30 Delicious Healthy Chicken Orzo Recipes

Exciting news for weeknight dinners! We’ve gathered 30 delicious healthy chicken orzo recipes that transform simple ingredients into extraordinary meals. Whether you’re craving creamy comfort food, vibrant Mediterranean flavors, or quick one-pot wonders, this collection has something for every taste and schedule. Get ready to discover your new favorite dishes that will have everyone asking for seconds—let’s dive into these mouthwatering recipes!

Lemon Herb Chicken Orzo

Deliciously simple and packed with bright Mediterranean flavors, this one-pot lemon herb chicken orzo comes together in under 30 minutes. Ditch the multiple pans and embrace the ease of cooking everything in a single skillet. You’ll love how the orzo soaks up all the lemony, herby goodness.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 cup uncooked orzo pasta
• 2 cups low-sodium chicken broth
• 1 fresh lemon, juiced and zested
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp dried oregano
• ½ tsp coarse kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season 1 lb boneless, skinless chicken thighs with ½ tsp coarse kosher salt and ¼ tsp freshly ground black pepper.
3. Add chicken to the hot skillet in a single layer, cooking for 4–5 minutes until golden brown on one side. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Flip chicken pieces and cook for another 3–4 minutes until browned on all sides.
5. Remove chicken from skillet and set aside on a clean plate.
6. Add 1 medium yellow onion to the same skillet and cook for 3 minutes until translucent.
7. Stir in 3 cloves minced fresh garlic and cook for 30 seconds until fragrant.
8. Add 1 cup uncooked orzo pasta to the skillet and toast for 1 minute, stirring constantly.
9. Pour in 2 cups low-sodium chicken broth and the juice of 1 fresh lemon, scraping up any browned bits from the bottom of the pan.
10. Bring liquid to a boil, then reduce heat to maintain a simmer.
11. Return chicken to the skillet, nestling it into the orzo mixture.
12. Cover and simmer for 10 minutes until orzo is al dente and most liquid is absorbed. Tip: Keep the lid on to prevent steam from escaping.
13. Remove from heat and stir in 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tsp dried oregano, and the zest of 1 fresh lemon.
14. Let rest for 2 minutes to allow flavors to meld. Tip: The residual heat will wilt the fresh herbs perfectly.

Hearty yet bright, this dish delivers tender chicken and creamy orzo with a zesty lemon punch. Serve it straight from the skillet with a crisp green salad for a complete meal. The fresh herbs provide a fragrant finish that elevates the simple ingredients.

Mediterranean Chicken Orzo Salad

Kickstart your week with this vibrant Mediterranean chicken orzo salad that comes together in under 30 minutes. Perfect for meal prep or summer gatherings, it balances protein, carbs, and fresh vegetables in every bite. You’ll love how the lemon-herb dressing brightens up the tender chicken and fluffy orzo.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked orzo pasta
– 1/2 cup rich extra virgin olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, finely minced
– 1 tsp dried oregano
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 1 cup crisp English cucumber, diced
– 1 cup juicy cherry tomatoes, halved
– 1/2 cup briny Kalamata olives, pitted and sliced
– 1/4 cup fresh parsley, roughly chopped
– 2 oz creamy feta cheese, crumbled

Instructions

1. Preheat a grill or skillet to medium-high heat (400°F).
2. Pat chicken breasts dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
4. Transfer chicken to a cutting board and let rest for 5 minutes to retain moisture.
5. Meanwhile, bring 4 cups of salted water to a rolling boil in a medium pot.
6. Add orzo and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
7. Drain orzo thoroughly and rinse with cold water to stop the cooking process.
8. Whisk together olive oil, lemon juice, minced garlic, oregano, remaining salt, and pepper in a small bowl.
9. Dice rested chicken into 1/2-inch cubes.
10. Combine cooked orzo, diced chicken, cucumber, tomatoes, olives, and parsley in a large bowl.
11. Pour dressing over salad and toss gently to coat all ingredients evenly.
12. Fold in crumbled feta cheese just before serving to maintain its texture.
Fresh, bright flavors shine through in this satisfying salad where tender chicken contrasts with chewy orzo and crisp vegetables. The creamy feta adds a salty tang that complements the lemon-herb dressing beautifully. Serve it chilled in lettuce cups for a low-carb option or pack it for a picnic where the flavors meld even more by the next day.

