Description
An easy creamy One Pot Chicken Orzo recipe with juicy chicken, tender pasta, and fresh veggies. A healthy protein dinner that’s quick, wholesome, and family-friendly.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- ½ cup diced yellow onion
- 2 cups chopped asparagus, cut into 1-inch pieces
- 1 tablespoon minced garlic
- 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 (or milk)
- ⅓ cup freshly grated parmesan
- 2 cups fresh spinach
- Fresh parsley and extra parmesan for garnish
Instructions
1. In a bowl, toss cubed chicken with garlic powder, salt, black pepper, and red pepper flakes.
2. Heat 1 tablespoon olive oil in a large pan over medium-high. Add chicken and cook 10-12 minutes until golden. Transfer to a bowl.
3. In the same pan, add remaining oil. Sauté asparagus 2 minutes until crisp-tender. Remove and set aside.
4. Add onion to the pan, cook 3 minutes until softened. Stir in orzo and garlic, toast lightly for 3 minutes.
5. Pour in broth, scrape bottom, and bring to a simmer. Cover and cook 7 minutes until most liquid is absorbed, stirring halfway.
6. Add chicken, asparagus, half and half, parmesan, spinach, and thyme. Stir and cook 1-2 minutes until spinach wilts.
7. Serve hot, garnished with parsley and extra parmesan.
Notes
Store leftovers in the fridge up to 5 days in an airtight container. Reheat on stove with a splash of broth to keep creamy.
Swap asparagus for zucchini, peppers, or mushrooms.
For extra creaminess, use heavy cream instead of half and half.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 546
- Sugar: 4
- Sodium: 516
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0.02
- Carbohydrates: 48
- Fiber: 3
- Protein: 48
- Cholesterol: 123