High Protein Chicken Orzo Kids Love
This creamy, one-pot chicken orzo is a weeknight hero that kids and adults alike will devour. Tender chicken thighs and a secret cottage cheese sauce pack in the protein, while the orzo cooks to a risotto-like consistency that's pure comfort. It's an easy, family-friendly meal that feels indulgent but is secretly nutritious.
Equipment
- Large, deep skillet or Dutch oven
- Small food processor or blender
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Two forks (for shredding chicken)
- Plate
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups dried orzo pasta
- 1 cup full-fat cottage cheese
- 4 cups low-sodium chicken broth
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken thighs generously with salt, pepper, and dried oregano. Sear them for 4-5 minutes per side until golden brown. Remove the chicken to a plate; it will finish cooking later.
- In the same pot, add the diced onion and cook for 3 minutes until translucent. Add the minced garlic and red pepper flakes (if using), stirring for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pot.
- Pour in the dried orzo and stir constantly for 1-2 minutes until it turns a light golden color. This toasting step adds a nutty flavor.
- Pour in the chicken broth and bring to a gentle boil. Return the seared chicken thighs to the pot, nestling them into the liquid. Reduce the heat to low, cover, and let it simmer for 12-15 minutes, stirring once halfway through.
- While the orzo cooks, blend the cottage cheese in a small food processor or blender until completely smooth, about 30 seconds. It will look like thick cream.
- Remove the pot from the heat. Take out the chicken thighs and shred them with two forks. Stir the blended cottage cheese and frozen peas into the orzo. The residual heat will warm the peas and thicken the sauce.
- Return the shredded chicken to the pot, add the Parmesan cheese, and stir until everything is creamy and combined.
- Let the dish rest, uncovered, for 5 minutes. This allows the orzo to absorb any remaining liquid and become perfectly tender. Taste and adjust seasoning with salt and pepper before serving.
Notes
For best results, do not overcook the orzo; remove it from heat when it is just al dente as it will continue to soften while resting. If the dish seems too soupy after resting, let it sit for 5 more minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth or water to restore the creamy consistency. Variations: Add lemon zest and juice for a fresh finish, stir in a can of diced tomatoes and extra red pepper flakes for a spicy version, or sauté 8 oz of sliced cremini mushrooms with the onions for an earthy depth.