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High Protein Chicken Orzo: A One-Pot Wonder for Busy Weeknights

High Protein Chicken Orzo
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This One Pot Chicken Orzo is a quick, creamy, and flavorful dish that’s perfect for busy weeknights. Packed with tender chicken, fresh vegetables, and a rich parmesan sauce, it’s a wholesome meal that’s both satisfying and easy to make. Plus, it’s all cooked in one pot, so cleanup is a breeze! Follow the tips below for the best results, and enjoy a nutritious dinner in under 45 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or tenders, cubed into 1” pieces
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil, divided
  • ½ cup yellow onion, chopped (about 1/2 a medium onion)
  • 2 cups fresh asparagus spears, cut into 1-inch pieces
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 8 ounces dry orzo
  • 2 ½ cups chicken broth (low or no salt)
  • 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
  • ⅓ cup half and half (can sub milk)
  • ⅓ cup freshly grated parmesan
  • 2 cups fresh spinach
  • Chopped fresh parsley and extra parmesan for garnish

Instructions

  1. Season the Chicken:
    In a small bowl, combine the chicken chunks, garlic powder, salt, pepper, and red pepper flakes. Toss to coat evenly.
  2. Cook the Chicken:
    Heat 1 tablespoon of olive oil in a large, high-sided pan over medium-high heat. Add the chicken and cook for 10-12 minutes, until browned on all sides. Remove the chicken from the pan and set aside in a bowl.
  3. Sauté the Asparagus:
    In the same pan, add the remaining tablespoon of olive oil. Add the asparagus and sauté for 2 minutes, until tender but still crisp. Remove the asparagus and set aside with the cooked chicken.
  4. Cook the Onion and Orzo:
    Add the chopped onion to the pan and sauté until softened, about 3 minutes. Stir in the orzo and garlic, and cook for another 3 minutes until the orzo starts to toast slightly.
  5. Simmer the Orzo:
    Pour in the chicken broth and bring to a simmer, stirring occasionally and scraping the bottom of the pan. (Tip: Microwave the broth before adding to speed up the process.) Cover the pan with a lid and cook for 7 minutes, or until most of the liquid is absorbed, stirring halfway through.
  6. Combine Everything:
    Stir in the cooked chicken, asparagus, half and half, parmesan, spinach, and thyme. Heat for 1-2 minutes more until everything is heated through and the spinach is wilted.
  7. Serve:
    Garnish with chopped parsley and extra grated parmesan. Serve immediately and enjoy!

Notes

  • Fresh is Best: This dish is best enjoyed fresh. Leftovers can dry out, so store them in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat, adding a splash of broth to loosen it up.
  • Orzo Variations: Different brands of orzo may have slightly different cook times. Check the packaging and aim for one with a 7-9 minute cook time.
  • Substitutions:
    • Use boneless, skinless chicken thighs instead of breasts (adjust cooking time as needed).
    • Swap asparagus for zucchini, bell peppers, cherry tomatoes, or mushrooms.
    • Substitute chicken broth with vegetable broth for a vegetarian option.

Nutrition

Find it online: https://recipes.gernarb.com/high-protein-chicken-orzo-a-one-pot-wonder-for-busy-weeknights/