Description
Mediterranean-inspired One Pot Chicken Orzo brings comfort and flavor to your dinner table with minimal cleanup. Creamy pasta, tender chicken, and aromatic herbs create a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken breasts (or tenders cubed into 1″ pieces)
Vegetables and Aromatics:
- 2 cups fresh asparagus spears (cut into 1 inch pieces)
- 1/2 cup yellow onion (chopped (about 1/2 a medium onion))
- 2 cups fresh spinach
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 2 sprigs fresh thyme (can substitute 1/4 teaspoon dried thyme)
Seasonings, Liquids, and Other Ingredients:
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil (divided)
- 8 ounces dry orzo
- 2 1/2 cups chicken broth (low or no salt)
- 1/3 cup half and half (can substitute milk)
- 1/3 cup freshly grated parmesan
- Chopped fresh parsley (for garnish)
- Extra parmesan (for garnish)
Instructions
- Prepare the chicken by combining garlic powder, salt, pepper, and red pepper flakes in a mixing bowl. Thoroughly coat the cubed chicken with the seasoning mixture.
- Heat olive oil in a skillet over medium-high heat (around 375°F). Carefully place chicken pieces in a single layer, allowing them to brown for 10-12 minutes. Rotate pieces to ensure even cooking. Once golden, transfer chicken to a separate plate.
- Using the same skillet, add remaining olive oil and introduce asparagus. Quickly sauté for approximately 2 minutes until achieving a tender-crisp texture. Remove asparagus and set aside with the chicken.
- Without cleaning the pan, introduce chopped onions. Sauté for 3 minutes until they become translucent. Add minced garlic and orzo, stirring continuously for 2-3 minutes to develop a light toasted flavor.
- Pour chicken broth into the skillet, bringing the mixture to a gentle simmer. Scrape any caramelized bits from the pan’s bottom. Cover and cook for 7 minutes, stirring midway to prevent sticking.
- Uncover the skillet and incorporate cooked chicken, asparagus, half and half, Parmesan, spinach, and thyme. Simmer for 1-2 minutes until spinach wilts and ingredients are thoroughly heated. Adjust seasoning to taste.
- Plate the dish immediately, garnishing with fresh parsley and an additional sprinkle of Parmesan cheese. Serve hot for optimal flavor and texture.
Notes
- Toast orzo before adding liquid to enhance its nutty flavor and prevent mushiness, creating a more complex taste profile.
- Use homemade chicken broth for richer depth, but low-sodium store-bought works perfectly if time is limited.
- Choose tender asparagus spears and cut diagonally for better texture and elegant presentation.
- Replace half-and-half with Greek yogurt or coconut milk for lighter, dairy-free alternatives that maintain creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg