Can I make this recipe in advance?

Absolutely! Chicken and Orzo is a great make-ahead dinner. Prepare as directed, cool, and store in the fridge. When ready to serve, reheat gently and add a little extra liquid if needed to bring the sauce back to life.

What if I don’t want to use wine?

No problem! Simply substitute the wine with extra chicken broth. You’ll still get plenty of depth and flavor.

Can I use a different pasta shape?

Yes, small shapes like ditalini or small shells work well if you’re out of orzo. Adjust cooking times since different pastas may cook faster or slower.

Is there a way to make this gluten-free?

Definitely! Choose a gluten-free orzo (or other GF pasta) and use a gluten-free flour blend for the roux. Everything else in this dish is naturally gluten-free.

Chicken and Orzo Recipe

Looking for a dish that feels like a big, comforting hug after a long, busy day? This Chicken and Orzo recipe checks every box. It’s unbelievably simple, packed with cozy flavors, and can be pulled together in under an hour (most of that time is hands-off!). Imagine tender bites of golden-seared chicken, creamy orzo, and crisp broccoli, all swirled together in the silkiest cheddar-Parmesan sauce. It’s pure joy in a skillet, and you only need everyday ingredients. Whether you’re getting dinner on the table fast for a hungry family or meal-prepping ahead, this one is an absolute must for your weeknight rotation.

Why You’ll Love This Recipe

All-in-One Comfort: Everything—chicken, pasta, veg, and ultra-creamy sauce—comes together in one glorious skillet.
Quick Prep, Big Flavor: The steps couldn’t be easier, and with some clever touches (like using a splash of wine and a hint of mustard powder), the flavors taste like you’ve cooked all day.
Family-Friendly: This is a cheesy, crowd-pleasing meal even the pickiest eaters will dive into, and the broccoli blends in beautifully.
Customizable: If you love recipes that let you play with what’s in your pantry, this one’s endlessly adaptable.
Leftovers Reheat Beautifully: Make it ahead—warm it up—the cheesy sauce stays creamy, never gloopy or dry.

Ingredients You’ll Need

Here’s your all-star lineup for amazing Chicken and Orzo, along with some notes:

Chicken Breast: Boneless, skinless, for juicy, quick-cooking pieces. You can swap thighs if you like richer flavor.
Olive Oil: For getting that lovely golden crust on the chicken.
Salt, Pepper, Italian Seasoning: Essential for deeply seasoning the chicken and building flavor in every bite.
Broccoli Florets: Adds freshness and crunch—use fresh or frozen depending on what you have.
Dry White Wine: A splash of Pinot Grigio, Chardonnay, or Sauvignon Blanc brightens the sauce. No wine? Use chicken broth instead!
Garlic: Freshly minced, for unbeatable aroma and savory depth.
Butter & Flour: Classic roux to make the silkiest, creamiest base for your sauce.
Chicken Broth & Half and Half: They form the creamy backbone, keeping things rich but not heavy.
Chicken Bouillon Cube: Intensifies savory chicken flavor—skip if using highly seasoned broth.
Hot Sauce: Don’t worry, you won’t taste heat—instead, this is a secret weapon for balance.
Mustard Powder: You’ll never guess it’s here, but it adds amazing subtle tang.
Onion Powder, Garlic Powder, Parsley, Paprika: Layer after layer of flavor; don’t skip these little heroes.
Orzo Pasta: Tender, rice-shaped pasta that soaks up every drop of sauce.
Cheddar Cheese (sharp, freshly shredded): Melts into a perfect cheesy blanket without clumping.
Parmesan Cheese (freshly grated): Finishes with a salty, nutty zing.
Note: Always shred cheese yourself for the best, creamiest result!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Ready to make this dish your own? Here are a few ways to switch it up:

Protein Swap: Try using diced rotisserie chicken or cooked shrimp for even faster prep.
Different Veggies: Sub in asparagus, spinach, peas, or mushrooms—whatever you have on hand.
Cheese Choices: Go smoky with gouda, or add pepper jack for a mild kick.
Whole Wheat Orzo: Use whole wheat for a slightly heartier, nuttier bite.
Spice it Up: Add a pinch of crushed red pepper or a diced jalapeño if you like things hotter.

