22 Delicious Healthy Chicken Orzo Recipes for Every Occasion

Whether you’re craving a cozy weeknight dinner or a light, summery meal, our collection of 22 Delicious Healthy Chicken Orzo Recipes has something for every occasion. Packed with flavor and easy to whip up, these dishes are perfect for home cooks looking to mix things up in the kitchen. Dive in and discover your next favorite recipe that’s sure to please the whole family!

Lemon Garlic Chicken Orzo Soup

Zesty and comforting, this Lemon Garlic Chicken Orzo Soup is a perfect blend of tangy and savory flavors, ideal for any season. Follow these steps to create a dish that’s both nourishing and full of flavor.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 lemon, juiced
• 2 cups spinach
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb cubed chicken breast to the pot, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook until the chicken is no longer pink, about 5 minutes.
5. Pour in 6 cups chicken broth and bring to a boil. Tip: For a richer flavor, use homemade chicken broth if available.
6. Add 1 cup orzo pasta to the boiling broth, reducing heat to a simmer. Cook for 8 minutes, stirring occasionally to prevent sticking.
7. Stir in the juice of 1 lemon and 2 cups spinach, cooking for an additional 2 minutes until the spinach is wilted. Tip: Add the lemon juice off the heat to preserve its bright flavor.
8. Remove from heat and let sit for 5 minutes before serving. Tip: The soup will thicken as it stands, so adjust with additional broth if desired.

Fluffy orzo and tender chicken pieces swim in a vibrant, lemony broth, with wilted spinach adding a pop of color and nutrition. Serve with a sprinkle of Parmesan cheese or crusty bread on the side for a complete meal.

Creamy Avocado Chicken Orzo Salad

You’re about to embark on a culinary journey that combines the creamy texture of avocado with the hearty satisfaction of chicken and orzo. This dish is perfect for those who appreciate a meal that’s both nutritious and bursting with flavor, offering a delightful balance of textures and tastes.

Ingredients

– 1 cup orzo
– 2 cups water
– 1 tbsp olive oil
– 1 lb chicken breast, diced
– 1 avocado, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, finely chopped
– 2 tbsp lime juice
– 1/4 cup cilantro, chopped
– Salt to taste

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of orzo and cook for 9 minutes, stirring occasionally, until al dente. Drain and set aside.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add 1 lb of diced chicken breast and cook for 6-7 minutes, until no longer pink inside. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. In a large bowl, combine the cooked orzo, cooked chicken, 1 diced avocado, 1/2 cup of halved cherry tomatoes, 1/4 cup of finely chopped red onion, 2 tbsp of lime juice, and 1/4 cup of chopped cilantro. Tip: Add the avocado last to prevent it from becoming too mushy.
4. Gently toss all the ingredients together until well combined. Season with salt to taste. Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Every bite of this Creamy Avocado Chicken Orzo Salad offers a harmonious blend of creamy, tangy, and fresh flavors. Serve it chilled for a refreshing summer meal or at room temperature to enjoy the richness of the avocado fully.

Spinach and Feta Stuffed Chicken with Orzo

Baking a delicious and nutritious meal doesn’t have to be complicated, and this Spinach and Feta Stuffed Chicken with Orzo is proof. Perfect for beginners, this dish combines simple ingredients with straightforward steps to create a meal that’s both satisfying and elegant.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 cup orzo
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a mixing bowl, combine the chopped spinach and crumbled feta cheese to create the stuffing mixture.
3. Using a sharp knife, make a horizontal slit in each chicken breast to form a pocket for the stuffing.
4. Evenly divide the spinach and feta mixture among the chicken breasts, stuffing each pocket securely.
5. Season the outside of each stuffed chicken breast with salt, pepper, and garlic powder.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. While the chicken bakes, cook the orzo in chicken broth according to package instructions, usually about 9-10 minutes, for a flavorful side.
9. Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.

Presenting this dish, you’ll notice the juicy chicken pairs beautifully with the creamy feta and spinach, while the orzo adds a comforting texture. For an extra touch of color and freshness, garnish with a sprinkle of chopped parsley or a lemon wedge on the side.