Creamy Chicken Orzo with Spinach

Vibrant and comforting, this one-pot wonder combines tender chicken with creamy orzo and fresh spinach. Perfect for busy weeknights when you crave something satisfying without the fuss. Every spoonful delivers creamy texture with pops of fresh flavor.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup uncooked orzo pasta
– 2 cups fresh baby spinach leaves, packed
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 3 cups low-sodium chicken broth
– 1/2 cup heavy cream
– 2 tbsp rich extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1/2 tsp kosher salt
– 1/4 cup freshly grated Parmesan cheese

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound of cubed chicken breasts in a single layer, seasoning with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Cook chicken for 5-6 minutes, turning pieces halfway through, until golden brown on all sides and internal temperature reaches 165°F.
4. Transfer cooked chicken to a clean plate using tongs, leaving drippings in the skillet.
5. Add finely diced yellow onion to the hot skillet and cook for 3-4 minutes until translucent and fragrant.
6. Stir in minced garlic and 1 teaspoon smoked paprika, cooking for 30 seconds until aromatic but not browned.
7. Pour in 1 cup uncooked orzo pasta, toasting for 1 minute while stirring constantly to coat with oil.
8. Add 3 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
10. Cover skillet and cook for 8 minutes, stirring halfway through to prevent sticking.
11. Return cooked chicken and any accumulated juices to the skillet, stirring to combine.
12. Pour in 1/2 cup heavy cream and 1/4 cup freshly grated Parmesan cheese, stirring until cheese melts and sauce thickens slightly.
13. Fold in 2 cups packed fresh baby spinach leaves, cooking for 1-2 minutes until wilted but still vibrant green.
14. Remove from heat and let stand for 2 minutes to allow flavors to meld and sauce to thicken. Now you’ll notice the orzo becomes perfectly al dente while absorbing the creamy sauce. The spinach maintains its bright color against the golden orzo and tender chicken. Try serving it in shallow bowls with extra Parmesan for grating at the table.

Garlic Parmesan Chicken Orzo

Bold flavors come together in this one-pan wonder that transforms simple ingredients into a comforting meal. Garlicky chicken mingles with creamy orzo in a Parmesan-rich sauce that satisfies deeply. This dish delivers restaurant-quality results with minimal cleanup required.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 cup uncooked orzo pasta
– 4 cloves fresh garlic, minced
– 1 cup freshly grated Parmesan cheese
– 2 cups rich chicken broth
– 1/2 cup heavy cream
– 3 tbsp extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels.
2. Season both sides of chicken thighs evenly with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
3. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs in the hot skillet, presentation side down, and cook undisturbed for 6 minutes until golden brown crust forms.
5. Flip chicken thighs and cook for another 6 minutes until internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate and tent loosely with foil to rest.
7. Reduce heat to medium and add remaining 1 tbsp extra virgin olive oil to the same skillet.
8. Add 1 cup uncooked orzo pasta and toast for 2 minutes, stirring constantly, until lightly golden and nutty.
9. Add 4 cloves fresh garlic, minced, and cook for 30 seconds until fragrant but not browned.
10. Pour in 2 cups rich chicken broth, scraping up all the browned bits from the bottom of the skillet.
11. Bring liquid to a gentle simmer, then reduce heat to low and cover skillet tightly.
12. Cook orzo for 10 minutes, stirring once halfway through, until most liquid is absorbed.
13. Stir in 1/2 cup heavy cream and 1 cup freshly grated Parmesan cheese until sauce becomes creamy and cohesive.
14. Return rested chicken thighs to the skillet, nestling them into the orzo mixture.
15. Garnish with 1/4 cup chopped fresh parsley and serve immediately. The creamy orzo provides a velvety base that contrasts beautifully with the crispy-edged chicken. For an elegant presentation, slice the chicken before serving over the pasta, or serve family-style straight from the skillet with crusty bread for soaking up every bit of the garlic-Parmesan sauce.

