Chicken Broccoli Casserole
A comforting and creamy one-pan chicken broccoli casserole featuring tender chicken, toasted orzo, and melted cheddar cheese.
This delicious one-pan meal is the ultimate comfort food for busy weeknights. The combination of savory seasoned chicken, tender orzo, and plenty of cheesy broccoli makes for a satisfying dish that everyone will love.
Instructions
- 1
Prep all ingredients; roughly chop the broccoli florets.
- 2
Cut the chicken breast tenderloins into bite-size pieces.
- 3
In a medium bowl, toss the chicken with 1 tsp salt, black pepper, garlic powder, onion powder, and smoked paprika until evenly coated.
- 4
Melt butter and olive oil in a large broiler pan or an oven-safe sauté pan over medium heat. Add the seasoned chicken.
- 5
Brown the chicken in the melted butter and olive oil until cooked through, about 6 minutes per side (12-15 minutes total).
- 6
Add the orzo to the pan and toast it with the chicken for about 2 minutes.
- 7
Deglaze the pan with the chicken broth. Stir everything together and reduce heat to medium-low.
- 8
Shred the cheddar cheese and set aside. Set oven to broil on high.
- 9
Add room temperature whole milk to the skillet and stir to combine.
- 10
Add chopped broccoli florets. Simmer for about 8 minutes or until the orzo is cooked and most liquid has been absorbed.
- 11
Stir in half of the shredded cheddar cheese.
- 12
Top with the remaining cheese and a sprinkle of salt and pepper.
- 13
Transfer to the oven and broil for 3-5 minutes until the cheese is bubbly, or cover with a lid on the stovetop to melt.
- 14
Deglaze the pan with the chicken broth. Stir everything together and reduce heat to medium-low.
- 15
Shred the cheddar cheese and set aside. Set oven to broill on high.
- 16
Add room temperature whole milk to the skillet and stir to combine.
- 17
Add chopped broccoli florets. Simmer for about 8 minutes or until the orzo is cooked and most liquid has been absorbed.
- 18
Stir in half of the shredded cheddar cheese.
- 19
Top with the remaining cheese and a sprinkle of salt and pepper.
- 20
Transfer to the oven and broil for 3-5 minutes until the cheese is bubbly, or cover with a lid on the stovetop to melt.
- 21
Stir in half of the cheddar cheese.
- 22
Stir in half of the shredded cheddar cheese.
- 23
Add the rest of the cheddar cheese on top and sprinkle with the remaining salt and any extra pepper you might like.
- 24
Top with the remaining cheese and a sprinkle of salt and pepper.
- 25
Transfer to the oven and broil for 3-5 minutes until the cheese is bubbly, or cover with a lid on the stovetop to melt.
Ago's Notes
- You can use chicken thighs or whole breasts if tenderloins aren't available.
I absolutely love how this comes together in just one pan; it's so creamy and satisfying! The way the orzo toasts in the pan gives it a lovely depth that you don't get with standard pasta dishes. While it's far from an Italian classic, it has that wonderful 'casserole comfort' vibe that reminds me of a cozy home-cooked meal. It's rich, cheesy, and perfectly savory.
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