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One Pot Chicken Orzo with Asparagus and Spinach Recipe

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3.9 from 1 review

A hearty and comforting one-pot chicken orzo recipe featuring tender chicken breast, fresh asparagus, spinach, and creamy Parmesan, perfect for a quick and satisfying dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed into 1-inch pieces
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil, divided

Vegetables and Aromatics

  • ½ cup diced yellow onion (about ½ medium onion)
  • 2 cups chopped fresh asparagus spears, cut into 1-inch pieces
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 2 cups fresh spinach
  • 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)

Grains and Dairy

  • 8 ounces dry orzo pasta
  • 2 ½ cups low sodium chicken broth
  • ⅓ cup half and half (can substitute with milk)
  • ⅓ cup freshly grated Parmesan cheese

Garnishes

  • Chopped fresh parsley
  • Extra Parmesan cheese for garnish

Instructions

  1. Season the Chicken: In a small bowl, combine the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes. Toss well to evenly coat the chicken pieces.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large high-sided pan over medium-high heat. Add the seasoned chicken and cook for 10-12 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the pan and set aside in a bowl.
  3. Sauté Asparagus: Without cleaning the pan, add the remaining tablespoon of olive oil. Add the chopped asparagus and sauté for about 2 minutes until tender yet still crisp. Remove the asparagus and set aside with the chicken.
  4. Sauté Onion and Toast Orzo: Add the diced onion to the pan and cook for about 3 minutes until softened. Stir in the orzo and minced garlic, cooking for another 3 minutes until the orzo is slightly toasted, stirring frequently to prevent sticking.
  5. Simmer the Orzo: Pour the chicken broth into the pan and bring to a simmer, stirring occasionally and scraping the bottom of the pan to loosen any browned bits. Cover the pan with a lid and cook for 7 minutes, stirring halfway through, until most of the liquid has been absorbed and the orzo is tender.
  6. Combine Ingredients: Stir in the cooked chicken, sautéed asparagus, half and half, freshly grated Parmesan, fresh spinach, and thyme sprigs. Cook for an additional 1-2 minutes until the spinach wilts and everything is heated through.
  7. Serve: Serve the chicken orzo immediately, garnished with chopped fresh parsley and extra Parmesan cheese for added flavor and presentation.

Notes

  • Microwaving the chicken broth before adding it to the pan can reduce overall cooking time.
  • For a lighter version, substitute half and half with milk or a non-dairy alternative.
  • You can swap fresh thyme for dried thyme if fresh is unavailable.
  • Make sure to stir the orzo frequently while toasting and simmering to prevent sticking and ensure even cooking.
  • If you prefer more creaminess, add a bit more half and half or Parmesan at the end.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/one-pot-chicken-orzo-with-asparagus-and-spinach-recipe/