Description
A delicious and comforting one-pot chicken orzo dish packed with tender chicken, fresh asparagus, spinach, and a creamy parmesan finish, perfect for a nutritious weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed into 1-inch pieces
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Vegetables & Others
- 2 tablespoons olive oil, divided
- ½ cup diced yellow onion (about half a medium onion)
- 2 cups chopped fresh asparagus spears, cut into 1-inch pieces
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 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
- 2 cups fresh spinach
- Chopped fresh parsley and extra parmesan for garnish
Instructions
- Season the Chicken: In a small bowl, combine the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes, tossing well to coat each piece evenly.
- Cook the 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 to 12 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Asparagus: In the same pan (no cleaning necessary), add the remaining tablespoon of olive oil. Add the asparagus and sauté for 2 minutes until tender but still crisp. Remove asparagus and set aside with the chicken.
- Cook Onion and Toast Orzo: Add diced onion to the pan and sauté for about 3 minutes until softened. Stir in the orzo and minced garlic; continue cooking for about 3 minutes until the orzo is slightly toasted, stirring frequently.
- Add Broth and Simmer: Pour in the low sodium chicken broth, bring the mixture to a simmer, scraping the bottom of the pan to release any browned bits. Cover the pan with a lid and cook for 7 minutes, stirring halfway through, until most of the liquid is absorbed and the orzo is tender.
- Combine and Finish: Stir in the cooked chicken, asparagus, half and half, freshly grated parmesan, spinach, and thyme. Heat for an additional 1 to 2 minutes until everything is warmed through and the spinach is wilted.
- Serve: Serve immediately, garnished with chopped fresh parsley and extra parmesan cheese for added flavor.
Notes
- You can microwave the chicken broth before adding it to the pan to speed up the cooking process.
- Substitute half and half with milk for a lighter version.
- Feel free to swap fresh thyme with dried thyme if fresh is not available.
- Ensure not to overcook the asparagus to keep a nice crisp texture.
- Use low sodium chicken broth to better control the saltiness of the dish.
