the cheddar cheese. Stir constantly until the cheese melts into the broth and the sauce is very smooth. Continue simmering until the broccoli is fork-tender.
- Add the cooked orzo and turn off the heat. Stir to coat. Taste and adjust the seasonings to your preference. Let stand for 5 minutes.
To serve:
- Spoon the cheddar chicken and broccoli orzo into bowls. Enjoy!
I love taking the time to make homemade chicken broth. This is a great recipe for a Sunday dinner for me!
Absolutely! Homemade chicken broth is soooo rewarding!
this was deliciousssss!!! i’m already planning on making it again!
Thank you – I’m so happy you enjoyed it!