One-Pot Mediterranean Chicken Orzo

Mastering the art of one-pot meals is a game-changer for busy weeknights, and this Mediterranean-inspired dish is no exception. Combining tender chicken, orzo, and a medley of sun-kissed vegetables, it’s a flavorful journey to the coasts of Greece and Italy with minimal cleanup.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup orzo
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/4 cup feta cheese, crumbled
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breast to the pot, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes until golden brown, stirring occasionally.
3. Tip: Ensure the chicken is evenly cubed for uniform cooking.
4. Stir in 1 cup orzo, toasting lightly for 1 minute to enhance its nutty flavor.
5. Pour in 2 cups chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
6. Tip: Resist the urge to stir the orzo too much to prevent it from becoming mushy.
7. Add 1 cup halved cherry tomatoes and 1/2 cup pitted kalamata olives, cooking uncovered for an additional 3 minutes until the tomatoes soften slightly.
8. Remove from heat and drizzle with 1 tbsp lemon juice, sprinkling 1 tsp dried oregano and 1/4 cup crumbled feta cheese over the top.
9. Tip: Let the dish sit covered for 5 minutes before serving to allow flavors to meld.

Great for gatherings or a quiet dinner at home, this dish boasts a delightful contrast of textures—creamy orzo, juicy chicken, and bursts of tangy feta. Serve it with a crisp white wine and a side of crusty bread to soak up every last bit of the savory broth.

Healthy Chicken Orzo with Sun-Dried Tomatoes

Preparing a wholesome meal doesn’t have to be complicated, and this Healthy Chicken Orzo with Sun-Dried Tomatoes is proof. Perfect for beginners, this dish combines simple ingredients with straightforward steps for a delicious outcome.

Ingredients

• 1 cup orzo
• 2 boneless, skinless chicken breasts
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper, then add to the skillet. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F. Remove and set aside.
3. In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant.
4. Add orzo to the skillet, stirring to coat with oil. Toast for 2 minutes, stirring occasionally.
5. Pour in chicken broth, remaining salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, or until orzo is al dente.
6. While orzo cooks, slice the cooked chicken into strips.
7. Once orzo is cooked, stir in sun-dried tomatoes, Parmesan cheese, and chicken strips. Cover and let sit for 2 minutes to warm through.
8. Garnish with fresh basil before serving.

Kick back and enjoy the creamy texture of the orzo paired with the tangy sun-dried tomatoes and tender chicken. For an extra touch, serve with a side of crusty bread to soak up the flavorful broth.

Greek Yogurt Chicken Orzo Bake

Just when you thought weeknight dinners couldn’t get any easier, this Greek Yogurt Chicken Orzo Bake comes along to prove you wrong. Combining the creamy tang of Greek yogurt with tender chicken and orzo, this dish is a comforting one-pan wonder that’s as nutritious as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup orzo pasta
• 1.5 cups Greek yogurt
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the Greek yogurt, chicken broth, olive oil, garlic powder, oregano, salt, and pepper until well combined.
3. Add the chicken breasts to the bowl, ensuring they are fully coated in the yogurt mixture. Tip: Letting the chicken marinate for at least 30 minutes can enhance the flavor.
4. Transfer the chicken and marinade to the prepared baking dish, arranging the chicken in a single layer.
5. Spread the orzo evenly around the chicken in the baking dish.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
7. Remove the foil, sprinkle the mozzarella cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2-3 minutes.
8. Let the dish rest for 5 minutes before serving to allow the orzo to absorb any remaining liquid. Tip: Garnish with fresh herbs like parsley or dill for a pop of color and freshness.

Yielded is a creamy, cheesy bake where the orzo turns perfectly tender, and the chicken remains juicy. Serve it alongside a crisp green salad or roasted vegetables for a balanced meal that’s sure to impress.

