Description
Cook up a delicious meal with One Pot Chicken Orzo! Discover an easy recipe for a satisfying dinner tonight.
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 sub 1/4 teaspoon dried thyme)
- ⅓ cup half and half (can sub milk)
- ⅓ cup freshly grated parmesan
- 2 cups fresh spinach
- Chopped fresh parsley and extra Parmesan for garnish
Instructions
- Step 1: In a small bowl, combine chicken chunks, garlic powder, salt, pepper and red pepper flakes, toss to coat.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 7: Serve immediately garnished with chopped parsley and extra grated parmesan.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg