Description
A delightful one-pot chicken orzo recipe that is quick and easy to make, perfect for a satisfying weeknight meal. Tender chicken, orzo pasta, fresh vegetables, and creamy parmesan come together in a flavorful dish that the whole family will love.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or tenders cubed into 1” pieces
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil divided
For the Orzo:
- 1/2 cup diced yellow onion about 1/2 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 1/2 cups low sodium chicken broth
- 2 sprigs fresh thyme can sub 1/4 teaspoon dried thyme
- 1/3 cup half and half can sub milk
- 1/3 cup freshly grated parmesan
- 2 cups fresh spinach
- Chopped fresh parsley and extra Parmesan for garnish
Instructions
- Prepare the Chicken: In a bowl, toss chicken chunks with garlic powder, salt, pepper, and red pepper flakes.
- Cook the Chicken: Brown seasoned chicken in olive oil, then set aside.
- Sauté Vegetables: Sauté asparagus, then onion, garlic, and orzo.
- Add Broth and Simmer: Pour in broth, simmer until absorbed.
- Combine Ingredients: Stir in chicken, half and half, parmesan, spinach, and thyme.
- Finish and Serve: Heat until warm, then garnish with parsley and parmesan before serving.
Notes
- Feel free to substitute other vegetables like peas or bell peppers.
- Adjust the spice level by increasing or decreasing the red pepper flakes.
- This dish reheats well for leftovers the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