Roasted Vegetable and Chicken Orzo Skillet

Creating a delicious and hearty meal doesn’t have to be complicated, especially when you have a one-pan wonder like this Roasted Vegetable and Chicken Orzo Skillet. Perfect for weeknight dinners, this dish combines tender chicken, vibrant vegetables, and orzo pasta in a savory blend that’s sure to satisfy.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 2 cups orzo pasta
• 3 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup bell peppers, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the garlic, cherry tomatoes, zucchini, and bell peppers until slightly softened, about 3-4 minutes.
4. Tip: Don’t overcrowd the skillet to ensure vegetables roast instead of steam.
5. Stir in the orzo pasta, dried oregano, and chicken broth. Bring to a simmer.
6. Tip: For extra flavor, use homemade chicken broth if available.
7. Return the cooked chicken to the skillet. Stir to combine all ingredients evenly.
8. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the orzo is tender and most of the liquid is absorbed.
9. Tip: Check the orzo at the 15-minute mark to prevent overcooking.
10. Sprinkle grated Parmesan cheese over the top before serving.

Now this skillet delivers a delightful mix of textures, from the tender chicken to the al dente orzo and roasted vegetables. For a fresh twist, garnish with chopped basil or a squeeze of lemon juice just before serving.

Light Chicken Orzo with Artichokes and Olives

Kickstart your culinary journey with this delightful dish that combines tender chicken, hearty orzo, and the vibrant flavors of artichokes and olives. Perfect for a weeknight dinner, this recipe is as nutritious as it is delicious, guiding you through each step with precision.

Ingredients

• 1 cup orzo
• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup artichoke hearts, quartered
• 1/2 cup kalamata olives, pitted and halved
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the cubed chicken breast, seasoning with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 5-7 minutes until golden brown, stirring occasionally. Tip: Ensure the chicken is evenly cubed for uniform cooking.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
5. Add the orzo to the skillet, toasting it for 2 minutes until lightly golden. Tip: Toasting the orzo enhances its nutty flavor.
6. Pour in the chicken broth, artichoke hearts, and olives. Bring to a boil, then reduce heat to low, covering the skillet.
7. Simmer for 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. Tip: If the orzo seems dry, add a splash of broth or water.
8. Return the chicken to the skillet, stirring to combine. Cook for an additional 2 minutes to heat through.
9. Garnish with fresh parsley before serving.

Yield a dish where the orzo is perfectly tender, enveloping the succulent chicken and briny olives and artichokes in every bite. Serve it with a crisp white wine or a side of roasted vegetables for a complete meal.

Herbed Chicken and Orzo Stuffed Peppers

Over the years, stuffed peppers have become a beloved dish for their versatility and comforting qualities. Today, we’re elevating this classic with herbed chicken and orzo, a combination that promises a delightful texture and depth of flavor, perfect for a wholesome family dinner.

Ingredients

• 4 large bell peppers
• 1 cup orzo
• 2 cups chicken broth
• 1 lb ground chicken
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow space for the stuffing.
3. In a medium saucepan, bring the chicken broth to a boil over high heat, then add the orzo. Reduce the heat to low, cover, and simmer for 10 minutes, or until the orzo is al dente. Tip: Stir occasionally to prevent sticking.
4. While the orzo cooks, heat olive oil in a large skillet over medium heat. Add the ground chicken, salt, black pepper, oregano, and basil. Cook for 5-7 minutes, breaking the chicken into small pieces, until fully cooked.
5. Combine the cooked orzo and chicken mixture in a large bowl. Stir in the Parmesan cheese until evenly distributed.
6. Stuff each bell pepper with the orzo and chicken mixture, packing it lightly to fill the cavity.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes.
8. Let the peppers rest for 5 minutes before serving to allow the flavors to meld together. Tip: Serve with a sprinkle of fresh herbs for an extra burst of flavor.

The herbed chicken and orzo stuffed peppers offer a satisfying bite with the tender peppers contrasting the hearty filling. For a colorful presentation, use a mix of red, yellow, and green peppers, and consider serving alongside a crisp green salad to round out the meal.

