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A delicious plate of One Pot Chicken Orzo

One Pot Chicken Orzo

A delicious and easy one-pot meal featuring tender chicken, orzo pasta, and fresh asparagus, finished with creamy parmesan and spinach.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 546
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts Or tenders, cubed into 1” pieces.
  • 1 teaspoon garlic powder For seasoning the chicken.
  • 0.25 teaspoon salt Adjust to taste, especially if using salted broth.
  • 0.5 teaspoon black pepper Freshly ground for best flavor.
  • 0.5 teaspoon red pepper flakes Add more for extra heat, less for a milder dish.
  • 2 tablespoons olive oil Divided for cooking chicken and vegetables.
  • 0.5 cup diced yellow onion About half a medium onion, finely diced.
  • 2 cups chopped fresh asparagus spears Cut into 1-inch pieces; ensure they are tender-crisp.
  • 1 tablespoon minced garlic About 3 garlic cloves, minced finely.
  • 8 ounces dry orzo A small, rice-shaped pasta that cooks quickly.
  • 2.5 cups low sodium chicken broth Can be microwaved before adding to speed up cooking time.
  • 2 sprigs fresh thyme Remove stems before serving; can substitute with 1/4 teaspoon dried thyme.
  • 0.33 cup half and half Whole milk or heavy cream can be used for a richer dish.
  • 0.33 cup freshly grated parmesan Use freshly grated for best flavor and melt.
  • 2 cups fresh spinach Will wilt down significantly once added to the hot pan.
  • 20 g Chopped fresh parsley For garnish, adds a fresh herbaceous note.
  • 30 g extra Parmesan For garnish, serve additional parmesan on the side.

Equipment

  • Large high sided pan
  • Small Bowl

Method
 

  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, (no need to clean it!) add the remaining tablespoon of oil. Add the asparagus and sauté for 2 minutes, until tender but still crisp. Remove from the pan and set aside to the plate with the cooked 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. (Tip: You can microwave your broth before adding to the pan to speed up cook time) Cover the pan with a lid 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 one-pot meal is perfect for a weeknight dinner. Feel free to adjust the spice level with more or less red pepper flakes, and substitute milk for half and half if preferred. For best results, use freshly grated parmesan.