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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!
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Prep Time 15 minutes
Cook Time 30 minutes
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.