Why You’ll Love This Recipe

I love this recipe because everything comes together in a single skillet—less mess, fewer dishes, and maximum flavor. The orzo cooks right in the pan, soaking up all the garlicky goodness. The chicken is tender and juicy, and the broccoli gives the dish a nice balance of freshness. It’s creamy, cheesy, comforting, and easy to customize depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
Olive oil or butter
Garlic (minced)
Onion (chopped)
Orzo pasta
Chicken broth
Milk or half-and-half
Fresh or frozen broccoli florets
Grated Parmesan cheese
Salt
Black pepper
Crushed red pepper flakes (optional)
Fresh parsley (optional, for garnish)

Directions

I heat olive oil in a large skillet over medium-high heat, add the chicken, and season with salt, pepper, and red pepper flakes if I want a bit of heat. I cook the chicken until golden and cooked through, then remove it from the pan and set it aside.
In the same skillet, I add a little more oil if needed, then sauté the chopped onion and garlic until fragrant and soft, about 2–3 minutes.
I stir in the orzo and toast it for a minute to bring out its nutty flavor.
I pour in the chicken broth and milk, bring it to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally until the orzo is tender.
I add the broccoli (fresh or thawed) to the skillet in the last 5 minutes of cooking so it steams and softens without getting mushy.
Once the orzo is cooked and the sauce has thickened slightly, I stir in the Parmesan and return the chicken to the pan. I mix everything until creamy and well combined.
I let it sit for a couple of minutes before serving, topped with extra Parmesan and fresh parsley if I have it.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10–15 minutes to prep and 25 minutes to cook, so I have dinner on the table in under 40 minutes.

Variations

Sometimes I add spinach or peas along with the broccoli for extra green veggies. I’ve also swapped the chicken for shrimp or made it meatless with mushrooms and veggie broth. For a creamier finish, I stir in a couple tablespoons of cream cheese or a splash of heavy cream.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat them in a skillet over low heat with a splash of milk or broth to loosen the sauce. The microwave works too—I just stir halfway through to keep the texture creamy.

FAQs

Can I use frozen broccoli?

Yes, I use frozen florets often. I just thaw them slightly and add them during the last 5 minutes of cooking so they don’t overcook.

Can I substitute the orzo?

Small pasta like ditalini or pearl couscous works well, but I adjust the liquid and cook time slightly. Orzo is ideal for its quick cooking and creamy texture.

Is this dish good for meal prep?

Absolutely. I divide it into containers and store it in the fridge for easy lunches or dinners. It reheats well and stays creamy.

Can I make this dish gluten-free?

Yes, I use gluten-free orzo or a small GF pasta alternative. I also check the broth and cheese for hidden gluten.

What’s the best way to make it extra creamy?

I sometimes add a splash of heavy cream or a dollop of cream cheese at the end. It gives the dish a luxurious texture without overpowering the garlic and Parmesan.

Conclusion

Garlic Parmesan Chicken & Broccoli Orzo Skillet is the kind of one-pan meal I turn to when I want something cozy, filling, and fast. I love how every bite is creamy, garlicky, and packed with flavor—and the fact that it’s all made in one skillet is just the icing on the cake. Whether I’m feeding the family or prepping for the week, this recipe is always a win.