Healthy Chicken Orzo Casserole with Broccoli

Ready to dive into a comforting yet nutritious meal that’s perfect for any day of the week? This Healthy Chicken Orzo Casserole with Broccoli combines tender chicken, whole wheat orzo, and fresh broccoli in a creamy, cheesy sauce that’s baked to perfection.

Ingredients

• 1 cup whole wheat orzo
• 2 cups broccoli florets
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 cup low-fat milk
• 1 cup shredded low-fat cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large pot, bring 4 cups of water to a boil. Add 1 cup whole wheat orzo and cook for 8 minutes, stirring occasionally. Tip: For al dente orzo, check at 7 minutes.
3. While the orzo cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb cubed chicken breasts, cooking until no longer pink, about 6-8 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Drain the orzo and return it to the pot. Stir in 2 cups broccoli florets, the cooked chicken, 1 cup low-fat milk, 1 cup shredded cheddar cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well. Tip: Freshly grated cheese melts more smoothly than pre-shredded.
5. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is lightly golden and the casserole is bubbly.

When it comes out of the oven, the casserole should be creamy with a slight crunch from the broccoli. For a colorful twist, serve it with a side of roasted cherry tomatoes or a crisp green salad.

Spicy Chicken Orzo with Kale and Chickpeas

You’re about to embark on a culinary journey that combines the hearty textures of orzo and chickpeas with the bold flavors of spicy chicken and kale. This dish is perfect for those who appreciate a meal that’s as nutritious as it is delicious, offering a balanced mix of protein, fiber, and greens.

Ingredients

– 1 lb boneless, skinless chicken breasts, cubed
– 1 tbsp olive oil
– 1 cup orzo
– 2 cups kale, chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cloves garlic, minced
– 1 tsp red pepper flakes
– 2 cups chicken broth
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add 1 lb cubed chicken breasts to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes until the chicken is no longer pink inside. Tip: Ensure the chicken is evenly cubed for uniform cooking.
3. Stir in 2 cloves minced garlic and 1 tsp red pepper flakes, cooking for 1 minute until fragrant.
4. Add 1 cup orzo to the skillet, toasting it lightly for 2 minutes to enhance its nutty flavor. Tip: Keep stirring the orzo to prevent it from burning.
5. Pour in 2 cups chicken broth, bringing the mixture to a boil. Then reduce the heat to low, cover, and simmer for 10 minutes until the orzo is tender.
6. Fold in 2 cups chopped kale and 1 can drained chickpeas, cooking for an additional 3-4 minutes until the kale is wilted. Tip: Add the kale last to preserve its vibrant color and nutrients.
7. Remove from heat and let it sit covered for 2 minutes before serving.
Mouthwatering and satisfying, this Spicy Chicken Orzo with Kale and Chickpeas boasts a delightful contrast of textures—from the tender chicken and creamy chickpeas to the al dente orzo and crisp kale. Serve it with a sprinkle of Parmesan cheese or a side of crusty bread to soak up the flavorful broth.

Chicken Orzo Pasta Salad with Cucumbers and Dill

Very few dishes strike the perfect balance between hearty and refreshing quite like this one, making it an ideal choice for any season. With its combination of tender chicken, al dente orzo, crisp cucumbers, and fresh dill, it’s a symphony of textures and flavors that’s both satisfying and light.

Ingredients

– 2 cups orzo pasta
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups diced cucumbers
– 1/4 cup chopped fresh dill
– 1/4 cup lemon juice
– 1/2 cup feta cheese, crumbled

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups orzo pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the orzo cooks, heat 1 tbsp olive oil in a skillet over medium-high heat.
4. Season 1 lb boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet.
5. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest for 5 minutes before dicing.
7. Drain the orzo and rinse under cold water to stop the cooking process.
8. In a large bowl, combine the cooked orzo, diced chicken, 2 cups diced cucumbers, 1/4 cup chopped fresh dill, and 1/4 cup lemon juice.
9. Gently toss the salad to combine all ingredients evenly.
10. Sprinkle 1/2 cup crumbled feta cheese over the top before serving.

