Alright, here’s a one-pot, gluten-free Chicken Broccoli Orzo Casserole that’s as easy as it is delicious. Picture this: tender chicken, perfectly cooked orzo, and broccoli all wrapped up in a creamy, cheesy, low-fat mozzarella blanket. It’s one of those meals that feels comforting without making you want to crawl under a blanket afterward. Healthy? Yes. Meal-prep friendly? Absolutely. The best part? Only one pot to clean.
That’s right – this meal is a mid-week dinner miracle. Just brown the chicken, add the orzo, and let it soak up all that flavor with some chicken broth and a splash of milk. Finish it off with a generous handful of low-fat mozzarella, let it melt, and you’ve got a creamy, hearty casserole that’s ready to divide up for the week (if it lasts that long). This one is meal-prep gold: easy, wholesome, and downright satisfying – without being too “health food-y.” Perfect for when you want to eat smart, but not like you're training for a marathon.
Ingredients for this Chicken Broccoli Orzo Casserole
- Chicken Thighs: Go for boneless, skinless thighs here. They stay juicy and tender, even with the longer cooking time. If you only have chicken breast, that’ll work too – just be ready for a slightly leaner result.
- Gluten-Free Orzo: Yes, gluten-free orzo is a thing! It soaks up all the flavors without going mushy. You could sub with short-grain rice, but orzo just gives it that creamy, casserole-like vibe.
- Onion and Garlic: The duo that adds the flavor base. Dice the onion small, and don’t skimp on the garlic unless you’re avoiding vampires.
- Broccoli: Cut into bite-sized florets so it cooks evenly and blends with the other ingredients. Broccoli-haters can swap for zucchini or spinach, but broccoli gives a nice crunch.
- Chicken Broth and Skim Milk: This combo keeps things creamy without being too heavy. Feel free to go full dairy with 2% milk for extra richness, or use almond milk if you’re keeping it dairy-free.
- Lemon Juice: Just two tablespoons give a subtle brightness that balances out the richness. Fresh is best, but bottled works in a pinch. White vinegar will do the trick as well.
- Low-Fat Mozzarella: Adds that creamy, cheesy finish without overloading on calories. If you’re feeling indulgent, a mix of low-fat mozzarella and cheddar is fantastic.
- Dried Thyme and Basil: These herbs add a little depth and warmth without overpowering the flavors. Swap for Italian seasoning if you’re in a pinch.
- Olive Oil: A tablespoon here to brown the chicken and veggies gives just the right touch of richness.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yep! Thighs are juicy and forgiving, but if all you have is breast, go for it. Just keep an eye on it to avoid that dreaded dryness.
Can I make this dairy-free?
Totally. Swap skim milk for almond or oat milk (unsweetened, of course) and use a dairy-free mozzarella. It’ll still be creamy and satisfying!
What if I can’t find gluten-free orzo?
Short-grain rice or even quinoa makes a good substitute. The texture will be slightly different, but it’s still a solid one-pot wonder.
How can I keep it from sticking?
Stir occasionally, especially in the last few minutes. Orzo likes to hang onto the pot like it’s on a mission, so don’t be a stranger to the stove.
Can I use frozen broccoli?
Sure thing! Just add it in a bit later so it doesn’t turn into mush. You want that tender-crisp vibe.
How long does it last in the fridge?
About 4 days. Perfect for meal prep – just add a splash of milk or broth when reheating to keep it creamy.
Is it okay to add more cheese?
I mean, is it ever not okay? Go for it if you want a little extra cheesiness. A sprinkle of cheddar mixed in with the mozzarella? No one’s complaining!
Can I add other veggies?
Absolutely. Zucchini, spinach, or mushrooms would be great in here. Just keep the veggie pieces bite-sized so they blend well with everything else.
How do I reheat it without drying it out?
Add a splash of milk or broth and reheat slowly on the stove or in the microwave. It brings back that creamy texture like magic.
Tips and Tricks
Here are some tips and tricks to make prepping, storing, and reheating your cheesy Chicken Broccoli Orzo Casserole a breeze:
Prep Ahead of Time
Chop everything before you start cooking – chicken, onion, broccoli, garlic. Once you’re rolling, it’s all about tossing things in one after the other. Less stress, fewer dishes!