Spicy Southwestern Chicken Orzo

Ready for a one-pot wonder that delivers bold flavor with minimal cleanup? This Spicy Southwestern Chicken Orzo combines tender chicken, smoky spices, and creamy orzo in under 30 minutes. It’s the perfect weeknight dinner that feels anything but ordinary.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup uncooked orzo pasta
– 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
– 1 can (4 oz) diced green chiles, undrained
– 2 cups low-sodium chicken broth
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp fine sea salt
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breasts and cook for 4-5 minutes, stirring occasionally, until lightly browned on all sides.
3. Transfer the partially cooked chicken to a clean plate using a slotted spoon.
4. Add the finely diced yellow onion to the same skillet and cook for 3 minutes until translucent.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Add 1 cup uncooked orzo pasta to the skillet and toast for 1 minute, stirring constantly.
7. Pour in the undrained fire-roasted diced tomatoes and undrained diced green chiles.
8. Add 2 cups low-sodium chicken broth, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp freshly cracked black pepper, and 1/4 tsp fine sea salt.
9. Return the partially cooked chicken to the skillet and bring the mixture to a boil.
10. Reduce heat to low, cover the skillet, and simmer for 12 minutes until the orzo is tender and has absorbed most of the liquid.
11. Remove the skillet from heat and stir in 1/2 cup shredded sharp cheddar cheese until melted and creamy.
12. Top with 1/4 cup fresh chopped cilantro and serve immediately with lime wedges for squeezing.
The creamy orzo creates a luxurious texture that contrasts beautifully with the tender chicken chunks. For a restaurant-style presentation, garnish with extra cilantro and serve in shallow bowls with warm tortillas on the side. The smoky spices and bright lime finish make this dish particularly satisfying on cool evenings.

Chicken Orzo Soup with Vegetables

On brisk autumn evenings, nothing satisfies like a steaming bowl of chicken orzo soup. Our version packs tender chicken, vibrant vegetables, and pearl-like orzo in a deeply savory broth. You’ll have this comforting meal ready in under an hour.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 fresh celery stalks, thinly sliced
– 3 plump carrots, peeled and chopped
– 3 cloves aromatic garlic, minced
– 1 pound boneless, skinless chicken breasts
– 8 cups rich chicken broth
– 1 cup pearl orzo pasta
– 2 teaspoons dried thyme
– 1 bay leaf
– 1/2 cup fresh parsley, chopped
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion, 3 thinly sliced fresh celery stalks, and 3 chopped plump carrots to the pot.
3. Sauté vegetables for 8-10 minutes until onions turn translucent and carrots begin to soften.
4. Stir in 3 minced cloves of aromatic garlic and cook for 1 minute until fragrant.
5. Place 1 pound of boneless, skinless chicken breasts into the pot with the vegetables.
6. Pour 8 cups of rich chicken broth over the chicken and vegetables.
7. Add 2 teaspoons of dried thyme and 1 bay leaf to the broth.
8. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and simmer for 20 minutes until chicken reaches 165°F internal temperature.
10. Remove chicken breasts from the pot and transfer to a cutting board.
11. Add 1 cup of pearl orzo pasta to the simmering broth.
12. Cook orzo for 8-10 minutes, stirring occasionally to prevent sticking.
13. While orzo cooks, shred the cooked chicken using two forks.
14. Return shredded chicken to the pot once orzo is al dente.
15. Stir in 1/2 cup of chopped fresh parsley.
16. Season with kosher salt and freshly cracked black pepper until properly balanced.
17. Remove the bay leaf before serving.

Perfectly cooked orzo gives this soup substantial body while the vegetables retain just enough bite. The shredded chicken stays remarkably tender against the savory broth. For a bright finish, top with extra parsley and a squeeze of lemon right before serving.

