Description
This One Pot Chicken Orzo recipe combines tender chicken breasts with fresh asparagus, spinach, and creamy parmesan in a quick and easy skillet meal. Perfect for a wholesome dinner, the orzo pasta cooks right in the chicken broth alongside sautéed veggies, offering a comforting, flavorful, and nutritious dish in just 45 minutes.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cut into 1” pieces
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Vegetables and Aromatics
- ½ cup diced yellow onion (about ½ medium onion)
- 2 cups chopped fresh asparagus spears, cut into 1 inch pieces
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 2 cups fresh spinach
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
Other Ingredients
- 2 tablespoons olive oil (divided)
- 8 ounces dry orzo pasta
- 2 ½ cups low sodium chicken broth
- ⅓ cup half and half (or substitute milk)
- ⅓ cup freshly grated parmesan cheese
- Chopped fresh parsley and extra parmesan for garnish
Instructions
- Season the chicken: In a small bowl, combine the cubed chicken pieces with garlic powder, salt, black pepper, and red pepper flakes. Toss well to evenly coat the chicken with the spices.
- 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 golden brown on all sides and cooked through. Remove the chicken from the pan and set aside in a bowl.
- Sauté the asparagus: Without cleaning the pan, add the remaining tablespoon of olive oil. Add the chopped asparagus and sauté for 2 minutes until tender but still crisp. Remove and set aside with the cooked chicken.
- Cook the aromatics and toast orzo: Add the diced onion to the same pan and sauté for about 3 minutes until softened. Stir in the orzo pasta and minced garlic, cooking for another 3 minutes until the orzo begins to toast slightly, enhancing its flavor.
- Simmer the orzo: Pour in the chicken broth and bring the mixture to a simmer. Stir occasionally, scraping the bottom of the pan to prevent sticking. Cover with a lid and let cook for 7 minutes or until most of the liquid has been absorbed, stirring halfway through to ensure even cooking.
- Combine and finish: Stir the cooked chicken and asparagus back into the pan. Add the half and half, freshly grated parmesan, fresh spinach, and thyme. Heat for 1 to 2 minutes until everything is warmed through and the spinach has wilted.
- Serve: Spoon the orzo mixture onto plates and garnish with chopped fresh parsley and extra grated parmesan cheese for added flavor and freshness. Serve immediately for best taste.
Notes
- You can microwave the chicken broth before adding to the pan to speed up cooking time.
- If using dried thyme instead of fresh, reduce the amount to ¼ teaspoon.
- Substitute half and half with milk for a lighter dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra spice, increase the red pepper flakes or add a dash of hot sauce when serving.
