Description
An easy, creamy, and healthy one pot chicken orzo dish made with fresh veggies and herbs. Perfect for a quick weeknight dinner.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed into 1” pieces
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- ½ cup diced yellow onion (about 1/2 a medium onion)
- 2 cups chopped fresh asparagus spears, cut into 1 inch pieces
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 8 ounces dry orzo
- 2 ½ cups low sodium chicken broth
- 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
- ⅓ cup half and half (can substitute milk)
- ⅓ cup freshly grated parmesan
- 2 cups fresh spinach
- Chopped fresh parsley and extra Parmesan for garnish
Instructions
1. In a small bowl, combine chicken chunks, garlic powder, salt, pepper and red pepper flakes, toss to coat.
2. In a large high sided pan over medium high heat, heat 1 tablespoon of olive oil and add the chicken. Cook for 10-12 minutes, until brown on all sides. Remove from the pan and set aside in a bowl.
3. In the same pan, add the remaining tablespoon of oil. Add the asparagus and sauté for 2 minutes, until tender but still crisp. Remove and set aside with the chicken.
4. Add the onion to the pan and sauté until softened, about 3 minutes. Add the orzo and garlic and cook until the orzo starts to toast slightly, another 3 minutes.
5. Add in the broth and bring to a simmer, stirring occasionally and scraping the bottom of the pan. Cover the pan and cook for 7 minutes, or until most of the liquid has been absorbed, stirring halfway.
6. Stir in the cooked chicken, asparagus, half and half, parmesan, spinach and thyme. Heat for one to two minutes more until heated through and spinach is wilted.
7. Serve immediately garnished with chopped parsley and extra grated parmesan.
Notes
This dish is best when fresh. Leftovers can dry out and clump together. Store in an airtight container in the fridge for up to 5 days and reheat on the stove with a bit of broth.
Check your orzo’s packaging for cook time; this recipe uses Barilla orzo which cooks in about 8 minutes.
You can substitute chicken thighs or use pre-cooked chicken to speed things up.
Other vegetables like zucchini, bell peppers, cherry tomatoes, or mushrooms can be used.
Vegetable broth can be substituted for chicken broth.
Nutrition
- Serving Size: 2 cups
- Calories: 546
- Sugar: 4g
- Sodium: 516mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0.02g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 123mg