Tuscan Chicken Orzo Bake

Every home cook needs this comforting one-pan wonder in their rotation. Expect creamy orzo, tender chicken, and sun-drenched Tuscan flavors that come together effortlessly. This bake delivers restaurant-quality results with minimal cleanup.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 2 cups uncooked orzo pasta
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 cups fresh baby spinach
– 1/2 cup grated Parmesan cheese
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tsp dried Italian seasoning

Instructions

1. Preheat your oven to 375°F.
2. Pat chicken thighs completely dry with paper towels.
3. Season both sides of chicken with kosher salt and freshly cracked black pepper.
4. Heat rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear chicken thighs for 5-6 minutes per side until golden brown.
6. Remove chicken from skillet and set aside on a plate.
7. Add finely diced yellow onion to the same skillet and cook for 4 minutes until translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add uncooked orzo pasta and toast for 2 minutes, stirring constantly.
10. Pour in low-sodium chicken broth and heavy cream, scraping up any browned bits from the bottom.
11. Stir in chopped sun-dried tomatoes and dried Italian seasoning.
12. Bring mixture to a simmer, then immediately remove from heat.
13. Nestle seared chicken thighs back into the skillet among the orzo.
14. Transfer skillet to preheated oven and bake uncovered for 20 minutes.
15. Remove skillet from oven and stir in fresh baby spinach until wilted.
16. Sprinkle grated Parmesan cheese evenly over the top.
17. Return to oven for 5 more minutes until cheese is melted and bubbly.
18. Let rest for 5 minutes before serving. Last bites reveal creamy orzo with pops of sweet tomato and earthy spinach. Leftovers taste even better the next day when flavors have fully melded.

Cajun Chicken Orzo Skillet

Perfect for busy weeknights, this one-pan Cajun Chicken Orzo Skillet delivers bold flavor with minimal cleanup. Packed with tender chicken and creamy orzo, it comes together in under 30 minutes. You’ll love the spicy kick balanced by savory vegetables.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp Cajun seasoning blend, well-balanced and aromatic
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 1 red bell pepper, thinly sliced
– 2 cloves garlic, freshly minced
– 1 cup uncooked orzo pasta
– 2 cups low-sodium chicken broth, warmed
– 1/2 cup heavy cream, velvety and rich
– 1/2 cup freshly grated Parmesan cheese, sharp and nutty
– 2 tbsp fresh parsley, finely chopped
– 1/2 tsp kosher salt, coarse and flaky
– 1/4 tsp freshly cracked black pepper

Instructions

1. Toss cubed chicken with Cajun seasoning until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add seasoned chicken and cook for 5-6 minutes until browned on all sides.
4. Remove chicken from skillet and set aside on a clean plate.
5. Add diced onion and sliced bell pepper to the same skillet.
6. Sauté vegetables for 4-5 minutes until softened and slightly caramelized.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add uncooked orzo to the skillet and toast for 2 minutes, stirring constantly.
9. Pour in warmed chicken broth, scraping up any browned bits from the bottom.
10. Return cooked chicken to the skillet and bring to a simmer.
11. Reduce heat to medium-low, cover, and cook for 12 minutes until orzo is al dente.
12. Stir in heavy cream and Parmesan cheese until fully incorporated.
13. Season with kosher salt and freshly cracked black pepper.
14. Garnish with fresh parsley before serving.
Keep this dish warm for gatherings—the creamy orzo soaks up the spicy Cajun flavors beautifully. Serve it straight from the skillet with crusty bread for dipping into the rich sauce. The tender chicken and perfectly cooked pasta make it satisfying without being heavy.

