Introduction

This Juicy High Protein Chicken Orzo is a satisfying and flavorful one-pan meal perfect for busy weeknights. Tender chicken, fresh asparagus, and spinach are combined with creamy parmesan and orzo pasta for a delightful dish that cooks up quickly.

A white plate holds a creamy risotto base colored light beige with a smooth texture, mixed with dark green spinach leaves spread evenly throughout. On top, thick pieces of golden brown, seared chicken are scattered alongside bright green roasted asparagus spears. A sprinkle of finely grated white cheese and small bits of chopped herbs are spread over the dish. To the right side of the plate, a spoon rests partially inside the risotto. Behind the plate, there is a clear glass filled with a sparkling drink and a slice of lemon, a lemon wedge sits on the white marbled surface with some green spinach leaves nearby, and a white pan filled with more of the same risotto can be seen on a striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb boneless, skinless chicken breasts or tenders, diced into 1 inch cubes
1 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1 tbsp olive oil
1/2 cup chopped yellow onion (about 1/2 medium)
2 cups fresh asparagus, cut into 1 inch segments
1 tbsp finely chopped garlic (about 3 cloves)
8 oz uncooked orzo pasta
2 1/2 cups low-sodium chicken broth
2 sprigs fresh thyme or 1/4 tsp dried thyme
1/3 cup half-and-half or milk
1/3 cup grated parmesan cheese
2 cups baby spinach
1 tbsp olive oil
Chopped parsley
Extra parmesan cheese

Instructions

Step 1: In a small bowl, combine the diced chicken with garlic powder, salt, black pepper, and crushed red pepper flakes. Toss well to evenly coat the chicken pieces with the seasonings.
Step 2: Heat 1 tablespoon of olive oil in a large high-sided pan over medium-high heat. Add the marinated chicken and cook for 10-12 minutes, turning occasionally, until browned and cooked through. Remove chicken from the pan and set aside.
Step 3: In the same pan, add the remaining tablespoon of olive oil. Add asparagus pieces and sauté for about 2 minutes until tender but still crisp. Remove asparagus and set aside with the chicken.
Step 4: Add the chopped onion to the pan and sauté for about 3 minutes until softened. Add orzo pasta and finely chopped garlic, stirring frequently until the orzo begins to toast lightly and gives off a nutty aroma, about 3 minutes.
Step 5: Pour in the chicken broth and bring to a simmer, scraping the bottom of the pan to incorporate browned bits. Cover with a lid and cook for about 7 minutes, stirring halfway, until most of the liquid is absorbed.
Step 6: Uncover the pan and stir in cooked chicken, sautéed asparagus, half-and-half or milk, grated parmesan cheese, baby spinach, and thyme. Cook 1-2 minutes more, stirring gently, until the spinach wilts and cheese melts.
Step 7: Serve immediately, garnished with chopped parsley and extra grated parmesan cheese for added flavor.

Tips & Variations

Microwave the chicken broth before adding it to the pan to speed up cooking time.
Substitute fresh thyme with rosemary or oregano for a different herbal note.
Use heavy cream instead of half-and-half for a richer, creamier texture.
Add cherry tomatoes or mushrooms along with the asparagus for extra veggies.
For a spicier kick, increase the crushed red pepper flakes to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to evenly warm the dish and prevent the spinach from overcooking.

How to Serve

A close-up of a white bowl filled with a creamy dish made of three main layers: the base layer is light golden orzo pasta that looks soft and coated in sauce, the middle layer has chunks of light brown cooked chicken, and the top layer shows bright green asparagus spears and wilted dark green spinach leaves scattered around, all mixed with chopped parsley. A silver fork lifts a bite-sized portion showing all three layers clearly, with the pasta, chicken, leafy spinach, and asparagus appearing fresh and tender. The bowl sits on a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking. If using frozen, thaw completely before seasoning and cooking.

Is it possible to make this recipe dairy-free?

Yes, substitute the half-and-half with a plant-based milk and use a dairy-free parmesan alternative or nutritional yeast to maintain the cheesy flavor.