Baked Chicken, Broccoli and Orzo Casserole

Golden-brown parmesan, lightly charred broccoli, and juicy chicken breasts come together with creamy, flavorful risoni (orzo) in this simple one-pan bake. Baked Chicken and Broccoli Risoni is an easy weeknight dinner that cooks in a single skillet and requires minimal prep, while delivering plenty of comfort and nutrition.

If you enjoy pasta bakes, try a Chicken and Chorizo Pasta Bake recipe for another crowd-pleasing option—think golden melted cheese and pockets of soft, gooey filling.

Risoni (orzo) is ideal for this dish because it’s small and cooks directly in the pan with the sauce—no pre-boiling required. Everything finishes in one skillet, making cleanup quick and the whole process fuss-free.

Ingredients

• 2 large chicken breasts (about 600 g / 21 oz). Breasts are lean and balance the richness of the cream; thighs can be used if preferred.
• 1 head broccoli, cut into florets (about 3 cups).
• 1 cup risoni / orzo (substitute: arborio rice for a gluten-free variant).
• 1 onion, finely diced.
• 2 cloves garlic, minced.
• 2 cups hot chicken or vegetable stock.
• ½ cup heavy / thickened cream.
• ¼ cup freshly grated parmesan cheese.
• 1 tablespoon olive oil.
• Salt and freshly ground black pepper to taste.

This is how you make it

Browning the chicken first is important: a good sear locks in flavor and gives the finished dish deeper, more complex taste. Like searing steaks, avoid moving the chicken frequently—flip only once to develop a golden crust.

After searing the chicken, remove it from the pan and use the same skillet to sweat the onion and garlic. Deglaze the pan with hot stock to lift all the caramelized bits into the sauce, then add the risoni. The stock adds savory depth and helps the pasta cook evenly in the oven.

Finish by folding in cream, returning the chicken to the skillet, scattering broccoli florets, and topping with freshly grated parmesan. Bake until the risoni has absorbed the liquid, the cheese turns golden, and the broccoli is lightly charred. Season well with salt and pepper before serving.

Delicious, nutritious and balanced meal

This dish uses a modest amount of cream (½ cup) for richness without being heavy. With lean chicken breasts and vitamin-rich broccoli, it’s balanced and satisfying—roughly 500 calories per serving. Remember that fat is part of a healthy diet when eaten in moderation; this recipe aims for both flavour and balance.

The risoni absorbs the stock and cream, becoming the star of the dish alongside the crisp-tender broccoli and caramelized parmesan. Serve straight from the skillet for a rustic presentation.

Tips for making this great every time

• Brown the chicken well: Sear on high heat and flip only once—about 2 minutes per side—so the oven finishes the cooking without drying the meat.
• Use full-fat cream: Heavy cream holds up to baking and won’t split. For a lower-fat option, replace some or all cream with extra stock, but the texture will be less creamy.
• Preheat the oven: Make sure the oven is ready before transferring the skillet so the risoni cooks evenly from stovetop to oven.
• Season before baking: A fresh grind of black pepper and a final sprinkle of salt just before going into the oven adds brightness.

Expect juicy, well-seared chicken—not dry—when the recipe is followed as written.

Good to know (FAQs)

Leftovers / Freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze portions for up to 6 months—thaw in the fridge overnight and reheat gently on the stove or in the oven.

If you tried this recipe, please share your feedback in the comments—I’d love to hear how it turned out.

Happy cooking!
Gen

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