Lemon Dill Chicken Orzo Pilaf

Grab your skillet for this bright, one-pan wonder that transforms simple ingredients into a complete meal. Golden chicken mingles with citrus-kissed orzo and fresh herbs in under 30 minutes. Get ready for a dish that’s both comforting and refreshingly light.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup uncooked orzo pasta
– 2 cups low-sodium chicken broth
– 1 lemon, zested and juiced
– 1/4 cup fresh dill, chopped
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Pat chicken pieces dry with paper towels to ensure a golden sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season chicken with salt and pepper, then add to the hot skillet in a single layer.
4. Sear chicken for 3-4 minutes per side until deeply golden brown.
5. Remove chicken to a clean plate, leaving drippings in the skillet.
6. Add diced onion to the skillet and cook for 4 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add orzo to the skillet and toast for 2 minutes, stirring constantly.
9. Pour in chicken broth, scraping up any browned bits from the pan bottom.
10. Return chicken and any accumulated juices to the skillet.
11. Bring to a boil, then reduce heat to maintain a steady simmer.
12. Cover and cook for 12 minutes until orzo is al dente and liquid is absorbed.
13. Remove from heat and stir in lemon zest, lemon juice, and fresh dill.
14. Let rest covered for 3 minutes to allow flavors to meld.
What makes this pilaf special is the way the tender orzo absorbs both the rich chicken flavors and bright lemon notes. The fresh dill adds a garden-fresh pop that cuts through the richness beautifully. Serve it straight from the skillet with extra lemon wedges for squeezing over individual portions.

Pesto Chicken Orzo with Asparagus

Craving a vibrant one-pan meal that delivers big flavor with minimal cleanup? This pesto chicken orzo with asparagus comes together in under 30 minutes. Creamy orzo absorbs the garlicky pesto while tender chicken and crisp-tender asparagus create perfect texture contrast.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup uncooked orzo pasta
– 1 lb fresh asparagus spears, woody ends trimmed and cut into 2-inch pieces
– 1/2 cup homemade or high-quality store-bought basil pesto
– 2 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1/2 cup grated Parmesan cheese
– 2 cups low-sodium chicken broth
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken cubes evenly with kosher salt and freshly cracked black pepper.
3. Add chicken to hot skillet in a single layer, cooking undisturbed for 3 minutes to develop golden-brown crust.
4. Flip chicken pieces and cook for another 3 minutes until browned on all sides but not fully cooked through.
5. Transfer partially cooked chicken to a clean plate, leaving any drippings in the skillet.
6. Reduce heat to medium and add remaining tablespoon of olive oil to the same skillet.
7. Add minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour uncooked orzo into the skillet and toast for 1 minute, stirring constantly until lightly golden.
9. Add chicken broth, scraping up any browned bits from the bottom of the skillet.
10. Bring liquid to a simmer, then reduce heat to maintain gentle bubbling.
11. Cook orzo for 8 minutes, stirring occasionally to prevent sticking.
12. Arrange asparagus pieces evenly over the partially cooked orzo.
13. Return chicken and any accumulated juices to the skillet, nestling pieces into the orzo.
14. Cover skillet and cook for 5 minutes until asparagus is crisp-tender and chicken reaches 165°F internal temperature.
15. Remove from heat and stir in basil pesto until fully incorporated.
16. Fold in grated Parmesan cheese until melted and creamy.
17. Let rest for 2 minutes off heat to allow flavors to meld.
Simply spoon this vibrant dish into shallow bowls while still warm. The orzo becomes luxuriously creamy while maintaining slight chew, complemented by tender chicken and crisp asparagus spears. Serve immediately with extra Parmesan for sprinkling over the top.

