Sauté the Aromatics and Chicken: Heat the olive oil in a large, deep frying pan or a shallow casserole dish over a medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Chicken: Add the cubed chicken to the pan. Season with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides. It doesn't need to be cooked through at this stage.

Toast and Cook the Orzo: Add the dry orzo to the pan. Stir it for about one minute to toast it lightly in the pan juices. I find this simple step adds a lovely nutty depth to the final dish.

Add Stock and Simmer: Pour in the hot chicken stock, stirring to scrape any tasty browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 8-10 minutes, stirring occasionally to prevent the orzo from sticking.

Cook the Broccoli: Add the broccoli florets to the pan. Stir them in and continue to simmer for another 4-5 minutes, or until the orzo is al dente and most of the liquid has been absorbed. The broccoli should be tender but still have a bit of a bite.

Create the Creamy Sauce: Reduce the heat to low. Pour in the double cream and add the Dijon mustard. Stir until everything is well combined.

Melt the Cheese: Add the grated cheddar cheese to the pan. Stir continuously until the cheese has melted completely and the sauce is smooth and glossy. Be careful not to let the sauce boil once the cheese is in, as it can split.

Serve Immediately: Taste and adjust the seasoning with more salt and pepper if needed. Serve the cheesy chicken broccoli orzo straight away, garnished with a sprinkle of fresh parsley if you like.