Description
This flavorful one pot chicken orzo combines tender chicken, fresh asparagus, and spinach in a creamy Parmesan sauce. Easy to make and perfect for a wholesome weeknight dinner, this recipe cooks everything in one pan for minimal cleanup and maximum taste.
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 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)
- Chopped fresh parsley for garnish
Grains & Dairy
- 8 ounces dry orzo
- 2 ½ cups low sodium chicken broth
- ⅓ cup half and half (or substitute milk)
- ⅓ cup freshly grated Parmesan cheese
- Extra grated Parmesan for garnish
Instructions
- Season the chicken: In a small bowl, combine cubed chicken with garlic powder, salt, black pepper, and red pepper flakes. Toss well to evenly coat the chicken pieces with the seasoning.
- Cook the chicken: Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. Add the seasoned chicken pieces 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 in a bowl.
- Sauté asparagus: In the same pan, add the remaining 1 tablespoon olive oil. Add chopped asparagus and sauté for 2 minutes until tender-crisp. Remove the asparagus and set aside with the chicken.
- Cook onion and toast orzo: Add the diced onion to the pan and sauté until softened, about 3 minutes. Stir in the dry orzo and minced garlic, cooking for another 3 minutes until the orzo begins to toast slightly and develop a nutty aroma.
- Simmer with broth: 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 with a lid and cook for 7 minutes until most of the liquid is absorbed, stirring once halfway through cooking.
- Combine and finish: Stir in the cooked chicken, asparagus, half and half, freshly grated Parmesan, fresh spinach, and thyme. Heat for 1 to 2 minutes more until everything is warmed through and the spinach has wilted.
- Serve: Spoon the chicken orzo onto plates and garnish with chopped fresh parsley and extra grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- Microwaving the chicken broth before adding to the pan can help speed up cooking time.
- Use fresh thyme for the best flavor, but dried thyme works as a suitable substitute.
- You can substitute half and half with milk for a lighter option.
- Ensure not to overcook asparagus to maintain its crisp texture.
- For a gluten-free option, substitute orzo pasta with gluten-free pasta or rice.