Italian Chicken Orzo Casserole

Perfect for busy weeknights, this Italian Chicken Orzo Casserole comes together with minimal effort. Packed with classic Italian flavors, it’s a comforting one-dish meal your whole family will love. Prepare to enjoy tender chicken, creamy orzo, and vibrant vegetables in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 cup uncooked orzo pasta
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 tsp dried Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1 cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach
• 1/4 cup chopped fresh basil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large oven-safe skillet over medium-high heat.
3. Season 1.5 lbs of cubed chicken breasts with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
4. Add chicken to the hot skillet and cook for 5-6 minutes until golden brown on all sides.
5. Remove chicken from skillet and set aside on a clean plate.
6. Add 1 finely diced yellow onion to the same skillet and cook for 3 minutes until translucent.
7. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
8. Add 1 cup uncooked orzo pasta to the skillet and toast for 1 minute, stirring constantly.
9. Pour in 1 can of undrained fire-roasted diced tomatoes and 2 cups low-sodium chicken broth.
10. Stir in 1 tsp dried Italian seasoning and 1/2 tsp crushed red pepper flakes.
11. Return the cooked chicken and any accumulated juices to the skillet.
12. Bring the mixture to a simmer, then immediately transfer the skillet to the preheated oven.
13. Bake uncovered for 18 minutes until the orzo is tender and most liquid is absorbed.
14. Remove from oven and stir in 2 cups fresh baby spinach until wilted.
15. Sprinkle 1 cup freshly grated Parmesan cheese evenly over the top.
16. Return to oven for 3 minutes until cheese is melted and bubbly.
17. Garnish with 1/4 cup chopped fresh basil before serving.

Melted Parmesan forms a golden crust over the creamy orzo, while fire-roasted tomatoes add subtle smokiness to each forkful. The spinach wilts perfectly into the saucy base, creating vibrant green ribbons throughout. Serve this casserole straight from the skillet with crusty bread for soaking up every last bit of the rich sauce.

Greek Chicken Orzo Bowl

This Greek chicken orzo bowl delivers Mediterranean flavors in a satisfying one-bowl meal. Tender chicken, creamy orzo, and bright vegetables come together for a complete dinner that’s ready in under 30 minutes. The lemon-herb marinade keeps the chicken juicy while infusing the entire dish with fresh, zesty notes.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 tbsp dried oregano
– 1 lemon, freshly squeezed
– 1 cup uncooked orzo pasta
– 2 cups homemade chicken broth
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup sliced Kalamata olives

Instructions

1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels.
2. Combine 2 tbsp rich extra virgin olive oil, 3 cloves fresh minced garlic, 1 tbsp dried oregano, and juice from 1 lemon in a medium bowl.
3. Add chicken thighs to the marinade, coating thoroughly, and let rest for 10 minutes at room temperature.
4. Heat a large skillet over medium-high heat until droplets of water sizzle immediately.
5. Place chicken thighs in the hot skillet, cooking for 6 minutes undisturbed to develop a golden-brown crust.
6. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
7. Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing.
8. Add 1 cup uncooked orzo pasta to the same skillet, toasting for 2 minutes until lightly golden and fragrant.
9. Pour in 2 cups homemade chicken broth, scraping up any browned bits from the bottom of the pan.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until orzo is al dente and liquid is absorbed.
11. Stir in 1 cup halved cherry tomatoes, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 1/4 cup sliced Kalamata olives.
12. Slice rested chicken into 1/2-inch strips and arrange over the orzo mixture. With creamy orzo, juicy chicken, and briny olives, this bowl offers contrasting textures in every bite. The feta melts slightly into the warm pasta while the fresh parsley adds a bright finish. For a stunning presentation, serve family-style with extra lemon wedges for squeezing over individual portions.

Hawaiian Chicken Orzo Stir-Fry

Vibrant and satisfying, this Hawaiian Chicken Orzo Stir-Fry brings tropical flavors to your weeknight dinner rotation. Sweet pineapple and savory chicken combine with tender orzo for a complete meal that comes together in under 30 minutes. Perfect for busy families needing something both delicious and effortless.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup uncooked orzo pasta
– 1 cup fresh pineapple chunks, sweet and juicy
– 1 red bell pepper, thinly sliced
– 1/2 cup sliced green onions, crisp and fresh
– 3 cloves garlic, minced
– 2 tbsp soy sauce, rich and savory
– 1 tbsp olive oil
– 1/2 cup chicken broth
– 1 tsp grated fresh ginger
– 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breasts and cook for 5-6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
3. Remove chicken from skillet and set aside on a clean plate.
4. Add 1 cup uncooked orzo to the same skillet and toast for 2 minutes, stirring constantly, until lightly golden and fragrant.
5. Pour in 1/2 cup chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan.
6. Reduce heat to medium, cover skillet, and cook orzo for 8 minutes until tender and liquid is absorbed.
7. Push orzo to one side of the skillet and add 1 thinly sliced red bell pepper.
8. Sauté peppers for 3 minutes until slightly softened but still crisp.
9. Add 3 cloves minced garlic and 1 tsp grated fresh ginger, cooking for 30 seconds until fragrant.
10. Stir in 1 cup fresh pineapple chunks and 1/4 tsp red pepper flakes.
11. Return cooked chicken to the skillet along with 2 tbsp soy sauce.
12. Toss everything together and cook for 2 more minutes until heated through.
13. Remove from heat and stir in 1/2 cup sliced green onions.

