Description
This Creamy Parmesan Orzo with Chicken and Asparagus is a comforting and flavorful one-pan meal that combines tender chicken, tender crisp asparagus, and creamy Parmesan-infused orzo, perfect for a quick weeknight dinner.
Ingredients
Units
Scale
Proteins
- 1 pound chicken breast boneless and skinless (about 3 breasts)
Seasonings
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon paprika
Vegetables
- 1 cup asparagus chopped
- 1 large onion chopped
- 4 cloves garlic minced
Pantry items
- 2 cups orzo uncooked
- 2 cups half and half
- 3 cups chicken broth low sodium, or water
- 1 1/2 cups Parmesan cheese grated
- 2 tablespoon parsley chopped, for garnish
Instructions
- Season the chicken: Season the chicken breasts evenly on both sides with salt, pepper, and paprika to enhance flavor.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 minutes per side until golden brown and cooked through. Transfer to a warm plate and set aside.
- Cook the asparagus: In the same skillet, add the chopped asparagus and sauté for about 3 minutes until it begins to soften and slightly brown. Remove and set aside.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet. Cook for about 3 minutes until the onion becomes translucent and the garlic is fragrant, adding more olive oil if necessary.
- Toast the orzo: Add uncooked orzo to the skillet. Cook and stir for about 1 minute to give it a toasted, nutty flavor.
- Add liquids and cook: Pour in the half and half and chicken broth, stirring well. Bring to a boil, then reduce heat to medium-low. Cover with a lid and simmer for about 10 minutes, stirring occasionally until the orzo is tender and the liquid is absorbed.
- Incorporate cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Add asparagus and serve: Return the cooked asparagus to the skillet and stir to combine. Slice the cooked chicken into thin slices. You may either add the slices directly to the skillet or arrange them on top of the orzo. Garnish with additional Parmesan and chopped parsley. Serve warm.
Notes
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Make sure to not overcook the orzo; it should be tender but still have a slight bite.
- You can substitute cooked chicken thighs for breasts if preferred.
- This dish can be easily doubled for larger servings.
- Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 plate (about 1¼ cups)
- Calories: 530 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 125 mg
