Description
Creamy Parmesan Orzo with Chicken and Asparagus is a flavorful and comforting one-pan dish that combines tender chicken, nutty toasted orzo, and fresh asparagus in a rich, creamy Parmesan sauce. Perfect for a quick weeknight dinner, this recipe offers a balance of hearty protein, fresh vegetables, and cheesy goodness, all cooked to perfection in under 30 minutes.
Ingredients
Units
Scale
Protein
- 1 pound chicken breast boneless and skinless (about 3 pieces)
Seasonings
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon paprika
Vegetables
- 2 tablespoon olive oil
- 1 cup asparagus chopped
- 1 large onion chopped
- 4 cloves garlic minced
Grains and Liquids
- 2 cups uncooked orzo
- 2 cups half and half
- 3 cups chicken broth low sodium or water
Dairy
- 1 1/2 cups Parmesan cheese grated
Garnish
- 2 tablespoon parsley chopped
Instructions
- Season the Chicken: Season the chicken breasts with salt, pepper, and paprika on both sides to enhance flavor and create a flavorful crust.
- Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for about 5 minutes per side, or until golden brown and cooked through. Transfer to a warm plate and set aside.
- Cook Asparagus: In the same skillet, add the chopped asparagus and sauté for about 3 minutes until it begins to soften and develops slight browning. Transfer to a plate and set aside.
- Cook Aromatics and Toast Orzo: Add the chopped onion and garlic to the skillet and sauté for around 3 minutes until translucent and fragrant. Add the uncooked orzo to the skillet and stir for 1 minute to toast it lightly and develop nutty flavor.
- Add Liquids and Simmer: Pour in the half and half and chicken broth, stirring well. Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and let simmer for about 10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
- Incorporate Cheese and Vegetables: Remove the lid and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper as needed. Add back the sautéed asparagus and mix to combine.
- Slice and Serve: Slice the cooked chicken into thin strips. You can either stir the sliced chicken into the skillet or arrange it on top of the orzo. Garnish with additional Parmesan cheese and chopped parsley. Serve warm and enjoy a delicious, hearty meal.
Notes
- Ensure chicken breasts are of similar thickness for even cooking.
- You can substitute half and half with milk and a touch of cream for a lighter version.
- For extra flavor, add a pinch of red pepper flakes during the sautéing stage.
- Garnishing with fresh parsley adds a bright, herbal note that complements the richness.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop.
Nutrition
- Serving Size: 1 plate (approximately 1/4 of recipe)
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
