Description
This creamy Parmesan orzo with chicken and asparagus is a comforting and flavorful one-pot dish that combines tender chicken, nutty toasted orzo, and fresh asparagus in a rich, cheesy sauce. Perfect for a quick weeknight dinner or a satisfying lunch, it’s easy to make and full of savory goodness.
Ingredients
Units
Scale
Chicken
- 1 pound chicken breast boneless and skinless (about 3 breasts)
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon paprika
Vegetables
- 2 tablespoon olive oil
- 1 cup asparagus chopped
- 1 large onion chopped
- 4 cloves garlic minced
Grains and Dairy
- 2 cups orzo uncooked
- 2 cups half and half (a mix of whole milk and light cream)
- 3 cups chicken broth low sodium, or water
- 1 1/2 cups Parmesan cheese grated
Garnish
- 2 tablespoon parsley chopped, for garnish
Instructions
- Season the chicken: Season the chicken breasts on both sides with salt, pepper, and paprika, ensuring an even coating of spices for flavor.
- Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for about 5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a warm plate and set aside.
- Sauté the asparagus: In the same skillet, add the chopped asparagus and sauté for about 3 minutes until it begins to soften and develops slight browning. Remove and set aside.
- Sauté the aromatics: Add the chopped onion and minced garlic to the skillet. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant. Add a bit more olive oil if needed to prevent sticking.
- Toast the orzo: Add the uncooked orzo to the skillet and sauté for 1 minute, stirring frequently, until lightly toasted and nutty in aroma.
- Add liquids: Pour in the half and half and chicken broth. Stir everything together and bring to a boil over high heat.
- Simmer the orzo: Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for 10 minutes, stirring occasionally, until the orzo is tender and has absorbed much of the liquid.
- Add cheese & vegetables: Remove the lid and stir in the grated Parmesan cheese until melted and creamy. Mix in the sautéed asparagus.
- Slice and serve: Slice the cooked chicken into thin strips and either stir it into the skillet or arrange on top of the orzo. Garnish with chopped parsley and additional Parmesan if desired. Serve warm.
Notes
- Half and half is a mixture of equal parts whole milk and light cream, providing richness without being too heavy.
- Feel free to add more vegetables like spinach, broccoli, mushrooms or peas for added nutrition and flavor.
- Adjust seasoning to taste, adding more salt, pepper, or paprika as preferred.
- This dish can be made ahead and reheated gently; it may thicken upon standing, so add a splash of broth or milk to loosen before serving.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 556 kcal
- Sugar: 3 g
- Sodium: 756 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 95 mg