How to Make Chicken and Orzo

Step 1: Get Saucy & Prepped

Whisk together your sauce ingredients (broth, half and half, bouillon, hot sauce, mustard powder, onion/garlic powder, parsley, paprika) in a large cup—it makes pouring easy! Measure out your other ingredients now so you’re ready to go.

Step 2: Tenderize & Season Chicken

Cover the chicken breasts with plastic wrap and pound them to even thickness—this guarantees juicy results. Slice into strips, pat dry, and season with salt, pepper, and plenty of Italian seasoning.

Step 3: Sear the Chicken

Heat olive oil in a large, wide skillet over medium-high. Add chicken in a single layer. Sear until golden brown and cooked through, 3-4 minutes per side. Set aside on a plate.

Step 4: Start the Sauce Base

Meanwhile, bring a big pot of water to a boil for your orzo. Once boiling, salt it well. Back in your skillet, pour in the wine. Scrape up those caramelized chicken bits—this builds huge flavor. Simmer the wine until it’s reduced by half.

Add butter and garlic, sauté for one fragrant minute, then stir in the flour. Keep stirring for two more minutes until everything’s golden and toasty.

Step 5: Build the Creamy Sauce

Gradually whisk in your prepared sauce mixture. Pour in slowly, stirring well so the sauce stays lump-free and glossy. Bring to a gentle boil, then lower heat to keep it at a simmer. Partially cover the skillet.

Step 6: Cook the Orzo & Broccoli

Cook the orzo one minute less than package directions suggest (it’ll finish in the sauce). Add broccoli florets to the pasta water for the last 3 minutes. Drain together.

Step 7: Finish & Combine

Turn the heat down and sprinkle cheddar and Parmesan gradually into the sauce, stirring until silky. Tip in drained orzo and broccoli (don’t worry if it looks saucy—they will soak it up like magic). Stir well and cook another minute to blend flavors.

Add the seared chicken back into the skillet and cover. Warm through for a couple of minutes, then get ready to dish up!

Pro Tips for Making the Recipe

Shred Cheese Fresh: Pre-shredded cheese can ruin the creamy texture—always grate from a block!
Wide Skillet Is Key: The sauce reduces faster and more evenly in a large pan.
Layer Flavors: Use the same skillet for chicken, wine, and sauce—this way, nothing gets wasted and all the flavors build.
Don’t Overcook Orzo: Orzo plumps up as it rests in the sauce, so aim for just underdone before combining.
Secret Boosters: Hot sauce and mustard powder aren’t just for heat—they’re flavor amplifiers you don’t taste directly.

How to Serve

This Chicken and Orzo is a complete meal on its own, but you can make it a showstopper by serving with:

Garnish: Sprinkle extra parsley and a little lemon zest on top for a pop of color and flavor.
Side Salad: Pair with a lightly dressed green salad or peppery arugula for freshness.
Crusty Bread: Scoop up all that creamy sauce with a slice of warm bread—highly recommended!
For Date Night or Guests: Add a glass of white wine and a few roasted tomatoes on the side.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Orzo keeps perfectly in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb sauce, but it stays deliciously creamy.

Freezing

Yes, you can freeze it! Let cool to room temperature, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat on the stove over low heat, adding a splash of broth or milk to loosen the sauce. Or, use the microwave in short bursts, stirring occasionally for even heating.

FAQs

Can I make this recipe in advance?

Absolutely! Chicken and Orzo is a great make-ahead dinner. Prepare as directed, cool, and store in the fridge. When ready to serve, reheat gently and add a little extra liquid if needed to bring the sauce back to life.
What if I don’t want to use wine?

No problem! Simply substitute the wine with extra chicken broth. You’ll still get plenty of depth and flavor.
Can I use a different pasta shape?

Yes, small shapes like ditalini or small shells work well if you’re out of orzo. Adjust cooking times since different pastas may cook faster or slower.
Is there a way to make this gluten-free?

Definitely! Choose a gluten-free orzo (or other GF pasta) and use a gluten-free flour blend for the roux. Everything else in this dish is naturally gluten-free.

Final Thoughts

This Chicken and Orzo recipe is all about ease, comfort, and flexibility. You don’t need fancy ingredients or hours in the kitchen—just simple, honest cooking that delivers major flavor every single time. Make it your own, savor the cheesy goodness, and let this dish become your weeknight favorite! Give it a try, and watch it earn a spot in your regular dinner lineup.