Chicken Orzo: A Wholesome and Delicious Meal
This Chicken Orzo recipe combines tender chicken and fresh vegetables with orzo pasta in a creamy sauce, making it a wholesome and delicious meal perfect for any occasion.
Equipment
- large pan
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed Cut 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 (or milk)
- ⅓ cup freshly grated parmesan
- 2 cups fresh spinach
- Chopped fresh parsley For garnish
- Extra parmesan For garnish
Instructions
- Mix chicken pieces with garlic powder, salt, pepper, and red pepper flakes until evenly coated.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat and cook the chicken for 10-12 minutes until browned, then remove and set aside.
- In the same pan, add the remaining tablespoon of oil and sauté the asparagus for 2 minutes until tender but crisp, then remove and set aside with the chicken.
- Sauté the onion in the pan for about 3 minutes until softened, then add the orzo and garlic, cooking for an additional 3 minutes until the orzo is slightly toasted.
- Pour in the broth, bring to a simmer, cover, and cook for 7 minutes, stirring halfway through, until most of the liquid is absorbed.
- Mix in the chicken, asparagus, half and half, parmesan, spinach, and thyme, heating for 1-2 minutes until warmed through and spinach is wilted.
- Serve immediately, garnished with parsley and extra parmesan.
Notes
Best served fresh; leftovers may become drier and clump together. Store in an airtight container in the refrigerator for up to 4 days and reheat on low heat with added broth. Different orzo sizes may have varying cooking times; check packaging for specific cook times, ideally around 7-9 minutes. Boneless skinless thighs can be used, but cooking time may need adjustment. For quicker preparation, pre-cooked chicken can be added at the end. Other vegetables like zucchini, bell peppers, cherry tomatoes, and mushrooms can be used as alternatives.