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High Protein Chicken Orzo

Creamy high-protein chicken orzo served in a cream-colored Dutch oven on a bright white marble-style surface, with seared chicken pieces, orzo, wilted spinach, herbs, Parmesan, and a rich creamy texture.
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High Protein Chicken Orzo is a creamy one pot dinner made with tender chicken, orzo, asparagus, spinach, Parmesan, broth, and milk. It is ready in 45 mins and gives you a filling chicken pasta meal with 48 grams of protein per serving, perfect for a cozy weeknight dinner or meal prep lunch.

Ingredients

Scale
  • 1 ½ pounds boneless skinless chicken breasts or tenders, cubed into 1 inch pieces
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 2 tablespoons olive oil, divided
  • ½ cup yellow onion, diced
  • 2 cups fresh asparagus spears, chopped into 1 inch pieces
  • 1 tablespoon garlic, minced, about 3 cloves
  • 8 ounces dry orzo
  • 2 ½ cups low sodium chicken broth
  • 2 sprigs fresh thyme, or ¼ teaspoon dried thyme
  • ⅓ cup milk
  • ⅓ cup freshly grated Parmesan
  • 2 cups fresh spinach
  • Chopped fresh parsley, for garnish
  • Extra Parmesan, for garnish

Instructions

  1. Season the chicken: In a bowl, toss the cubed chicken with garlic powder, black pepper, red pepper flakes, and salt until evenly coated.
  2. Brown the chicken: Heat 1 tablespoon olive oil in a large pan over medium high heat. Add the chicken and cook for 10 to 12 mins, until browned on all sides and cooked through, then remove it to a bowl.
  3. Cook the asparagus: Add the remaining 1 tablespoon olive oil to the same pan. Add the chopped asparagus and saute for 2 mins, until slightly tender, then transfer it to the bowl with the chicken.
  4. Toast the orzo: Add the diced onion to the pan and cook for about 3 mins, until softened. Stir in the dry orzo and minced garlic, then cook for 1 min so the orzo lightly toasts.
  5. Simmer the orzo: Pour in the chicken broth and bring to a simmer, scraping the bottom of the pan. Cover and cook for 7 mins, stirring halfway through, until most of the liquid is absorbed and the orzo is tender.
  6. Finish creamy: Stir in the cooked chicken, asparagus, thyme, milk, Parmesan, and spinach. Reduce the heat to low and cook for 1 to 2 mins, until warmed through and the spinach is wilted.
  7. Serve hot: Top with chopped parsley and extra Parmesan before serving.

Notes

  • Use boneless chicken thighs or chicken tenders if you prefer.
  • Swap asparagus with broccoli, peas, green beans, or zucchini.
  • Do not freeze this recipe, because cooked orzo can turn mushy after thawing.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stove over low heat with a splash of broth to loosen the orzo.

Nutrition

Keywords: chicken orzo

Find it online: https://cozyhomeplate.com/high-protein-chicken-orzo/