Zesty pineapple chunks provide bursts of sweetness against the savory soy-marinated chicken, while the orzo creates a satisfyingly creamy texture that soaks up all the flavors. Serve immediately in shallow bowls, garnished with extra green onions for a colorful presentation that tastes as vibrant as it looks.

Zesty Lime Chicken Orzo

Ultimate weeknight dinner solution: Zesty lime chicken orzo comes together in one pan with minimal cleanup. This bright, citrus-forward dish delivers restaurant-quality flavor with home kitchen ease.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 cup uncooked orzo pasta
– 2 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 medium yellow onion, finely diced
– 2 cups low-sodium chicken broth
– 2 juicy limes, zested and juiced
– 1/4 cup chopped fresh cilantro
– 1 tsp coarse kosher salt
– 1/2 tsp cracked black pepper
– 1/2 tsp smoked paprika

Instructions

1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels.
2. Season both sides of chicken thighs evenly with 1 tsp coarse kosher salt, 1/2 tsp cracked black pepper, and 1/2 tsp smoked paprika.
3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs in the hot skillet, presentation side down, and cook undisturbed for 6 minutes until deeply golden brown.
5. Flip chicken thighs and cook for another 4 minutes until the second side develops a golden crust.
6. Remove chicken from skillet and set aside on a clean plate.
7. Add 1 medium finely diced yellow onion to the same skillet and cook for 3 minutes until translucent.
8. Add 3 cloves minced fresh garlic and cook for 30 seconds until fragrant.
9. Pour 1 cup uncooked orzo pasta into the skillet and toast for 1 minute, stirring constantly.
10. Add 2 cups low-sodium chicken broth and the juice from 2 juicy limes, scraping up any browned bits from the bottom.
11. Return chicken thighs to the skillet, nestling them into the orzo mixture.
12. Bring liquid to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
13. Remove skillet from heat and let stand covered for 5 minutes to allow orzo to absorb remaining liquid.
14. Stir in the zest from 2 juicy limes and 1/4 cup chopped fresh cilantro.
15. Fluff orzo with a fork before serving.

Bright citrus notes cut through the rich, tender chicken while the orzo maintains a perfect al dente texture. Serve this vibrant dish with extra lime wedges for squeezing over individual portions. The creamy orzo absorbs all the pan juices, creating a sauce-like consistency that coats every bite.

Chicken Orzo with Sun-Dried Tomatoes

Never underestimate the power of a one-pan wonder that delivers restaurant-quality flavor with minimal cleanup. This chicken orzo with sun-dried tomatoes comes together in under 30 minutes while packing serious Mediterranean vibes. You’ll get tender chicken, perfectly cooked pasta, and vibrant tomatoes all in a single skillet.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 cup uncooked orzo pasta
– 1/2 cup julienned sun-dried tomatoes in oil
– 3 cloves fresh garlic, minced
– 1 small yellow onion, finely diced
– 2 cups rich chicken broth
– 1/4 cup dry white wine
– 2 tbsp sun-dried tomato oil
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1/4 cup freshly grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tbsp fresh lemon juice

