Step 1: Start with a cozy sizzle.In a large skillet over medium heat, warm the olive oil and butter together until the butter is melted and starts to foam just a little. Toss in the diced onion and sauté until it’s soft and translucent — about 3–4 minutes. When the kitchen starts to smell like something good is on the way, you’ll know you’re on the right track.

Step 2: Add the garlic and orzo.Stir in the minced garlic and orzo pasta. Let it toast slightly in the butter and oil mixture for 2–3 minutes, stirring often. This gives the orzo a slightly nutty flavor that builds so much richness into the dish.

Step 3: Add the chicken and broccoli.Toss in the chopped cooked chicken and small broccoli florets. Try to keep the broccoli pieces small so they cook quickly and evenly. Give everything a good stir so the chicken and broccoli are evenly distributed with the orzo.

Step 4: Pour in the liquids.Slowly pour in the chicken broth and milk. Stir in the salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for about 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.

Step 5: Cheese it up!Once the orzo is cooked and creamy, stir in the shredded cheddar and Parmesan cheese. Mix until the cheese melts into a luscious, velvety sauce. If it feels too thick, you can add a splash more milk to loosen it up to your liking.

Step 6: Serve and savor.Spoon the warm, cheesy orzo into bowls and serve right away. I love topping mine with a little extra Parmesan and a crack of black pepper. It’s hearty, melty, and packed with flavor.