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This delicious one-pot chicken orzo recipe has become my weeknight dinner hero. Quick, flavorful, and requiring minimal cleanup, it combines tender chicken, perfectly cooked orzo, and fresh vegetables for a complete meal that feels indulgent while still being reasonably healthy.
I first created this recipe on a busy Thursday when I needed something quick yet impressive for unexpected dinner guests. Now it's in our regular rotation because my family requests it at least twice a month.
Ingredients
- Boneless skinless chicken breasts: Cut into 1" pieces. Using chicken tenders works beautifully too for even more tender results.
- Garlic powder, salt, pepper and red pepper flakes: Combine to season the chicken perfectly. The red pepper adds a subtle warmth without overwhelming heat.
- Olive oil: For sautéing. Use a good quality oil for best flavor.
- Yellow onion: Creates an aromatic base. The natural sweetness balances the savory elements.
- Fresh asparagus: Adds vibrant color and nutrition. Look for medium thickness spears for optimal texture.
- Minced garlic: For that essential aromatic punch. Fresh cloves provide the best flavor.
- Dry orzo: A rice shaped pasta that cooks quickly and absorbs flavors beautifully.
- Chicken broth: Forms the cooking liquid and adds depth. Low sodium gives you better control over the final seasoning.
- Fresh thyme: Infuses the dish with subtle herbal notes. The woody stems are easy to remove before serving.
- Half and half: Creates the perfect creamy consistency without being too heavy.
- Freshly grated parmesan cheese: Adds nutty richness. Grate it yourself for superior melting and flavor.
- Fresh spinach: Wilts perfectly into the hot dish, adding color and nutrition.
- Fresh parsley: Brightens everything with a finishing touch of color and flavor.
Step-by-Step Instructions
- Season the Chicken:
- Combine chicken pieces with garlic powder, salt, pepper and red pepper flakes in a bowl, ensuring each piece is evenly coated. This step creates a flavorful base and helps the chicken develop a delicious crust when cooked.
- Cook the Chicken:
- Heat olive oil in a large high sided pan over medium high heat until shimmering. Add the seasoned chicken and cook for 10 to 12 minutes, turning occasionally to brown all sides. The chicken should have a golden exterior but remain juicy inside. Remove to a bowl and set aside.
- Cook the Asparagus:
- Add another tablespoon of oil to the same pan, maintaining all those flavorful brown bits from the chicken. Add asparagus and sauté for just 2 minutes until bright green and barely tender. You want them slightly undercooked as they will continue cooking later. Remove and add to the bowl with chicken.
- Prepare the Aromatic Base:
- Add chopped onion to the pan and sauté for about 3 minutes until translucent and softened. Add the orzo and garlic, cooking for another 3 minutes until the orzo becomes slightly toasted and golden. This toasting step adds significant depth of flavor to the final dish.
- Cook the Orzo:
- Pour in the chicken broth, bringing it to a simmer while scraping the bottom of the pan to incorporate all those delicious browned bits. Cover the pan and cook for 7 minutes, stirring once halfway through, until most of the liquid is absorbed and the orzo is just tender.
- Combine and Finish:
- Return the cooked chicken and asparagus to the pan. Add half and half, parmesan cheese, fresh spinach and thyme. Stir gently until everything is well combined, the spinach has wilted, and the sauce is creamy and coats everything beautifully. This should take only 1 to 2 minutes.
- Serve and Garnish:
- Plate immediately while hot and creamy, garnishing with fresh chopped parsley and additional grated parmesan cheese for extra flavor and visual appeal.
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The asparagus is truly what makes this dish special for me. I grow it in my garden every spring, and this recipe was born from having an abundance one April. There's something magical about that first spring harvest that makes this dish feel like a celebration of the season.
Storing Leftovers
While this dish truly shines when served fresh and hot from the pan, leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The texture will change as the orzo absorbs more liquid during storage, resulting in a slightly drier, less creamy consistency. When reheating, do so gently on the stovetop over low heat, adding a splash of chicken broth to restore creaminess. Avoid microwave reheating if possible as it tends to make the orzo tough and the sauce separate.
Perfect Substitutions
This recipe is wonderfully adaptable to what you have on hand. Boneless chicken thighs can replace breasts for even more flavor, though they may require an extra 2 to 3 minutes of cooking time. For a quicker preparation, use about 3 cups of rotisserie chicken added in the final step. Vegetable variations are endless. Try zucchini and cherry tomatoes in summer, mushrooms and bell peppers in fall, or peas and artichokes in spring. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth, adding extra vegetables or even white beans for protein.
Serving Suggestions
This one pot wonder stands beautifully on its own, but a few simple accompaniments can elevate it further. A crisp green salad dressed with lemon vinaigrette provides a refreshing contrast to the creamy orzo. For a more substantial meal, serve with warm crusty bread for sopping up every last bit of the delicious sauce. A glass of unoaked Chardonnay or Pinot Grigio pairs wonderfully with the creamy, savory notes of this dish. For a special touch, serve in warmed bowls to keep the creamy consistency longer at the table.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well. Adjust the cooking time as thighs may take longer to cook than breasts.
- → Can I substitute the chicken broth?
Yes, vegetable broth can be used as a substitute for chicken broth to make the dish suitable for a vegetarian option if chicken is also replaced.
- → What vegetables can I add to this dish?
You can add zucchini, bell peppers, cherry tomatoes, or mushrooms for more flavor and variety.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat, adding extra broth to loosen the dish back up.
- → Can I use pre-cooked chicken?
Yes, you can skip the initial cooking steps and fold in pulled or chopped pre-cooked chicken at the end for convenience.