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High Protein Chicken Orzo: Creamy, Comforting, and Packed with Flav

High Protein Chicken Orzo

A comforting one-pot meal featuring orzo pasta, tender chicken, and Greek yogurt for creaminess and a protein boost. Perfect for busy, health-conscious individuals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Contemporary, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Base and Protein
  • 1.5 lbs Boneless, Skinless Chicken Breast, cut into 1-inch cubes
  • 1 tbsp Olive Oil, divided
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1.5 cups Orzo Pasta (uncooked)
Liquid and Flavor
  • 4 cups Chicken Broth, low-sodium
  • 1/2 cup Dry White Wine (or additional 1/2 cup broth)
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt, plus more for seasoning
  • 1/4 tsp Black Pepper, plus more for seasoning
High-Protein Cream Finish
  • 1 cup Plain Greek Yogurt (2% or Full-Fat)
  • 2 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Dill, chopped (or parsley/chives)

Method
 

Preparation
  1. Season the cubed chicken generously with salt and pepper.
  2. Heat 1/2 tablespoon of olive oil in the large pot over medium-high heat. Sear the chicken in batches until golden brown on all sides. Remove the chicken and set aside.
  3. Reduce heat to medium. Add the remaining 1/2 tablespoon of oil and the diced onion to the pot. Sauté for 4-5 minutes until soft and translucent.
  4. Add the minced garlic and oregano, stirring for 1 minute until fragrant.
Cooking
  1. Add the dry orzo pasta to the pot and stir constantly for 1-2 minutes until lightly toasted.
  2. Pour in the white wine (or extra broth) and scrape the bottom of the pot vigorously to lift any browned bits. Let the liquid reduce by half (about 2 minutes).
  3. Pour in the chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring the liquid to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 10 minutes.
  5. Return the seared chicken pieces and any accumulated juices to the pot. Stir gently once, cover, and continue to simmer for 5 minutes, or until the orzo is tender and most of the liquid has been absorbed.
Finishing
  1. Remove the pot completely from the heat source.
  2. Stir in the Greek yogurt and fresh lemon juice until the sauce is completely creamy and smooth.
  3. Stir in the fresh dill. Taste and adjust seasoning with additional salt and pepper as needed.
Serving
  1. Serve immediately, garnished with a final sprinkle of fresh dill.

Notes

For the best texture, stir the yogurt in off the heat and avoid over stirring to keep the orzo creamy.