Broccoli Cheddar Orzo Bake
Why You’ll Love This Broccoli Cheddar Orzo Bake
This broccoli cheddar orzo bake has all the comforting flavors of traditional broccoli cheddar soup. Adding chicken turns it into a complete, satisfying meal.
The orzo cooks using a method similar to risotto, but without constant stirring. Slowly cooking and stirring it for about 8 minutes releases the pasta’s starch, helping the finished chicken broccoli orzo bake become extra creamy.
Creamy, cheesy, and extremely flavorful, this is an easy dinner for a busy weeknight or a comforting weekend meal.
How to Make Broccoli Cheddar Orzo Bake
Preheat the oven to 350°.
Heat a large, moderately deep skillet over high heat.
Season the chicken breast cubes with salt, pepper and cayenne pepper.
Tip! The cayenne pepper is optional, but I highly recommend adding at least a small amount. Cheddar cheese and cayenne pepper complement each other beautifully.
Now that the pan is hot, add about 2-3 tablespoons of extra virgin olive oil.
Add half of the chicken and start searing it on all sides. This will take about 1-2 minutes per side. The chicken must remain undercooked!
Remove the chicken and place in a bowl on the side.
Add the rest of the chicken to the pan and repeat the cooking process.
Tip! It is important that the chicken is NOT cooked all the way through. This will prevent it from getting overcooked and dry.
Lower the temperature to medium heat.
Once all the chicken is partially cooked, add 2 more tablespoons of oil to the pan and before it gets too hot, add the garlic.
Quickly sauté the garlic, then add the orzo before the garlic begins to burn.
Coat the orzo with the oil in the pan and allow it to start toasting for about one minute.
After the orzo has toasted, add the first cup of stock and stir constantly.
Tip! Be careful, this will create quite an amount of steam.
After the first cup of stock has almost evaporated, add the second cup.
At this point, the liquid will take longer to absorb. Continue stirring as the orzo slowly becomes thicker and creamier.
When the liquid has reduced some, but not completely, add the third and last cup of stock.
Stir the orzo and continue to examine the thickness. This whole process should last about 8-10 minutes.
Season the orzo with salt and pepper.
When the mixture immediately returns to a boil after you stop stirring, turn off the heat and add the half-and-half.
Tip! Taste the orzo and adjust the salt and pepper if needed. Check its texture as well; it should still be slightly firmer than al dente.
Stir in 1 cup of shredded cheddar until the cheese is completely melted and incorporated.
Add the broccoli florets and the partially cooked chicken (along with the juices it released). Mix in well.
Coat the bottom and sides of the baking pan with a bit of oil. Pour the orzo mixture into the baking pan and spread evenly.
Add the cheese cubes into the mixture and try to distribute the pieces evenly all throughout the dish.
Sprinkle the remaining shredded cheese on top of the orzo.
Bake for 20-25 minutes then broil for 3-5 minutes until golden and bubbly on the top.
Allow the dish to rest for at least 5 minutes before serving as it will be piping hot!
Enjoy!
More Comforting Chicken Dinners
For another comforting dinner, try my Chicken Pot Pie, Chicken Piccata with Crispy Artichokes, or Slow Cooker Jalapeño Chicken Stew with Broccoli.
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Broccoli Cheddar Orzo Bake
Equipment
- 1 Large oven-safe ceramic frying pan similar to the pan I use, but not my exact one
- 1 9×13-inch ceramic baking dish similar to the Sur La Table ceramic dish I use, but not my exact dish. This linked dish is oven-safe, but the manufacturer does not specify that it is broiler-safe. Before completing the broiling step, confirm that your own baking dish is approved for broiler use. Otherwise, continue baking until the top is golden and skip the broiler.
- 1 Medium glass mixing bowl I use my Duralex bowls, but any medium bowl will work
- 1 Chef’s knife similar to the one I use, but not my exact model
Ingredients
- 1.25 lbs Chicken breast cut in 2' cubes
- 1 1/2 cups orzo pasta
- 2 cups broccoli florets cut small without stem
- 2 garlic cloves minced finely (like 1 tablespoon)
- 3 cups vegetable stock chicken stock works as well
- 1/2 cup half and half
- 1 cup shredded cheddar cheese
- 4 oz cheddar cheese cut in 1' cubes
- salt and pepper
- 1 teaspoon cayenne pepper *optional
- Extra virgin olive oil about 5 tablespoons
Instructions
- Preheat the oven to 350°.
- Heat a large and semi deep skillet on high.
- Season the chicken breast cubes with salt, pepper and cayenne pepper.
- Add about 2-3 tablespoons of extra virgin olive oil.
- Add half of the chicken and start searing it on all sides. This will take about 1-2 minutes per side. The chicken must remain undercooked!
- Remove the chicken and place in a bowl on the side.
- Add the rest of the chicken to the pan and repeat the cooking process.
- Lower the temperature to medium heat.
- Once all the chicken is partially cooked, add 2 more tablespoons of oil to the pan.
- Before the pan gets too hot, add the garlic.
- Quickly saute the garlic and before it burns, add the orzo to the pan.
- Coat the orzo with the oil in the pan and allow it to start toasting for about one minute.
- After the orzo has toasted, add the first cup of stock and stir constantly.
- After the initial cup of stock has been almost evaporated, add the second cup of the stock.
- At this point the liquid will take more time to get absorbed. Keep stirring the orzo, the mixture will slowly start becoming thicker and starchier.
- When the liquid has reduced some, but not completely, add the third and last cup of stock.
- Stir the orzo and continue to examine the thickness. This whole process should last about 8-10 minutes.
- Season the orzo with salt and pepper.
- If the mixture is left without stirring and it immediately comes to a boil turn the heat off and add the half and half.
- Add 1 cup of the shredded cheese. Combine well and incorporate the cheese into the mixture until it is all melted in.
- Add the broccoli florets and the partially cooked chicken.Mix in well.
- Coat the bottom and sides of the baking pan with a bit of oil. Pour the orzo mixture into the baking pan and spread evenly.
- Add the cheese cubes into the mixture and try to distribute the pieces evenly all throughout the dish.
- Sprinkle the remaining shredded cheese on top of the orzo.
- Bake for 20-25 minutes then broil for 3-5 minutes until golden and bubbly on the top.
- Allow the dish to rest for at least 5 minutes before serving as it will be very hot!