One Pot Chicken Orzo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds boneless, skinless chicken breasts or tenders, cubed into 1 inch pieces
02 -
1 teaspoon garlic powder
03 -
1/4 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon red pepper flakes
06 -
2 tablespoons olive oil, divided
07 -
1/2 cup yellow onion, chopped (about 1/2 a medium onion)
08 -
2 cups fresh asparagus spears, cut into 1 inch pieces
09 -
1 tablespoon minced garlic (about 3 garlic cloves)
10 -
8 ounces dry orzo
11 -
2 1/2 cups chicken broth, low or no salt
12 -
2 sprigs fresh thyme (or substitute 1/4 teaspoon dried thyme)
13 -
1/3 cup half and half (or substitute milk)
14 -
1/3 cup freshly grated parmesan
15 -
2 cups fresh spinach
16 -
Chopped fresh parsley, for garnish
17 -
Extra Parmesan, for garnish
# Instructions:
01 -
In a small bowl, combine chicken chunks, garlic powder, salt, black pepper, and red pepper flakes. Toss to coat evenly.
02 -
Heat 1 tablespoon of olive oil in a large high-sided pan over medium-high heat. Add the seasoned chicken and cook for 10-12 minutes until browned on all sides. Remove from the pan and set aside in a bowl.
03 -
In the same pan, add the remaining tablespoon of olive oil. Sauté the asparagus for 2 minutes until tender yet crisp. Remove and set aside with the cooked chicken.
04 -
Add the chopped onion to the pan and sauté for about 3 minutes until softened. Add the orzo and minced garlic, cooking for an additional 3 minutes, stirring frequently, until the orzo is slightly toasted.
05 -
Stir in the chicken broth and bring to a simmer, while occasionally scraping the bottom of the pan. Cover with a lid and cook for 7 minutes, or until most of the liquid is absorbed, stirring halfway through cooking.
06 -
Add the cooked chicken, asparagus, half and half, parmesan, spinach, and thyme to the orzo. Stir and cook for 1-2 minutes until fully heated and the spinach is wilted.
07 -
Serve immediately, garnished with chopped fresh parsley and extra grated parmesan as desired.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat over low heat on the stovetop with additional broth to restore creaminess.
02 -
Different orzo sizes may require adjustments to the cooking time. Check the package for guidance, aiming for an orzo that cooks in 7-9 minutes.
03 -
This dish works well with boneless skinless chicken thighs as an alternative protein, although cooking times may vary.
04 -
Vegetables such as zucchini, bell peppers, cherry tomatoes, or mushrooms make excellent substitutes or additions.
05 -
Vegetable broth can replace chicken broth for a vegetarian-friendly option.