Can I use a different type of pasta instead of orzo?

Yes! While orzo is ideal for this recipe because of its quick cooking time and ability to absorb flavors, you can substitute it with other small pasta shapes like ditalini, pearl couscous, or even broken spaghetti. Just adjust the liquid and cooking time accordingly.

How can I make this dish creamier without using heavy cream?

For extra creaminess without heavy cream, stir in a tablespoon of Greek yogurt, a splash of milk, or a small amount of cream cheese at the end of cooking. Parmesan cheese also helps create a naturally creamy texture.

What’s the best way to ensure the chicken stays juicy?

Use chicken thighs instead of breasts for extra juiciness, or if using chicken breasts, be careful not to overcook them. Cutting the chicken into bite-sized pieces and cooking them just until they reach 165°F (75°C) ensures they remain tender.

High Protein Chicken Orzo

Description

This High Protein Chicken Orzo is a creamy, flavorful dish made with tender chicken, orzo pasta, and a savory Parmesan sauce. It’s perfect for busy weeknights, requiring minimal cleanup and simple ingredients. Packed with protein and customizable with vegetables, this meal is a delicious, beginner-friendly comfort food that comes together in under 30 minutes.

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup (200g) orzo pasta
1 small onion, diced
3 cloves garlic, minced
2 ½ cups (600ml) chicken broth
1 tablespoon olive oil
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried Italian seasoning (optional)
¼ teaspoon red pepper flakes (optional, for heat)
1 tablespoon lemon juice
½ cup (50g) grated Parmesan cheese
1 cup (30g) fresh spinach or kale (optional)
½ cup (60g) sliced mushrooms or sun-dried tomatoes (optional)

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Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Cook the Chicken: Add the bite-sized chicken pieces to the pot. Season with salt, pepper, and Italian seasoning (if using). Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Toast the Orzo: Stir in the dry orzo pasta, allowing it to toast for about a minute. This enhances its nutty flavor and helps prevent it from becoming mushy as it cooks.
Add the Broth and Simmer: Pour in the chicken broth and bring everything to a gentle simmer. Stir occasionally to prevent the orzo from sticking to the bottom. Cook for about 10-12 minutes or until the orzo is tender and most of the liquid has been absorbed.
Finish with Lemon and Cheese: Once the orzo is fully cooked, stir in the lemon juice and grated Parmesan cheese. If using spinach, sun-dried tomatoes, or mushrooms, mix them in now and let them cook for another minute until softened.
Let It Rest & Serve: Remove the pot from heat and let the dish sit for a couple of minutes to thicken. Taste and adjust seasoning if needed. Serve warm, garnished with extra Parmesan or fresh herbs if desired.

Notes

Make It Creamier: Stir in a tablespoon of Greek yogurt, a splash of milk, or a bit of cream cheese for an extra creamy texture.
Want More Protein? Add cooked chickpeas, shrimp, or even shredded rotisserie chicken for variety.
Gluten-Free Option: Use gluten-free orzo or substitute with rice. Adjust liquid as needed.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently with a splash of broth to restore creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Method: One-Pot Cooking
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 420 kcal
Sugar: 2g
Sodium: 620mg
Fat: 12g
Saturated Fat: 3.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg