Juicy chicken with tender orzo and broccoli simmered in a creamy cottage cheese sauce. One pan. Big flavor. A high-protein dinner that feels rich but stays light enough for any night of the week.
If you love fast one-pan dishes, try my One-pot gnocchi with chicken and broccoli, One-pot kielbasa with potatoes or this Healthy ratatouille orzo.
Why this recipe is a game-changer
Whether you’re feeding picky eaters or just want something cozy that won’t weigh you down, this chicken and orzo recipe delivers.
The cottage cheese melts into the orzo for a creamy sauce that coats every bite. Golden-seared chicken brings the comfort, while the greens keep it healthy, and it all comes together in one skillet in about 30 minutes.
Minimal cleanup. Balanced. Satisfying.
Pro tips (so the sauce stays silky)
- Add the cottage cheese over low heat so it stays smooth.
- For an extra velvety texture, blend the cottage cheese first. Optional, but very restaurant-y.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO or follow along on my YouTube Channel.
Adaptations
- Swap broccoli rabe for asparagus, green peas, zucchini, green beans, or spinach.
- Try turkey, shrimp, or salmon instead of chicken.
- Want it richer? Replace the cottage cheese with Boursin. Use less and loosen with broth so it stays saucy, not heavy.
- Prefer another grain? Use rice or quinoa and cook according to package directions.
Flavor variations
- Mediterranean: Stir in sun-dried tomatoes, olives, and a pinch of oregano. Finish with crumbled feta and a squeeze of lemon.
- Spicy tomato: Add 1–2 tablespoons tomato paste while sautéing. Stir in chili flakes or a spoon of harissa. Finish with extra Parmesan.
- Lemon-dill: Add extra lemon zest and a handful of fresh dill at the end. Great with shrimp instead of chicken.
Make ahead
Prepare 1 day in advance. Store in the fridge and reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Storage
Keeps up to 3 days in the fridge. Reheat slowly with a splash of liquid to bring the sauce back to life.
One-Pan Chicken Cottage Cheese Orzo
Ingredients
- 1.1 pounds chicken tenderloin
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tbsp olive oil
- 4 garlic cloves - minced
- 1 yellow onion - small, diced
- 1 ½ cups orzo
- 7 ounces broccoli rabe - chopped
- 3 cups chicken broth
- 2 tbsp lemon juice
- 7 ounces cottage cheese
- ½ cup Parmesan - grated, optional
- 2 tbsp parsley - chopped
- chili flakes - for topping
Instructions
- Season the chicken tenderloins with salt, black pepper, paprika, and garlic powder.
- Heat the oil in a large heavy-bottomed nonstick skillet over medium-high heat. Add the chicken in a single layer and sear for about 3 minutes per side, until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium. Add the diced onion and minced garlic, cook for about 3 minutes, until softened.
- Meanwhile, roughly chop the broccoli rabe. Add the orzo, broccoli rabe, and chicken broth to the skillet. Stir, then simmer uncovered over low heat for about 10 minutes, until the orzo is al dente and most of the liquid is absorbed. Stir often so the orzo doesn’t stick to the bottom.
- Stir in the cottage cheese and lemon juice. Add Parmesan if using. Taste and adjust seasoning.
- Return the chicken to the skillet and simmer for about 3 minutes, just to warm through. Finish with chopped parsley and chili flakes. Serve right away. Enjoy!
Video
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