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
- In a small bowl, combine chicken chunks, garlic powder, salt, pepper, and red pepper flakes; toss to coat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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