Bright and vibrant, this Chicken Orzo Pasta Salad with Cucumbers and Dill offers a delightful crunch from the cucumbers, a creamy tang from the feta, and a fresh herbal note from the dill. Serve it chilled on a warm day or as a colorful side dish at your next gathering.

Low-Fat Chicken Orzo with Mushrooms and Spinach

Begin by preparing a dish that’s as nutritious as it is delicious, perfect for a weeknight dinner that doesn’t skimp on flavor. This recipe combines tender chicken, hearty orzo, earthy mushrooms, and fresh spinach into a comforting meal that’s surprisingly low in fat.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 2 cups sliced mushrooms
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 1 lb cubed chicken breasts to the skillet, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme. Cook for 5-7 minutes, until the chicken is no longer pink inside.
3. Remove the chicken from the skillet and set aside. In the same skillet, add 2 cups sliced mushrooms and 2 cloves minced garlic. Cook for 3-4 minutes, until the mushrooms are softened.
4. Add 1 cup orzo pasta to the skillet, stirring to combine with the mushrooms and garlic.
5. Pour in 2 cups low-sodium chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the orzo is tender and the liquid is absorbed.
6. Stir in 2 cups fresh spinach and the cooked chicken, cooking for an additional 2-3 minutes, until the spinach is wilted.

Combining the textures of tender chicken and al dente orzo with the flavors of garlic, thyme, and earthy mushrooms, this dish is a satisfying meal on its own. For an extra touch of brightness, serve with a squeeze of lemon juice or a sprinkle of grated Parmesan cheese.

Healthy Chicken Orzo Soup with Carrots and Celery

Gathering around a pot of simmering soup is one of life’s simple pleasures, especially when it’s as nourishing as this Healthy Chicken Orzo Soup with Carrots and Celery. Perfect for beginners, this recipe walks you through each step to create a comforting bowl that’s both flavorful and wholesome.

Ingredients

• 1 tbsp olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced carrots and 1 cup diced celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
3. Place 1 lb boneless, skinless chicken breasts into the pot. Pour in 6 cups chicken broth, ensuring the chicken is fully submerged.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer until the chicken is cooked through, about 20 minutes.
5. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
6. Return the shredded chicken to the pot. Add 1 cup orzo pasta, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
7. Simmer uncovered, stirring occasionally, until the orzo is tender, about 10 minutes.
8. Stir in 2 tbsp chopped fresh parsley just before serving.

Delight in the tender chunks of chicken and perfectly cooked orzo, all swimming in a savory broth enriched with the sweetness of carrots and the freshness of celery. Serve with a sprinkle of extra parsley on top for a pop of color and flavor.

Balsamic Glazed Chicken with Orzo and Asparagus

Ready to elevate your weeknight dinner with a dish that’s as nutritious as it is delicious? This balsamic glazed chicken with orzo and asparagus combines savory, sweet, and tangy flavors in a one-pan wonder that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 cup orzo
• 2 cups chicken broth
• 1 bunch asparagus, trimmed
• 2 cloves garlic, minced
• Salt and pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Add orzo to the skillet and toast for 1 minute, stirring constantly.
6. Pour in chicken broth, bring to a simmer, then arrange asparagus on top of the orzo.
7. Return the chicken to the skillet, nestling it among the asparagus and orzo.
8. In a small bowl, whisk together balsamic vinegar and honey. Pour over the chicken.
9. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let rest for 5 minutes before serving to allow the flavors to meld.

Enjoy the tender, juicy chicken paired with the slight crunch of asparagus and the creamy texture of orzo, all brought together by the rich, glossy balsamic glaze. For an extra touch of elegance, garnish with freshly grated Parmesan or a sprinkle of chopped parsley.

