Description
A flavorful and comforting one pot chicken orzo recipe combining tender chicken, fresh asparagus, and spinach in a creamy parmesan sauce. This easy-to-make skillet meal is perfect for a wholesome weeknight dinner ready in 45 minutes.
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed into 1” pieces
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
Vegetables & Aromatics
- ½ cup diced yellow onion (about 1/2 medium onion)
- 2 cups chopped fresh asparagus spears, cut into 1 inch pieces
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups fresh spinach
Other Ingredients
- 8 ounces dry orzo
- 2 ½ cups low sodium chicken broth
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- ⅓ cup half and half (can substitute milk)
- ⅓ cup freshly grated Parmesan cheese
- Chopped fresh parsley and extra Parmesan for garnish
Instructions
- Prepare Chicken: In a small bowl, combine the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes. Toss well to evenly coat the chicken pieces.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large high-sided pan over medium-high heat. Add the seasoned chicken and cook for 10-12 minutes, turning occasionally, until the chicken is browned on all sides. Remove chicken from the pan and set aside in a bowl.
- Sauté Asparagus: In the same pan, add the remaining tablespoon of olive oil. Add the chopped asparagus and sauté for about 2 minutes until tender but still crisp. Remove and set aside with the cooked chicken.
- Cook Onions and Toast Orzo: Add diced onions to the pan and sauté until softened, about 3 minutes. Add the orzo and minced garlic, cooking and stirring frequently until the orzo begins to toast slightly, about 3 minutes.
- Simmer Orzo: Pour in the low sodium chicken broth and bring the mixture to a simmer, stirring occasionally and scraping the bottom of the pan to prevent sticking. Cover the pan with a lid and cook for about 7 minutes, stirring halfway through, until most of the liquid is absorbed and the orzo is tender.
- Combine Ingredients: Stir the cooked chicken, asparagus, half and half, freshly grated Parmesan, fresh spinach, and thyme into the pan. Cook for an additional 1-2 minutes, until heated through and spinach is wilted.
- Serve: Immediately plate the orzo mixture and garnish with chopped fresh parsley and extra grated Parmesan cheese for added flavor and presentation.
Notes
- Microwaving the chicken broth before adding it to the pan can speed up cooking time.
- Substitute half and half with milk for a lighter version.
- Use dried thyme if fresh is unavailable; reduce quantity appropriately.
- Ensure orzo is stirred frequently when toasting to prevent burning.
- For spicier dish, increase red pepper flakes according to preference.
