Creamy One-Pot Chicken Orzo with Asparagus & Spinach
Make this easy and delicious One-Pot Chicken Orzo! Features tender chicken, orzo pasta, asparagus, and spinach in a creamy Parmesan sauce,
Ingredients
(Based on 1x column)
- ▢ 1.5 pounds boneless, skinless chicken breasts or tenders, cubed into 1” pieces
- ▢ 1 teaspoon garlic powder
- ▢ 1/4 teaspoon salt
- ▢ ½ teaspoon black pepper
- ▢ ½ teaspoon red pepper flakes (optional)
- ▢ 2 tablespoon olive oil, divided
- ▢ ½ cup yellow onion, chopped (about 1/2 a medium onion)
- ▢ 2 cups fresh asparagus spears, woody ends trimmed, cut into 1 inch pieces
- ▢ 1 tablespoon minced garlic (about 3 garlic cloves)
- ▢ 8 ounces dry orzo (about 1 1/4 cups)
- ▢ 2 ½ cups chicken broth, low or no salt preferred
- ▢ 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
- ▢ ⅓ cup half-and-half (or milk or cream)
- ▢ ⅓ cup freshly grated parmesan cheese
- ▢ 2 cups fresh spinach
Garnish:
- ▢ Chopped fresh parsley
- ▢ Extra grated parmesan
Instructions
1. Season and Cook Chicken:
- In a small bowl, combine the cubed chicken chunks, garlic powder, salt, black pepper, and red pepper flakes (if using). Toss well to coat the chicken evenly.
- Heat 1 tablespoon of the olive oil in a large high-sided pan or skillet over medium-high heat.
- Add the seasoned chicken to the hot pan in a single layer (work in batches if necessary). Cook for 10-12 minutes, turning occasionally, until the chicken is browned on all sides and cooked through.
- Remove the cooked chicken from the pan and set it aside in a clean bowl.
2. Sauté Asparagus:
- In the same pan (no need to clean it!), add the remaining 1 tablespoon of olive oil.
- Add the cut asparagus pieces and sauté for 2 minutes, until tender but still crisp.
- Remove the asparagus from the pan and add it to the bowl with the cooked chicken.
3. Sauté Onion, Toast Orzo & Garlic:
- Add the chopped onion to the same pan. Sauté over medium heat until softened, about 3 minutes.
- Add the dry orzo pasta and the minced garlic to the pan. Cook, stirring frequently, until the orzo starts to toast slightly and the garlic is fragrant, about another 3 minutes.
4. Cook the Orzo:
- Pour in the chicken broth. Stir well, scraping the bottom of the pan to lift any flavorful browned bits.
- Bring the broth to a simmer. (Tip: Microwaving the broth beforehand speeds this up).
- Once simmering, cover the pan tightly with a lid. Reduce the heat to low and cook for 7 minutes, or until most of the liquid has been absorbed. Stir halfway through (around the 3-4 minute mark) to prevent sticking.
5. Finish the Dish:
- Remove the lid. Stir in the cooked chicken and asparagus (along with any accumulated juices).
- Stir in the half-and-half, grated Parmesan cheese, fresh spinach, and fresh thyme sprigs (or dried thyme).
- Continue to cook and stir gently over low heat for one to two minutes more, until the chicken and asparagus are heated through and the spinach has completely wilted into the creamy sauce. Remove thyme sprigs if desired.
- Taste and adjust salt and pepper if needed.
6. Serve:
- Serve the One-Pot Chicken Orzo immediately.
- Garnish generously with chopped fresh parsley and extra grated Parmesan cheese.