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One Pot Chicken Orzo


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  • Author: Lora
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

One Pot Chicken Orzo is a quick and delicious meal idea that combines tender chicken, fresh vegetables, and creamy orzo pasta all cooked in one pot for easy cleanup.


Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed 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 (can substitute with 1/4 teaspoon dried thyme)
  • ⅓ cup half and half (can substitute with milk)
  • ⅓ cup freshly grated parmesan
  • 2 cups fresh spinach
  • Chopped fresh parsley and extra Parmesan for garnish

Instructions

  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 on 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

  • You can substitute the asparagus with other vegetables like peas or broccoli.
  • This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
  • Adjust the level of red pepper flakes according to your heat preference.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 90mg