Chicken and Chorizo Orzo

Last updated on: March 11, 2026

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Long day? Same. This chicken and chorizo orzo is exactly the sort of dinner I lean on when I want something comforting, protein-packed and deeply satisfying without turning the kitchen into a crime scene.

Everything cooks in one pan, the orzo absorbs all the flavour like a greedy wee sponge, and somehow it tastes like you’ve been standing stirring for hours.

You’re looking at roughly 40 g protein per serving, coming mainly from chicken thigh fillets, with calories sitting around 620 per portion.

It’s rich, glossy and creamy without a drop of actual cream, thanks to the starch from the orzo and the oils from the chorizo doing the heavy lifting.

You’ll just need a large, deep pan or sauté pan and about 30 minutes of your life. Weeknight-friendly, family-approved, and very much a “why don’t I make this more often?” kind of meal.

Why You’ll Love This High-Protein Recipe

• Around 40 g protein per serving to keep you full and satisfied.

• One pan, minimal washing up, maximum smugness.

• Creamy, rich texture without adding cream.

• Uses simple supermarket ingredients.

• Ideal for busy weeknights when effort levels are low but standards are high.

The Key Ingredients

Chicken Thigh Fillets. The undisputed king of juicy, tender meat. Chicken breast is fine, but thighs bring more flavour and don’t dry out faster than your phone battery.

Chorizo. Smoky, spicy, and packed with paprika-infused magic. It adds depth to the dish and makes you feel like you’re eating something fancy—even though you made it in one pan.

Orzo Pasta. Looks like rice, cooks like pasta, absorbs sauce like a sponge. Orzo is the reason this dish turns into creamy, saucy heaven. A must-have for a high protein orzo recipe.

Red Wine. A splash for the pan, a sip for the chef. Adds richness and depth (and gives you an excuse to open a bottle midweek).

Sun-Dried Tomatoes. Intensely sweet, tangy, and bursting with flavour. They take this dish from “tasty” to “where have you been all my life?”

Garlic. Because every great meal starts with “chop some garlic.”

Chicken Stock. The liquid gold that brings everything together. You can make your own… or just use a stock cube like the rest of us.

Basil Leaves. Fresh basil at the end makes it look like you put in extra effort. It also adds a lovely fragrant finish.

Chicken and Chorizo Orzo

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5 from 2 reviews

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One-pan chicken and chorizo orzo is a simple, comforting meal packed with Mediterranean flavours. Ready in 30 minutes! Try this rich, smoky chicken and chorizo orzo recipe! One-pan, high-protein, and ridiculously delicious.

• Total Time: 0 hours
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp extra virgin olive oil
• 500g chicken thigh fillets, chopped
• 1 onion, finely chopped
• 1 red pepper, deseeded, finely chopped
• 50 g chorizo, finely chopped
• 10 g garlic cloves, finely chopped
• 100 ml red wine
• 150 g baby plum tomatoes, halved
• 100 g sun-dried tomatoes, halved
• 1 tsp dried oregano
• 1 tsp thyme leaves
• 1/2 tsp chilli flakes
• 1 L chicken stock, made with one stock cube
• 250g orzo pasta, raw weight

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Instructions

First, grab a big, deep pan. This is a one-pan recipe, so don’t try to cram it all into a tiny frying pan.

Heat the olive oil, season your chicken, and brown it for 5 minutes. It won’t be fully cooked yet, but that’s fine—we’re playing the long game. Remove and set aside.

Next, chuck in the onion, pepper, and chorizo. Let them sizzle for a few minutes until the onions go soft and your kitchen starts smelling like a fancy Mediterranean restaurant.

Throw in the garlic, but only for 30 seconds—garlic burns faster than Scottish people in the sun.

Time for the red wine. Pour it in and let it simmer down. Most of it should evaporate, leaving only the good, deep flavour behind.

Now, return the chicken to the pan and introduce it to the tomatoes (both kinds), herbs, chilli flakes, and chicken stock. Stir in the orzo and let the magic happen.

Simmer everything on medium heat for 15-20 minutes, stirring occasionally to stop the orzo from sticking. If it starts to look a bit dry, add a splash more stock.

Once the orzo is tender and has soaked up all the goodness, stir through the basil and serve.

Then, pat yourself on the back—you’ve just made a restaurant-quality dish in one pan.

• Author: Scott Baptie
• Prep Time: 10 mis
• Cook Time: 30 mins
• Category: Main Course
• Method: Stove Top
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1
• Calories: 620
• Fat: 24 g
• Carbohydrates: 61 g
• Protein: 40 g

Recipe Video

How to Store and Reheat

Storing Leftovers

Once your high protein orzo recipe has cooled, transfer it to an airtight container and pop it in the fridge. It’ll keep for up to 3 days, though be warned—the orzo will soak up more liquid as it sits, so expect it to thicken.

Freezing

You can freeze it, but orzo tends to go a little mushy after defrosting. If that doesn’t bother you, freeze it in portions for up to 2 months. Make sure it’s completely cool before freezing, and defrost overnight in the fridge before reheating.

Reheating

To bring your orzo back to life, add a splash of water or stock before reheating to loosen it up. You can warm it in a microwave (covered, stirring halfway) or on the hob over low heat, stirring occasionally. Just don’t boil it to death, or you’ll end up with chicken and chorizo porridge.

FAQs

Can I use chicken breast instead of thighs?

You can, but chicken thighs stay juicier. If using breast, keep an eye on it so it doesn’t turn into shoe leather.

Do I have to use red wine?

No, but it adds depth. You can swap it for extra stock, but let’s be honest—you probably already have a bottle open.

What type of chorizo should I use?

Go for semi-cured Spanish chorizo—the kind that releases all those lovely oils when cooked. Pre-cooked chorizo won’t have the same magic.

Can I make chicken and chorizo orzo gluten-free?

Yep! Swap the orzo for gluten-free pasta or even rice. Cooking times may vary, so keep an eye on it.

Can I freeze chicken and chorizo orzo?

You can, but the texture of the orzo might change slightly. If freezing, let it cool completely first, then freeze in portions.

What should I serve with chicken and chorizo orzo?

Honestly, it’s a meal in itself, but if you’re feeling fancy, serve with garlic bread or a simple green salad.

If You Liked Chicken and Chorizo Orzo, Try These

Marry Me Chicken Orzo. Creamy, cheesy, herby and high in protein, this one-pot marry me chicken orzo is a weeknight winner. Ready in 30 minutes with barely any washing up. Ideal for romancing yourself, your partner, or your hungry flatmate. No ring required.

Chicken and Chorizo Risotto. Love the chicken and chorizo combo? Then you’ll be all over this creamy, smoky risotto. It’s packed with bold Mediterranean flavours, with the richness of chorizo balancing perfectly with the velvety risotto rice. It’s high in protein and comfort food at its best, without requiring hours of stirring. Perfect for when you want something a little fancy, but still easy enough for a weeknight dinner.

Sticky Chicken Thighs. Sweet, savoury, and ridiculously juicy, these sticky chicken thighs are finger-licking good (literally). The sticky glaze caramelises beautifully, giving you crispy, golden skin with tender, flavourful meat underneath. Plus, thighs stay moist no matter what, making this a stress-free recipe. Serve with rice, veggies, or just eat them straight off the plate—we won’t judge.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.