Credit:

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

Active Time:

45 mins

Total Time:

45 mins

Servings:

4

Nutrition Profile:

• This quick and flavorful one-skillet meal is perfect for weeknight dinners.
• This dish is packed full of protein, fiber and essential nutrients, like vitamin C and folate.
• Save time by using a low-sodium rotisserie chicken. This lets you skip Step 2 and just add the chicken in Step 6.

Our High-Protein Balsamic Chicken Orzo is a one-skillet meal that you’ll be making on repeat. Tender, juicy chicken thighs are nestled into a bed of fiber-filled whole-wheat orzo pasta that has soaked up the luscious, creamy sauce. Antioxidant-rich bell peppers, shallots and garlic and heart-healthy spinach add nutrients and color to this satisfying dish. The addition of Parmesan and tangy balsamic vinegar at the end is the epitome of flavor on flavor. Keep reading for our expert tips on food safety, time-savers and more.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Chicken thighs are less likely to dry out while cooking than chicken breasts. Use an instant-read thermometer, aiming for a temperature of 165°F.
• For a quicker alternative, you can purchase a low-sodium rotisserie chicken, which allows you to skip Step 2 and add it in Step 6.
• For added flavor, consider topping the dish with crumbled feta or goat cheese.
• A drizzle of balsamic glaze over the finished dish would not only enhance its sweetness but also ensure a nice presentation.

Nutrition Notes

• Chicken thighs are a mix of white and dark meat. This combo adds slightly more fat to the chicken but also adds more moisture, tenderness and flavor. Chicken thighs have a small amount of iron, necessary for energy needs. You’ll also get a mix of B vitamins for metabolic health.
• Using whole-wheat orzo will provide more protein and fiber than traditional white pasta. This hunger-crushing combination will help keep you fuller for longer. The extra fiber is also great for your digestive health.
• Spinach is excellent for pasta dishes because it wilts down to a concentrated form, allowing you to eat more nutrients. Spinach is a good source of folate—an important vitamin for preventing neural tube defects during pregnancy, but also for maintaining a healthy heart in all adults.

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

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Ingredients

1/2x

1x

2x

Original recipe (1X) yields 4 servings

4 (4-ounce) boneless, skinless chicken thighs, trimmed

1 teaspoon ground pepper

⅛ teaspoon salt plus ½ teaspoon, divided

3 tablespoons extra-virgin olive oil, divided

2 small red or orange bell peppers, sliced (about 1½ cups)

1 medium shallot, sliced (about ½ cup)

6 cloves garlic, sliced (about 2 tablespoons)

3 cups unsalted chicken broth, divided

1½ cups whole-wheat orzo

⅔ cup heavy cream

1 (5-ounce) package baby spinach (about 5 packed cups)

¼ cup grated Parmesan cheese

2 tablespoons balsamic vinegar, divided

1 tablespoon thinly sliced fresh chives

Directions

Pat trimmed chicken thighs dry; sprinkle with 1 teaspoon pepper and ⅛ teaspoon salt. 1.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken, skinned-side down; cook undisturbed until browned and an instant-read thermometer inserted in the thickest part registers 160°F, 6 to 7 minutes per side. Transfer to a plate and cover to keep warm.

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall. 1.

Add the remaining 1 tablespoon oil to the skillet. Add sliced bell peppers and sliced shallot; cook, stirring often, until softened, about 3 minutes. Add sliced garlic and ¼ cup broth; cook, scraping up browned bits, until evaporated, 1 to 2 minutes. Stir in 1½ cups orzo; cook, stirring, until lightly toasted, about 1 minute.

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall. 1.

Stir in the remaining 2¾ cups broth, ⅔ cup cream and ½ teaspoon salt. Bring to a simmer over medium-high heat, then reduce heat to maintain a lively simmer; cook, stirring occasionally, until the orzo is tender, 12 to 14 minutes. 1.

Remove from heat and stir in 5 ounces baby spinach until wilted, about 2 minutes. Stir in ¼ cup Parmesan and 1½ tablespoons vinegar. Spread the mixture evenly in the skillet.

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall. 1.

Nestle the chicken into the orzo mixture. Cover and let stand until warmed through, about 3 minutes. Drizzle the chicken with the remaining 1½ teaspoons vinegar, and sprinkle with 1 tablespoon chives.

Frequently Asked Questions

Absolutely, but keep in mind that the texture and nutritional aspects won’t be the same. Substitutes for orzo in dishes like this one typically include small pasta varieties like pearl couscous, ditalini or even quinoa. When using a substitute, you might need to add a little extra chicken broth to the skillet, as different pastas and grains can absorb more liquid than others.

You can easily make this dish vegetarian by substituting the chicken thighs with chickpeas and using a plant-based cheese. Be sure to check the cheese label to confirm that the Parmesan doesn’t contain animal rennet. Additionally, replace the chicken broth with vegetable broth. If you prefer to avoid dairy, use a dairy-free heavy cream.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. We recommend reheating in a skillet over low heat until the food is heated through. If you prefer to use the microwave, heat the dish on Low in 1-minute increments until it reaches the desired temperature. You may need to add a little chicken broth if there isn’t enough liquid.

You can substitute half-and-half or whole milk for the heavy cream. Because these options are thinner, the finished dish may have a looser consistency. We don’t recommend using yogurt, which can separate as it cooks.

Recipe developed by Marianne Williams

EatingWell.com, October 2025

Nutrition Facts (per serving)

630	Calories
37g	Fat
40g	Carbs
39g	Protein

Nutrition Facts Servings Per Recipe 4 Serving Size 1 chicken thigh & about ¾ cup orzo Calories 630 % Daily Value * Total Carbohydrate 40g 14% Dietary Fiber 7g 25% Total Sugars 7g Added Sugars 0g 0% Protein 39g 79% Total Fat 37g 48% Saturated Fat 15g 73% Cholesterol 193mg 64% Vitamin A 503µg Vitamin C 71mg 79% Vitamin D 1µg Vitamin E 4mg 29% Folate 127µg Vitamin K 199µg Sodium 730mg 32% Calcium 184mg 14% Iron 5mg 26% Magnesium 132mg 31% Potassium 895mg 19% Zinc 4mg 38% Vitamin B12 1µg Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Sarah Pflugradt, Ph.D., RDN, CSCS

Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition.

and

Linda Frahm

Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.