Watch the Liquid Levels
Orzo is like a sponge, so keep an eye on the pot. If it’s looking a little dry toward the end, add a splash more broth or milk. You want creamy, not clumpy.
Let It Cool Before Storing
Patience here will save you from a soggy mess. Let the casserole cool completely before portioning it out into meal prep containers.
Storage 101
Store in airtight containers, and it’s good in the fridge for up to 4 days. Bonus: the flavors actually get better with a day in the fridge!
Reheating
When it’s time to reheat, add a splash of milk or broth to keep things creamy. Stir halfway through to heat evenly – orzo likes to clump when it’s cold.
Don’t Overcook the Broccoli
If you’re meal prepping, go for just-tender broccoli; it’ll keep a bit of crunch even after reheating. Mushy broccoli isn’t doing anyone any favors.
Add Fresh Cheese When Reheating
If you’re a cheese lover, a little extra mozzarella sprinkled on top before reheating is pure gold. It melts right into the casserole, making it taste freshly made.
Freeze for Later
Need to store it longer? Freeze in single-serving portions. When you’re ready, thaw overnight in the fridge, then reheat with a splash of broth or milk.
Serve It Up Right
This dish loves a good garnish. Fresh herbs, a sprinkle of Parmesan, or even a dash of red pepper flakes can take each serving up a notch.
Dietary Variations for this Orzo Casserole
Dairy-Free
Sub in almond, coconut, or oat milk for the skim milk, and use a dairy-free mozzarella. You’ll still get that creamy, cheesy finish, minus the dairy.
Low-Carb
Swap the gluten-free orzo with cauliflower rice or even finely chopped zucchini. The texture’s different, but you’ll keep it light and low on carbs without losing flavor.
Vegan
Swap out the chicken for chickpeas or a firm tofu, add veggie broth instead of chicken broth, and use dairy-free cheese. You’ll keep the protein and creamy factor without the meat.
Extra Protein Boost
Toss in a can of drained, rinsed chickpeas or white beans along with the orzo. Adds extra fiber and protein, making it even heartier.
Whole30 or Paleo
Switch out the orzo for cauliflower rice, skip the cheese, and use coconut milk instead. You’ll have a casserole that’s still hearty and satisfying, minus the grains and dairy.
More Meal-Prep Recipes
- Creamy Cajun Chicken Orzo
- Ground Turkey Quinoa Bowls
- Chicken Curry Pasta
- Turkey Meatballs Alfredo
- Ground Chicken Curry Meal Prep
- Baked Honey Ginger Chicken Thighs
- BBQ Chicken Pasta Salad
- Chicken Broccoli Potato Casserole
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Recipe
Chicken Broccoli Orzo Casserole
Ingredients
- 1 ½ lb boneless skinless chicken thighs cut into 1-inch pieces
- 1 lb gluten-free orzo (Or not) or short-grain rice / quinoa
- 1 cup yellow onion diced, about 1 medium onion
- 3 cloves garlic minced
- 3 cups broccoli florets cut into bite-sized pieces
- 4 ½ cups chicken broth
- 2 cups skim milk
- 2 tablespoon lemon juice
- 1 cup low-fat mozzarella cheese shredded
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 tablespoon olive oil or avocado oil
Instructions
Prepare the Chicken:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the chicken pieces and cook for about 4-5 minutes until lightly browned (they don’t need to be fully cooked through yet). Remove the chicken and set aside.
Sauté Onion and Garlic:
- In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
Cook the Orzo:
- Add the orzo to the pot with the onion and garlic, stirring well to coat. Pour in the chicken broth and skim milk, stirring to combine. Bring to a gentle simmer.
Combine Ingredients:
- Add the browned chicken back to the pot, along with thyme, basil, and lemon juice. Reduce heat to low, cover, and cook for about 10 minutes, stirring occasionally to prevent sticking.
Add Broccoli & Finish:
- After 10 minutes, add the broccoli florets. Cover and cook for an additional 5-10 minutes until the orzo is tender, the liquid is absorbed, and the broccoli is bright green and slightly tender.
Add Mozzarella:
- Remove from heat and stir in the low-fat mozzarella cheese until it melts and creates a creamy texture throughout the casserole.
Divide & Store:
- Portion into meal prep containers. Let cool before refrigerating for up to 4 days.