Instructions

1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels.
2. Season chicken generously with kosher salt and freshly ground black pepper on both sides.
3. Heat 2 tbsp sun-dried tomato oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs in the hot skillet presentation-side down and cook undisturbed for 5-6 minutes until golden brown.
5. Flip chicken and cook for another 4-5 minutes until the second side develops a deep golden crust.
6. Transfer chicken to a clean plate, leaving any rendered fat in the skillet.
7. Add 1 small finely diced yellow onion to the skillet and cook for 3 minutes until translucent.
8. Stir in 3 cloves minced fresh garlic and cook for 30 seconds until fragrant.
9. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up all the browned bits from the bottom.
10. Add 1 cup uncooked orzo pasta to the skillet and toast for 1 minute, stirring constantly.
11. Stir in 1/2 cup julienned sun-dried tomatoes, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes.
12. Pour in 2 cups rich chicken broth and bring the mixture to a vigorous boil.
13. Reduce heat to maintain a steady simmer and return the chicken thighs to the skillet.
14. Cover the skillet and cook for 12 minutes until the orzo is al dente and most liquid is absorbed.
15. Remove the skillet from heat and stir in 1/4 cup freshly grated Parmesan cheese until melted.
16. Drizzle with 1 tbsp fresh lemon juice and garnish with 2 tbsp chopped fresh parsley.

You’ll love the creamy texture the starch from the orzo creates in the sauce, while the sun-dried tomatoes provide concentrated sweetness against the savory chicken. This dish shines when served immediately with extra Parmesan for grating at the table.

Mushroom and Chicken Orzo Risotto

You’ll love how this creamy orzo transforms weeknight cooking. Your kitchen will fill with earthy mushroom aromas while the chicken adds satisfying protein. This one-pot wonder delivers restaurant-quality comfort in under 30 minutes.

Ingredients

– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 8 oz cremini mushrooms, thinly sliced
– 1 cup uncooked orzo pasta
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups rich chicken broth
– 1/2 cup dry white wine
– 2 tbsp extra virgin olive oil
– 1/2 cup freshly grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– 1/4 cup heavy cream
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 1 lb chicken pieces generously with kosher salt and freshly cracked black pepper.
3. Add chicken to the hot oil in a single layer, cooking undisturbed for 4 minutes until golden brown.
4. Flip chicken pieces and cook for another 3 minutes until browned on all sides.
5. Transfer chicken to a clean plate using tongs, leaving drippings in the pot.
6. Add 8 oz sliced mushrooms to the hot pot, spreading them in an even layer.
7. Cook mushrooms undisturbed for 3 minutes until they release their liquid and begin to brown.
8. Add 1 diced onion and cook for 2 minutes until translucent, stirring occasionally.
9. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
10. Pour in 1/2 cup white wine, scraping up any browned bits from the bottom of the pot.
11. Simmer wine for 1 minute until reduced by half, then add 1 cup orzo pasta.
12. Toast orzo for 1 minute, stirring constantly until lightly golden and nutty-smelling.
13. Pour in 4 cups chicken broth and bring to a gentle boil over medium heat.
14. Reduce heat to maintain a steady simmer and cook for 12 minutes, stirring occasionally.
15. Return chicken to the pot along with any accumulated juices after 12 minutes.
16. Continue cooking for 3 more minutes until orzo is al dente and most liquid is absorbed.
17. Remove pot from heat and stir in 1/2 cup Parmesan cheese, 2 tbsp butter, and 1/4 cup heavy cream.
18. Fold in 1 tsp fresh thyme leaves and let rest for 2 minutes to thicken slightly.
19. Season with additional salt and pepper if needed, then serve immediately.
Get ready for the creamiest texture that clings perfectly to each orzo grain. The earthy mushrooms meld beautifully with the tender chicken and sharp Parmesan. Try topping with extra thyme and a drizzle of truffle oil for an elegant twist.

Conclusion

Whether you’re meal prepping for the week or cooking a cozy family dinner, these 30 healthy chicken orzo recipes offer endless inspiration to keep your meals exciting and nutritious. We hope you find some new favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these delicious ideas.