Description
Easy high protein chicken orzo recipe with garlic, lemon & herbs. A quick, one-pan meal ready in 30 minutes.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup (200g) dry orzo pasta
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2½ cups (600ml) low-sodium chicken broth
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Zest and juice of ½ lemon
- ¼ cup (10g) chopped fresh parsley
- Salt and black pepper, to taste
- Optional: 2 tbsp grated Parmesan, for garnish
Instructions
- Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 2–3 minutes to develop a golden crust via the Maillard reaction. Flip and cook another 2 minutes. Remove from pan and set aside.
- Sauté aromatics. In the same pan, lower heat to medium. Add chopped onion and cook for 2–3 minutes until softened. Add garlic, oregano, and smoked paprika. Cook for 30 seconds to release aromatic oils.
- Toast the orzo. Stir in the dry orzo and toast for 1–2 minutes, which enhances its nutty flavor and helps maintain a firm texture.
- Add broth. Pour in the chicken broth while stirring to deglaze the pan and lift any flavorful browned bits.
- Simmer. Return the chicken and juices to the pan. Lower heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally. Add a splash of broth if it thickens too soon to keep the orzo creamy but not dry.
- Finish with flavor. Turn off heat and stir in lemon zest, juice, and parsley. Season with salt and pepper to taste.
- Optional garnish. Sprinkle with Parmesan before serving for a savory finish.