Preheat your oven to 400°F (200°C).

In a large baking dish, combine the uncooked orzo, chicken broth, heavy cream, and broccoli florets.

Add half of the garlic powder, onion powder, paprika, oregano, black pepper, and salt if serving to children over 1 year old. Mix everything well, ensuring the orzo is fully submerged in the liquid.

Place the chicken thighs on top of the mixture and season them with the remaining garlic powder, onion powder, paprika, oregano, black pepper, and salt if serving to children over 1 year old.

Dot the chicken with the divided butter.

Cover the dish tightly with foil and bake for 30 minutes.

After 30 minutes, remove the foil and transfer the chicken to a plate.

Gently stir 1 cup of the shredded cheddar cheese into the orzo mixture.

Return the chicken to the baking dish and sprinkle the remaining ½ cup of cheddar cheese over the chicken.

Bake uncovered for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden.

Allow the dish to cool slightly before serving. For toddlers, flake the chicken into smaller, age-appropriate pieces.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of chicken broth or milk to maintain creaminess.

You can freeze the dish for up to 3 months. Thaw it overnight in the refrigerator before reheating.