High Protein Chicken Orzo

High Protein Chicken Orzo is a complete meal in a skillet, featuring tender chicken, al dente orzo pasta, bright tomatoes, leafy spinach and fresh herbs. With just one pan to wash, it comes together in under 30 minutes and delivers a comforting yet light dinner that the whole family will reach for again and again.

Why You’ll Love High Protein Chicken Orzo

• Ready in 30 minutes—perfect for busy weeknights
• One-pan cleanup—no extra pots or strainers
• Lean protein plus veggies and pasta all in one dish
• Bright, fresh flavors from lemon, basil and spinach
• Customizable—easily swap in different herbs or add-ins

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1½ cups orzo pasta
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2½ cups low-sodium chicken broth
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)
• Zest and juice of 1 lemon
• 2 cups baby spinach leaves
• ¼ cup fresh basil leaves, torn or roughly chopped
• ¼ cup freshly grated Parmesan cheese, plus more for serving

Directions

1. Prep everything first. Cut the chicken into bite-sized pieces, drain and measure the tomatoes, zest and juice the lemon, chop the onion and basil, mince the garlic and grate the Parmesan.

2. Heat the oil in a large deep skillet over medium-high heat until shimmering. Season the chicken cubes on all sides with salt and pepper.

3. Add the chicken to the hot pan in a single layer. Cook undisturbed for 2–3 minutes, then stir and continue to cook until golden all over but not fully cooked through, about 2 more minutes. Transfer the chicken to a plate and set aside.

4. Reduce heat to medium. Add the chopped onion to the same skillet and sauté, stirring occasionally, until it softens and becomes translucent, about 3 minutes.

5. Stir in the minced garlic and cook until fragrant, about 30 seconds, taking care not to let it burn.

6. Add the orzo to the pan and stir constantly for 1 minute, coating each grain in the garlic-onion mixture. This toasting step deepens the flavor.

7. Pour in the diced tomatoes (with their juices), chicken broth, dried oregano and red pepper flakes (if using). Scrape up any browned bits from the pan bottom. Stir to combine, then bring the liquid to a gentle boil.

8. Once boiling, reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and simmer for 8–10 minutes. Stir gently halfway through to prevent sticking. The orzo should be tender but still have a slight bite, and most of the liquid should be absorbed.

9. Remove the lid, return the partially cooked chicken (and any juices on the plate) to the skillet, and stir gently to nestle it into the orzo. Cook uncovered for 2 minutes more to finish cooking the chicken through.

10. Turn off the heat. Stir in the baby spinach, fresh basil, grated Parmesan, lemon zest and lemon juice until the spinach wilts and everything is evenly coated. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Pro Tips and Variations

• For richer flavor, swap half of the chicken broth for dry white wine.
• Use chicken thighs instead of breasts—the slightly higher fat content keeps them extra juicy.
• Add a handful of halved cherry tomatoes along with the spinach for a pop of color.
• Stir in 2 tablespoons of mascarpone or Greek yogurt off heat for a creamy finish.
• Make it gluten-free: substitute orzo for chickpea orzo or short-cut gluten-free pasta.

Serving Suggestions

• Serve straight from the skillet with extra Parmesan and fresh basil on top.
• Pair with a crisp green salad dressed in lemon vinaigrette.
• Offer garlic bread or crusty rolls on the side to soak up the pan juices.
• A simple cucumber-tomato salad makes a bright, refreshing contrast.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or water to loosen the orzo.
• You can also microwave individual portions, adding a tablespoon of liquid before heating.
• Not ideal for freezing—spinach and orzo texture can suffer when thawed.

FAQs

1. Can I use frozen spinach instead of fresh?
Yes—add about 1 cup of frozen spinach in step 10, stirring until heated through. Fresh is preferred for color and texture, but frozen works in a pinch.

2. What if I don’t have Parmesan?
You can substitute Pecorino Romano or a dollop of Greek yogurt stirred in off heat for creaminess.

3. How do I make this spicier?
Increase the crushed red pepper flakes to ½ teaspoon, or add a dash of cayenne when you add the broth.

4. Can I prep this ahead of time?
Chop and measure all veggies and broth up to 24 hours ahead; store covered in the fridge. Cook as directed when you’re ready.

5. Is this freezer-friendly?
Because spinach and orzo change texture when frozen, this dish is best enjoyed fresh or refrigerated for up to 3 days.

Conclusion

This High Protein Chicken Orzo offers a fast, flavorful spin on classic pasta dinners—no extra pots, minimal hands-on time and plenty of room to customize. Bright lemon, tender chicken and melty Parmesan come together with spinach and herbs for a meal that feels both homey and fresh. Once you try it, it will become your go-to weeknight recipe. Enjoy!

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