Step 1: Sauté the aromatics
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds. That smell? Pure comfort in the making.

Step 2: Cook the chicken
Add your bite-sized chicken pieces to the skillet. Season with salt and pepper, then cook until the chicken is browned and cooked through—about 5–6 minutes. Stir occasionally to get that golden sear on each piece.

Step 3: Toast the orzo
Pour the uncooked orzo right into the skillet with the chicken. Let it toast for a minute or two, stirring often. This step adds a little extra depth and nuttiness to the flavor—small effort, big reward.

Step 4: Simmer with broth
Next, pour in the chicken broth and stir everything together. Bring it to a gentle simmer, cover, and let cook for about 8–10 minutes. Stir occasionally to keep the  orzo from sticking. You’ll know it’s ready when most of the liquid has been absorbed and the orzo is tender.

Step 5: Add the broccoli
Toss in the broccoli florets and stir to combine. If you’re using fresh broccoli, it’ll need about 3–5 minutes to steam and soften; frozen broccoli may cook a bit faster. You’re aiming for bright green and tender-crisp.

Step 6: Make it cheesy and  creamy
Once the broccoli is tender, reduce the heat to low and stir in the milk and shredded cheddar cheese. Keep stirring until the cheese is melted and the sauce becomes irresistibly creamy. Sprinkle in a little paprika for a touch of warmth if you like it’s not essential, but it’s a cozy addition.