Chicken Orzo with Roasted Red Pepper Sauce

Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any weeknight dinner. This Chicken Orzo with Roasted Red Pepper Sauce combines tender chicken, creamy orzo, and a vibrant sauce for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup orzo
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 cup roasted red peppers, drained
• 2 cloves garlic
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown. Remove from skillet and set aside.
3. In the same skillet, add orzo and toast for 1-2 minutes, stirring constantly, until lightly golden.
4. Pour in chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
5. Return the chicken to the skillet, nestling it into the orzo. Cover and transfer to the oven. Bake for 20 minutes, or until the chicken is cooked through and the orzo is tender.
6. While the chicken and orzo cook, blend roasted red peppers, garlic, heavy cream, salt, and pepper in a blender until smooth.
7. Once the chicken and orzo are done, remove from the oven. Stir in the red pepper sauce and Parmesan cheese until well combined.
8. Let the dish sit for 5 minutes before serving to allow the sauce to thicken slightly.

Velvety smooth roasted red pepper sauce coats each piece of chicken and orzo, offering a slightly sweet and smoky flavor. Serve this dish with a sprinkle of fresh basil or a side of steamed greens for a complete meal.

Healthy Chicken Orzo Stir-Fry with Snap Peas

Every home cook needs a go-to recipe that’s both nutritious and easy to whip up on a busy weeknight. This Healthy Chicken Orzo Stir-Fry with Snap Peas is just that—a vibrant, one-pan meal that comes together in under 30 minutes.

Ingredients

• 1 cup orzo pasta
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1 tbsp soy sauce
• 1/2 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 cup orzo pasta and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the orzo cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breasts and cook until golden brown and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add 1 cup snap peas and 2 minced garlic cloves to the skillet. Stir-fry for 2 minutes until the snap peas are bright green but still crisp. Tip: Stir constantly to prevent the garlic from burning.
4. Pour in 1/2 cup chicken broth and 1 tbsp soy sauce. Bring to a simmer, then reduce heat to low and let it thicken slightly, about 2 minutes.
5. Stir in the cooked orzo and 1/2 tsp red pepper flakes. Toss everything together until well combined and heated through, about 1 minute. Tip: For extra flavor, let the dish sit for a couple of minutes off the heat before serving.
6. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

Great for meal prep, this stir-fry offers a delightful contrast of textures—tender chicken, crisp snap peas, and chewy orzo. Serve it with a squeeze of lemon for a bright finish or pack it cold for a satisfying lunch the next day.

Chicken Orzo with Lemon and Fresh Herbs

Mastering the art of combining simple ingredients to create a flavorful dish is a skill every home cook should have. This Chicken Orzo with Lemon and Fresh Herbs is a perfect example, offering a bright, herbaceous flavor that’s both comforting and refreshing.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups orzo pasta
• 4 cups chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, zested

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
3. Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing into strips.
4. In the same skillet, add orzo and toast for 1-2 minutes, stirring constantly, until lightly golden.
5. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until orzo is al dente.
6. Stir in lemon juice, parsley, dill, and lemon zest. Add sliced chicken back to the skillet and toss to combine.
7. Cook for an additional 2 minutes, or until everything is heated through.

Unbelievably tender chicken paired with perfectly cooked orzo makes this dish a standout. The lemon and fresh herbs brighten every bite, making it ideal for a light dinner or a refreshing lunch the next day.

Healthy Chicken Orzo with Zucchini and Squash

Gathering the right ingredients and following these steps will lead you to a delightful Healthy Chicken Orzo with Zucchini and Squash. This dish is perfect for those seeking a nutritious, flavorful meal that’s easy to prepare.

Ingredients

• 1 cup orzo
• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 2 cups zucchini, diced
• 2 cups yellow squash, diced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 4 cups chicken broth
• 1/4 cup parmesan cheese, grated

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add diced chicken breast, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil. Add zucchini, yellow squash, and garlic, cooking until slightly softened, about 3-4 minutes. Tip: Stir occasionally to prevent sticking.
5. Add orzo to the skillet, toasting for 1-2 minutes until lightly golden.
6. Pour in chicken broth, remaining salt, pepper, and dried oregano. Bring to a boil, then reduce heat to a simmer.
7. Cover and cook for 10 minutes, or until orzo is tender and liquid is absorbed. Tip: Check occasionally to ensure the orzo doesn’t stick to the bottom.
8. Stir in cooked chicken and parmesan cheese until well combined.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A harmonious blend of tender orzo, juicy chicken, and vibrant vegetables makes this dish a comforting yet light option. Serve it with a sprinkle of extra parmesan or a side of crusty bread for added texture.

Chicken Orzo with Pesto and Cherry Tomatoes

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is in color, perfect for those who appreciate a meal that’s both comforting and refreshing. This recipe combines tender chicken, al dente orzo, fresh pesto, and sweet cherry tomatoes for a dish that’s sure to impress.

Ingredients

• 1 cup orzo
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese

Instructions

1. In a medium saucepan, bring 2 cups of chicken broth to a boil over high heat.
2. Add 1 cup of orzo to the boiling broth, reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
3. While the orzo cooks, season 1 lb of chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
6. Drain any excess liquid from the orzo and return it to the saucepan. Stir in 1/2 cup pesto until the orzo is evenly coated.
7. Add the sliced chicken and 1 cup of halved cherry tomatoes to the orzo, gently folding them in to combine.
8. Sprinkle 1/4 cup grated Parmesan cheese over the top before serving.

Finished with a sprinkle of Parmesan, this dish offers a delightful contrast of textures—from the creamy orzo to the juicy tomatoes and tender chicken. For an extra touch of freshness, serve it with a side of arugula salad dressed in lemon vinaigrette.

Healthy Chicken Orzo with Black Beans and Corn

Venturing into the kitchen to whip up a nutritious and satisfying meal doesn’t have to be daunting. This Healthy Chicken Orzo with Black Beans and Corn is a perfect dish to start with, combining simple ingredients into a flavorful one-pot wonder.

Ingredients

• 1 cup orzo
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup black beans, rinsed
• 1 cup corn kernels
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced chicken breast to the skillet, seasoning with garlic powder, cumin, salt, and black pepper. Cook until the chicken is no longer pink, about 5-7 minutes, stirring occasionally.
3. Tip: Ensure the chicken is evenly diced for uniform cooking.
4. Pour in the chicken broth and bring to a boil over high heat.
5. Stir in the orzo, reduce heat to medium-low, and simmer uncovered for 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
6. Tip: Stir the orzo occasionally to prevent sticking.
7. Add the black beans and corn to the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through.
8. Tip: For a fresher taste, use corn cut straight from the cob during summer months.
9. Remove from heat and sprinkle with fresh cilantro before serving.

Bright flavors and textures make this dish a standout, with the orzo’s tenderness contrasting beautifully with the crunch of corn and the heartiness of black beans. Serve it in a bowl topped with avocado slices for an extra creamy texture.

Chicken Orzo with Sweet Potatoes and Brussels Sprouts

Sometimes, the best meals come from combining simple ingredients into a harmonious dish. This recipe for chicken orzo with sweet potatoes and Brussels sprouts is a perfect example, offering a balance of flavors and textures that’s both satisfying and straightforward to prepare.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup orzo pasta
• 2 cups sweet potatoes, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups chicken broth

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. In a large bowl, toss the sweet potatoes and Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder until evenly coated.
3. Spread the vegetables on a baking sheet in a single layer and roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning them with the remaining salt, pepper, garlic powder, and onion powder. Cook for 5-7 minutes, until the chicken is no longer pink in the center.
5. Remove the chicken from the skillet and set aside. In the same skillet, add the orzo and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, or until the orzo is tender and the liquid is absorbed.
6. Once the orzo is cooked, stir in the roasted vegetables and chicken. Cook for an additional 2 minutes to heat through.

This dish delivers a delightful contrast between the creamy orzo, tender chicken, and the slight crunch of roasted vegetables. For an extra touch of freshness, serve it with a sprinkle of chopped parsley or a squeeze of lemon juice.

Conclusion

Bringing together a variety of flavors and occasions, these 22 healthy chicken orzo recipes are sure to inspire your next meal. Whether you’re cooking for a weeknight dinner or a special gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest for others to enjoy!

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