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Broccoli and Goat's Cheese Orzo with chicken sliced on top in a white bowl.

Broccoli and Goat's Cheese Orzo

One pot creamy orzo pasta. Orzo Pasta and Goat's Cheese with Roasted Chicken and Broccoli is a delicious meal for entire family and freezes well in small batches for infants and small children. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Samantha


  • 1 tbsp olive oil
  • 1 medium yellow (cooking) onion, finely chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 sprigs fresh thyme OR 2 tsp dried thyme
  • 2 cups (250 ml) whole milk
  • 2 cups (250 ml) chicken or vegetable broth
  • 500 grams (approx. 2.5 cups) dried orzo pasta
  • 1 large head broccoli, finely chopped or blitz in a food processor
  • 200 grams goat's cheese (chevre)
  • 1 tbsp lemon juice
  • 2 cups shredded store bought roast chicken*, meat removed from bones and chopped, skin removed and discarded.


  1. Heat oil in a large sauce pan or high edged skillet over medium heat. Add onion and cook for 3-4 minutes or until softened. Season with salt and pepper. 

  2. Add milk, broth, and orzo. Bring to a boil while stirring occasionally. Reduce heat and simmer for 6 minutes.  

  3. Add broccoli and cook for 3-4 more minutes or until broccoli and orzo are cooked through. 

  4. Add goat's cheese and lemon juice. Stir to combine. 

  5. Add chicken and serve. 

Recipe Notes

* I often will sub in 4 chicken thighs quickly seared in a frying pan. A splash of oil in the pan and salt and pepper are all chicken thighs really need to shine. 

** To freeze, spoon into freezable containers. I use ramekins, top with plastic wrap, and placed in a freezer bag.