Chicken and Vegetable Orzo Recipe - Chicken and vegetable loaded orzo seasoned and finished with parmesan cheese. You are going to love how tasty and easy this dish comes together!
My Chicken and Vegetable Orzo recipe is one of my favorite dinners because it is loaded with healthy vegetables, chicken and is absolutely delicious! Not only does this make for a yummy dinner, but the leftovers are excellent.
This recipe will serve about four people. If you are cooking for a larger crowd, simply double the recipe.
Ingredients You Need To Make Chicken Orzo:
Orzo Pasta - Any packaged orzo you prefer. I usually buy mine at Trader Joes but any will do!
Butter - Salted or unsalted butter both work fantastic.
Olive Oil - Any oil you prefer. I would use avocado or olive oil.
Chicken Thighs - Boneless, skinless chicken thighs or chicken breasts. You may also use shredded rotisserie chicken in this recipe.
Broccoli Florets - Fresh or frozen broccoli will work great.
Red Bell Pepper - You'll need one cup of chopped red bell pepper, so about a half a large pepper.
Yellow Onion - Yellow, white, red or sweet onion all work great.
Garlic Cloves - I highly recommend using fresh garlic in this recipe but if you don't have it, use one teaspoon ground garlic in substitution.
Peas - Canned or frozen peas. If using canned, be sure to drain them first.
Balsamic Vinegar - This will add a nice flavor to the dish.
Greek Yogurt - Plain Greek yogurt or sour cream both work great in this dish.
Parmesan Cheese - I always recommend using fresh grated parmesan cheese.
Salt - Any cooking salt you prefer.
Black Pepper - Freshly cracked or ground black pepper.
Dried Basil - I used dried basil for this recipe, but you can also use fresh. If using fresh, double the amount.
Dried Parsley - I used dried parsley in this recipe and fresh parsley garnished on top. If using all fresh, double the amount.
**Full measurements and instructions are listed below.
How To Make Chicken and Vegetable Orzo:
Cook orzo according to package instructions. Drain and set aside.
Season chicken with salt and pepper on both sides.
In a large skillet over medium heat, add butter and oil. Add chicken to the skillet. Cover and cook for about 4-5 minutes. Flip chicken over and cook additional 4-5 minutes until cooked through to at least 165 degrees. Transfer chicken to cutting board.
Add onions, peppers, and broccoli to the same skillet. Cover and cook until veggies are tender. Add minced garlic and peas and cook another minute.
Cut chicken thighs up into slices or cubes and toss into the veggie mixture. Add cooked orzo, greek yogurt and balsamic vinegar to the skillet and stir to combine.
Season with parsley, basil and parmesan cheese and stir to combine.
Serve with fresh chopped parsley and extra parmesan cheese (optional). I also like to sprinkle the top with red pepper flakes for a little spice. Enjoy!
*Store leftovers in an airtight container in the fridge for about 2-3 days.
More Chicken Pasta Recipes:
Creamy Spinach Chicken Pasta - Super easy and delicious chicken pasta recipe made with spinach tossed in a creamy ricotta sauce.
Southwest Chicken Alfredo - Made with seasoned pan seared chicken, onions, garlic and penne pasta tossed in a mouthwatering southwest style cream sauce.
Chicken Pesto Pasta with Sun-Dried Tomatoes - Chicken and penne pasta tossed in a flavor packed creamy sun-dried tomato and pesto sauce.
One Pot Chicken Parmesan Pasta - Easy flavor-packed one pot chicken parmesan pasta made simply with fresh herbs and melty mozzarella cheese.
Frequently Asked Questions:
Store leftover Chicken Orzo completely cooled in an airtight container in the fridge for up to 2-3 days.
To reheat the leftover orzo pasta, place in a microwave safe bowl. Cook in the microwave in the 30 seconds increments stirring in between until nice and hot.
Orzo is a short cut style pasta that resembles rice. Orzo pasta and is also known as Risoni.
Tools to have on hand for this recipe:
- Large Skillet + Large Saucepan - To boil your orzo and for cooking chicken and vegetables in.
- Measuring Cups + Spoons - To properly measure all of your ingredients.
- Cutting Board + Chef Knife - For prepping the veggies and chicken.
Chicken and Vegetable Orzo
Ingredients
- 1 ½ cups Orzo
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 1 lb Chicken Thighs boneless, skinless
- 2 cups Broccoli Florets
- 1 cup Red Bell Pepper chopped
- 1 cup Yellow Onion chopped
- 3 Garlic Cloves minced
- ½ cup Peas frozen or canned
- 2 tablespoon Balsamic Vinegar
- ½ cup Greek Yogurt or Sour Cream
- ⅓ cup Parmesan Cheese grated
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Dried Basil
- 1 tsp Dried Parsley
- Fresh Parsley chopped, optional garnish
Instructions
- Cook orzo according to package instructions. Drain and set aside.
- Season chicken with salt and pepper on both sides.
- In a large skillet over medium heat, add butter and oil. Add chicken to the skillet. Cover and cook for about 4-5 minutes. Flip chicken over and cook additional 4-5 minutes until cooked through to at least 165 degrees. Transfer chicken to cutting board.
- Add onions, peppers, and broccoli to the same skillet. Cover and cook until veggies are tender. Add minced garlic and peas and cook another minute.
- Cut chicken thighs up into slices or cubes and toss into the veggie mixture. Add cooked orzo, greek yogurt and balsamic vinegar to the skillet and stir to combine.
- Season with parsley, basil and parmesan cheese and stir to combine.
- Serve with fresh chopped parsley and extra parmesan cheese (optional). I also like to sprinkle the top with red pepper flakes for a little spice. Enjoy!
Nutrition
Neil
Definitely recommend this dish! Great healthy option.
Sharon
Is 1 1/2 pasta measured dry or cooked?
Amanda Cooks & Styles
Hi Sharon! Dry pasta 🙂