Some nights call for food that feels like a warm hug—simple, comforting, and effortless. This one pot chicken orzo with broccoli is exactly that kind of meal. It’s the kind of dinner you come home to after a long day, when your mind is already drifting toward the couch but you still want something nourishing on your plate. The moment the kitchen fills with the aroma of garlic and herbs, it’s like everything slows down just a bit, making room for a peaceful evening.
I remember the first time I made this dish. I had a half-watched show playing in the background and was juggling a distracted phone call—so I wasn’t exactly focused. Somehow, the orzo cooked perfectly, the chicken was juicy, and the broccoli kept that perfect pop of green. Not every dish needs to be fancy or complicated to feel special, and this one proves it. I didn’t even finish tidying up the counter before digging in, because the smell was too good to wait.
Why you’ll love it:
- It’s a one-pot wonder—fewer dishes, less stress, more time for what matters.
- The broccoli stays bright and crisp, adding a fresh contrast to the tender chicken and creamy orzo.
- The flavors sneak up on you with subtle herbs and a touch of lemon—nothing overwhelming, just balanced comfort.
- It’s simple—and that’s kind of the point. No complicated steps or weird ingredients.
- While it’s quick and easy, it’s not one of those meals that feels rushed or bland.
If you’re worried about timing, I usually find it fits nicely into an evening when you’ve got about 35 minutes to spare. Maybe a little longer if you get distracted like I did. But that’s part of the charm—this meal doesn’t judge.
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One Pot Chicken Orzo with Broccoli
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and easy one-pot meal featuring tender chicken, tender-crisp broccoli, and flavorful orzo pasta cooked together in a savory broth. Perfect for a wholesome weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups low-sodium chicken broth
1 cup water
2 cups broccoli florets
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces to the skillet and season with salt and pepper. Cook for 4-5 minutes until the chicken is browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the orzo pasta to the skillet and stir to coat it in the oil and onion mixture.
Pour in the chicken broth and water, then add the dried oregano, dried thyme, crushed red pepper flakes, and a pinch of salt and pepper. Stir to combine.
Return the browned chicken pieces to the skillet and bring the mixture to a boil.
Reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes.
After 10 minutes, stir in the broccoli florets, cover again, and cook for an additional 5-7 minutes until the orzo is tender, the chicken is cooked through, and the broccoli is bright green and tender-crisp.
Remove the skillet from heat and stir in the grated Parmesan cheese and fresh lemon juice.
Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes: You don’t need any special equipment for this—just a decent deep skillet or a Dutch oven will do. I like to serve this with a light salad or some crusty bread to soak up the savory broth, but honestly, it’s hearty enough on its own. Sometimes I toss in a handful of spinach instead of broccoli if I’m running low, or swap out the Parmesan for a sprinkle of feta, though I haven’t tested all these variations thoroughly. It’s pretty forgiving, so feel free to experiment a bit.
FAQ:
Can I make this ahead of time? Leftovers keep well in the fridge for a few days and reheat nicely with a splash of water or broth to loosen things up.
What if I don’t have chicken breasts? Thighs work too; just adjust cooking time slightly.
Is the broccoli essential? You can swap it for other quick-cooking veggies like peas or zucchini, but broccoli adds a nice texture and color.
Ready to savor a meal that’s easy, comforting, and just right for your busy weeknights? Give this one pot chicken orzo with broccoli a try.