Introduction

Remember those cozy weeknights when dinner felt like a warm hug? This High-Protein Chicken Orzo recipe is exactly that! It’s the kind of meal that comes together like magic in just one pan, leaving you with minimal cleanup and maximum flavor. It’s perfect for those days when you’re craving something hearty and satisfying but don’t have a lot of time or energy to spend in the kitchen. Get ready to impress yourself (and anyone lucky enough to share it with you!) with this incredibly delicious and simple dish.

Why You’ll Love This Recipe

Fast: Most of the magic happens in one pot, making it super speedy.
Easy: Seriously, you can’t mess this up. Just follow a few simple steps!
Giftable: Make a big batch and portion it out for friends or family who need a little comfort food.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone raves about this dish!

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

1 1/2 lbs boneless, skinless chicken breasts: This is our lean protein powerhouse!
1/2 cup diced yellow onion: For that sweet aromatic base.
2 cups fresh asparagus spears: Adds a lovely freshness and a pop of green.
1 tbsp minced garlic: Because garlic makes everything better!
1 tsp garlic powder: Doubling down on that garlicky goodness.
2 cups fresh spinach: It wilts down like a dream and adds nutrients.
2 sprigs fresh thyme: Brings a subtle, sophisticated herby note.
2 1/2 cups low sodium chicken broth: The flavorful liquid that cooks our orzo to perfection.
8 oz dry orzo: These little rice-shaped pasta gems are so satisfying.
1/2 tsp black pepper: For a gentle kick.
1/2 tsp red pepper flakes: If you like a touch of warmth, these are your friends!
1/4 tsp salt: To enhance all those wonderful flavors.
2 tbsp olive oil: Our healthy fat for sautéing.
1/3 cup half and half: For that luscious, creamy finish.
1/3 cup grated Parmesan cheese: Salty, nutty, and utterly delicious.
Fresh parsley and extra grated Parmesan cheese, for garnish: The crowning glory!

How to Make It

Alright, let’s get cooking! This one-pan wonder is easier than you think.

Prep the Chicken: First things first, cut your chicken breasts into bite-sized pieces. This ensures they cook evenly and are easy to enjoy in every spoonful.
Sear the Chicken: Grab a large skillet or a Dutch oven. Heat your olive oil over medium-high heat. Once it’s shimmering, add the chicken pieces. Cook them until they’re beautifully browned on all sides, which should take about 5-7 minutes. Don’t worry about cooking them all the way through just yet. We’re just building flavor! Once browned, scoop the chicken out and set it aside on a plate.
Sauté the Aromatics: In the same skillet (don’t you love a one-pan meal?), add your diced yellow onion. Cook until it starts to soften and become translucent, about 3-4 minutes. Then, toss in your minced garlic and garlic powder. Stir and cook for just 1 more minute until you can really smell that wonderful garlic fragrance. Mmm, already smells amazing, right?
Add the Veggies: Now, toss in your fresh asparagus spears. Give them a quick stir and cook for just 2-3 minutes. You want them to turn bright green and be tender-crisp, not mushy.
Build the Orzo Base: Pour in your low-sodium chicken broth. Bring it all to a gentle simmer. Once simmering, stir in your dry orzo, salt, black pepper, and red pepper flakes.
Combine and Simmer: Return the browned chicken pieces to the skillet. Tuck in your fresh thyme sprigs. Cover the skillet and let it simmer for 10-12 minutes. Keep an eye on it – you want the orzo to be tender and most of the liquid to be absorbed, creating a wonderfully thick sauce.
Get Creamy: Now for the magic! Stir in your fresh spinach and the half and half. Continue to cook, stirring gently, until the spinach has wilted down and the sauce has turned delightfully creamy. This usually takes about 2 minutes.
Cheese, Please! Remove those thyme sprigs (they’ve done their job!). Stir in the grated Parmesan cheese until it’s completely melted and beautifully incorporated into the creamy sauce.
Serve and Enjoy: Ladle this glorious High-Protein Chicken Orzo into bowls. Garnish with a sprinkle of fresh parsley and an extra dusting of grated Parmesan cheese. Serve hot and get ready for the compliments!

Substitutions & Additions

This recipe is wonderfully adaptable! Feel free to play around with it:

Chicken: If you don’t have chicken breasts, boneless, skinless chicken thighs work beautifully and are a bit more forgiving. For a vegetarian option, try chickpeas or white beans – just add them in step 6 to warm through.
Veggies: Broccoli florets, chopped bell peppers, or even frozen peas can be great additions. If using frozen peas, add them in the last few minutes of cooking.
Broth: Vegetable broth can be used if you prefer.
Creaminess: For a dairy-free option, try full-fat coconut milk or a dairy-free cream alternative. You might need to adjust the seasoning slightly.
Herbs: Fresh rosemary or a pinch of dried oregano can be lovely substitutes for thyme.

Tips for Success

A few little tricks can make this recipe even better:

Don’t overcrowd the pan when browning the chicken. If you cook too much at once, it will steam instead of browning, and you won’t get that delicious caramelized flavor. Cook in batches if needed!
Stir the orzo occasionally during the simmering time (step 6) to prevent it from sticking to the bottom of the pan.
Taste and adjust seasoning before serving. Sometimes, a little extra salt or pepper makes all the difference.
Prep Ahead: You can chop your onions, mince your garlic, and cut your chicken a day in advance and store them in airtight containers in the refrigerator. This makes weeknight cooking even faster!

How to Store It

Leftovers are a delicious bonus! Let the dish cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, adding a splash of broth or water if it seems a little dry. You can also reheat it in the microwave. This dish is so comforting, it’s almost as good the second time around!

FAQs

Here are a few common questions I get about this recipe:

Can I use regular milk instead of half and half? While half and half gives the creamiest result, you can use whole milk. For a richer sauce, you could even whisk a tablespoon of cornstarch into the milk before adding it to the pan.
How do I make this spicier? Increase the red pepper flakes! You can also add a pinch of cayenne pepper or even a finely diced jalapeño with the onions for an extra kick.
Is this recipe freezer-friendly? It’s best enjoyed fresh, as the orzo and creamy sauce can change texture when frozen and thawed. However, if you do freeze it, thaw overnight in the fridge and reheat gently on the stovetop.

One-Pan High-Protein Chicken Orzo

A cozy, high-protein chicken orzo dish that comes together in one pan for a quick and satisfying weeknight dinner. Minimal cleanup and maximum flavor!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 4

Equipment

large skillet or Dutch oven
Plate For setting aside cooked chicken
Airtight containers For storing leftovers

Ingredients

Main ingredients

1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
0.5 cup diced yellow onion
2 cups fresh asparagus spears
1 tbsp minced garlic
1 tsp garlic powder
2 cups fresh spinach
2 sprigs fresh thyme
2.5 cups low sodium chicken broth
8 oz dry orzo
0.5 tsp black pepper
0.5 tsp red pepper flakes
0.25 tsp salt
2 tbsp olive oil
0.33 cup half and half
0.33 cup grated Parmesan cheese
Fresh parsley for garnish
extra grated Parmesan cheese for garnish

Instructions

Prep the Chicken: First things first, cut your chicken breasts into bite-sized pieces. This ensures they cook evenly and are easy to enjoy in every spoonful.
Sear the Chicken: Grab a large skillet or a Dutch oven. Heat your olive oil over medium-high heat. Once it’s shimmering, add the chicken pieces. Cook them until they're beautifully browned on all sides, which should take about 5-7 minutes. Don't worry about cooking them all the way through just yet. We're just building flavor! Once browned, scoop the chicken out and set it aside on a plate.
Sauté the Aromatics: In the same skillet (don't you love a one-pan meal?), add your diced yellow onion. Cook until it starts to soften and become translucent, about 3-4 minutes. Then, toss in your minced garlic and garlic powder. Stir and cook for just 1 more minute until you can really smell that wonderful garlic fragrance. Mmm, already smells amazing, right?
Add the Veggies: Now, toss in your fresh asparagus spears. Give them a quick stir and cook for just 2-3 minutes. You want them to turn bright green and be tender-crisp, not mushy.
Build the Orzo Base: Pour in your low-sodium chicken broth. Bring it all to a gentle simmer. Once simmering, stir in your dry orzo, salt, black pepper, and red pepper flakes.
Combine and Simmer: Return the browned chicken pieces to the skillet. Tuck in your fresh thyme sprigs. Cover the skillet and let it simmer for 10-12 minutes. Keep an eye on it – you want the orzo to be tender and most of the liquid to be absorbed, creating a wonderfully thick sauce.
Get Creamy: Now for the magic! Stir in your fresh spinach and the half and half. Continue to cook, stirring gently, until the spinach has wilted down and the sauce has turned delightfully creamy. This usually takes about 2 minutes.
Cheese, Please! Remove those thyme sprigs (they’ve done their job!). Stir in the grated Parmesan cheese until it’s completely melted and beautifully incorporated into the creamy sauce.
Serve and Enjoy: Ladle this glorious High-Protein Chicken Orzo into bowls. Garnish with a sprinkle of fresh parsley and an extra dusting of grated Parmesan cheese. Serve hot and get ready for the compliments!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave. It's best enjoyed fresh as the orzo and creamy sauce can change texture when frozen and thawed.