This Cheesy Chicken and Orzo Bake, made with broccoli, havarti and dill is a one-pot meal made in about 30 minutes and perfect for busy weeknights.

Chicken and orzo bake with broccoli and dill.

Broccoli, Chicken and Orzo Casserole

This Cheesy Broccoli Chicken and Orzo dish has been bouncing around in my head for a while. First off, our family already loves the chicken and broccoli combo and anytime I can get my anti-veggie kids to eat veggies constitutes a win. But I wanted to make it one pan, with a quick cooking pasta (enter the orzo), and had recently found a Havarti dill cheese I knew I needed to use ASAP. And that's really the simple story of how this dish was born!

It took a few tries to get the recipe right, but gosh, the finished dish did not disappoint: it's a skillet pasta dinner that is well-balanced (with starch and veggies and protein!) and skips the step of separately preparing the pasta and instead, everything is all cooked together in the same pan. That means hands-off cooking and fewer dishes in just about 30 minutes.

There is plenty of wiggle room for swaps in this meal (change out the veggie / change out the cheese / change out the protein) so this recipe is definitely one to have on hand.

Ingredients Needed

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.

chicken breasts or chicken thighs (this dish can be made with either...over time our family decided we prefer it with chicken thighs, but it’s truly a matter of preference and I go into this in more detail below)
onion + garlic
unsalted butter
Dijon mustard
orzo pasta
chicken stock
coarse kosher salt (I use Diamond Crystal coarse kosher salt in my recipes, if you use Morton's kosher salt or fine salt you will likely need to decrease the amount of salt called for)
broccoli florets (fresh or frozen both work well)
Havarti cheese (I saw this Havarti dill at the store and I immediately wanted to use it in this dish...if you can't find harvarti, cheddar is a great swap, though in that case, I'd suggest skipping out on the fresh dill for garnish)
fresh dill (completely optional but lovely when paired with the havarti!)

Chicken Breasts v. Chicken Thighs

White or dark meat...everyone has their preference. The good news is that both work here. When I first developed this dish I started making it with chicken breasts (as seen in most photos here). I also tested it several times with chicken thighs, per the request of my husband who prefers dark meat.

There isn't much difference when it comes to cooking expect to say that chicken breasts need more "babysitting" because there is one big rule when it comes to cooking them and that is--don't overcook them. Overcooked chicken is so tough and just not good.

The best way to tell if your chicken is done is with an instant-read thermometer. If you don't have one already, it's worth the minor investment.

Additionally, if you have an extra few minutes of time I like to season the chicken before cooking it (especially chicken breasts) and take the time to let the chicken get a nice sear on the first side when it's cooked. Searing the meat gives it a deeper, more complex flavor.

When I made the dish with chicken thighs, I ended up shredding the meat and mixing it all together so the chicken was with the orzo and broccoli. Or, it can be served separately on the side. Above is a photo I snapped of the dish made with chicken thighs (and cheddar cheese as opposed to the havarti) as an alternative.

How this One Pot Orzo Dish Works

Traditionally, we've been told to always cook pasta in large amounts of salted water to ensure the best possible outcome. But I love nothing more than bucking against tradition because one-pot pasta dishes are awesome! Cooking the pasta with a reduced amount of liquid (and not draining it) is beneficial because it skips a step in cooking but also adds value in terms of flavor and viscosity to the sauce for the pasta.

These ingredients in this cheesy orzo bake are added to a large oven-safe skillet and baked until the chicken and orzo are cooked through. The pasta absorbs the water during the baking, resulting in a perfectly cooked noodle and a delicious surrounding sauce.

And less hands-on cooking, which is crucial in the battle of the busy weeknights.

When you first take the orzo out of the oven it might seem like it hasn't absorbed all of the liquid, but have no fear, as it cools it will continue to absorb the liquid to create the perfect sauce.

How to Serve It

As stated above, there are a few ways to serve this dish. The orzo can be served separately on the side from the chicken (which can be sliced or shredded) or the chicken can be served mixed together with the orzo!

Adding some fresh dill to the dish brightens things up (though I recommend only doing so if you are using havarti. If you are using cheddar in this dish, perhaps using some sliced chives or parsley would be good!

Chicken and orzo bake with cheese and dill.

Storing Leftovers

To store leftovers, let the chicken and orzo cool completely. Transfer to an airtight container and store in the refrigerator. It's best eaten within 1-2 days.

To reheat, you can heat it in an oven-safe container in the oven or toaster oven. I love using Glass Pyrex Containers because they double as storage and baking dishes. Or, you can reheat briefly in the microwave until warmed through. Add a few tablespoons of water to the dish when reheating it.

More Pasta Recipes

Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I'll get back to you as quickly as I can!

One-Pot Cheesy Chicken and Orzo Bake