This high-protein chicken orzo is one of our favorite weeknight meals—simple, satisfying, and packed with flavor! Made with creamy orzo, asparagus, and tender chicken, it’s an easy one-pot dinner that’s both hearty and nutritious. Perfect for busy nights when you need a quick yet delicious meal!
Why You’ll Love This Recipe
Quick & Easy: One pot, minimal prep, and dinner is on the table in under 30 minutes!
High Protein: Packed with lean chicken and nutrient-rich spinach for a satisfying meal.
Creamy & Flavorful: The combination of parmesan, half-and-half, and aromatic herbs makes every bite irresistible.
Minimal Cleanup: Everything cooks in a single pan, so cleanup is a breeze!
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 2 tbsp olive oil, divided
- ½ cup chopped yellow onion
- 2 cups fresh asparagus, cut into 1-inch pieces
- 1 tbsp minced garlic
- 8 oz dry orzo
- 2½ cups low-sodium chicken broth
- 2 sprigs fresh thyme (or ¼ tsp dried thyme)
- ⅓ cup half-and-half (or whole milk)
- ⅓ cup freshly grated parmesan
- 2 cups fresh spinach
- Chopped parsley and extra parmesan for garnish
How to Make High Protein Chicken Orzo
- Season & Cook the Chicken: In a bowl, toss chicken with garlic powder, salt, pepper, and red pepper flakes. Heat 1 tbsp of olive oil in a large pan over medium-high heat. Cook chicken for 10-12 minutes until golden brown. Remove and set aside.
- Sauté the Veggies: In the same pan, add the remaining oil. Sauté asparagus for 2 minutes, then remove and set aside.
- Toast the Orzo: Add onions to the pan and cook for 3 minutes until softened. Stir in orzo and garlic, cooking for another 3 minutes until orzo is slightly toasted.
- Simmer: Pour in chicken broth and bring to a simmer, stirring occasionally. Cover and cook for 7 minutes until most of the liquid is absorbed.
- Combine & Serve: Stir in cooked chicken, asparagus, half-and-half, parmesan, spinach, and thyme. Cook for 1-2 minutes until heated through and spinach is wilted.
- Enjoy! Serve immediately with fresh parsley and extra parmesan.
Pro Tips for the Best Chicken Orzo
- Use Fresh Parmesan: Pre-shredded cheese won’t melt as smoothly as freshly grated.
- Don’t Overcook the Orzo: Keep an eye on it so it stays tender and doesn’t turn mushy.
- Customize the Veggies: Swap asparagus for zucchini, bell peppers, or mushrooms for variety.
- Reheating Tip: Add a splash of broth when reheating to bring back the creaminess.
Storage & Meal Prep
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freezing: Not recommended, as pasta can become mushy.
- Reheat: Warm in a covered pot over low heat, adding broth to loosen the sauce.
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breasts? Yes! Boneless, skinless chicken thighs work great and add extra flavor.
- Can I make this dairy-free? Try using a dairy-free milk and cheese alternative, though it may slightly change the texture.
- Can I make this gluten-free? While we haven’t tested it, some readers have used gluten-free orzo with success.
- What can I serve with this? A simple side salad or roasted vegetables make a great addition!
Other dinner recipes:
- Cottage Cheese Egg Bake Recipe
- Mini Quiche Recipe – The Perfect Appetizer
- Caprese Dip – A Delicious Appetizer for Any Party
- Sweet Potato Crackers – The Perfect Healthy Snack
This High Protein Chicken Orzo is the ultimate one-pot meal that delivers on both taste and nutrition. Creamy, cheesy, and packed with protein, it’s a dish the whole family will love. Try it tonight and enjoy a comforting, homemade meal with minimal effort!
High Protein Chicken Orzo
This high-protein chicken orzo is one of our favorite weeknight meals—simple, satisfying, and packed with flavor! Made with creamy orzo, asparagus, and tender chicken, it’s an easy one-pot dinner that’s both hearty and nutritious. Perfect for busy nights when you need a quick yet delicious meal!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 2 tbsp olive oil, divided
- ½ cup chopped yellow onion
- 2 cups fresh asparagus, cut into
- 1-inch pieces
- 1 tbsp minced garlic
- 8 oz dry orzo
- 2½ cups low-sodium chicken broth
- 2 sprigs fresh thyme (or ¼ tsp dried thyme)
- ⅓ cup half-and-half (or whole milk)
- ⅓ cup freshly grated parmesan2 cups fresh spinach
Instructions
- Season & Cook the Chicken: In a bowl, toss chicken with garlic powder, salt, pepper, and red pepper flakes. Heat 1 tbsp of olive oil in a large pan over medium-high heat. Cook chicken for 10-12 minutes until golden brown. Remove and set aside.
- Sauté the Veggies: In the same pan, add the remaining oil. Sauté asparagus for 2 minutes, then remove and set aside.
- Toast the Orzo: Add onions to the pan and cook for 3 minutes until softened. Stir in orzo and garlic, cooking for another 3 minutes until orzo is slightly toasted.
- Simmer: Pour in chicken broth and bring to a simmer, stirring occasionally. Cover and cook for 7 minutes until most of the liquid is absorbed.
- Combine & Serve: Stir in cooked chicken, asparagus, half-and-half, parmesan, spinach, and thyme. Cook for 1-2 minutes until heated through and spinach is wilted.
- Enjoy! Serve immediately with fresh parsley and extra parmesan
Notes
- This dish is best when fresh. Leftovers tend to be drier, less creamy, and can clump together. For best quality, store in an airtight container in the fridge for up to 5 days and reheat in a covered pot on the stove, over low heat, adding some extra broth to loosen it back up.
- There are different sizes of orzo pasta, and they may have different cooking times.The size most commonly found in the supermarkets around me cook in about 8 minutes. This recipe was made using Barilla orzo. Check the packaging of orzo for cook times and choose one with an 7-9 minute cook time.
- This orzo can be made with chunks of boneless skinless thighs, but you may need to adjust the cooking time for the chicken. To make this an even faster dish, you can skip the first 2 steps and use pulled or chopped cooked chicken folded in at the end.
- Other vegetables that would be good in this would be zucchini, bell peppers, cherry tomatoes and mushrooms.
- Chicken broth can be substituted with vegetable broth.Did you make this recipe?
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