Description
This Creamy Parmesan Orzo with Chicken and Asparagus is a comforting and flavorful one-pan meal perfect for a weeknight dinner. Tender chicken breasts are seared to golden perfection, then combined with sautéed asparagus and a luscious, cheesy orzo cooked in creamy half and half and chicken broth. The result is a rich and satisfying dish garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Chicken
- 1 pound chicken breast (boneless and skinless, about 3 pieces)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon paprika
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 cup asparagus (chopped)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
Orzo and Dairy
- 2 cups orzo (uncooked)
- 2 cups half and half
- 3 cups chicken broth (low sodium, or water)
- 1½ cups Parmesan cheese (grated)
Garnish
- 2 tablespoons parsley (chopped)
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, and paprika to infuse flavor before cooking.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5 minutes on each side until golden brown and cooked through. The time may vary based on thickness. Once done, transfer the chicken to a warm plate and set aside.
- Sauté Asparagus: In the same skillet, add the chopped asparagus and sauté for about 3 minutes until it starts to soften and develop a slight brown color. Remove from the skillet and set aside.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet. Cook for approximately 3 minutes until the onion is translucent and the garlic becomes fragrant, adding more olive oil if needed to prevent sticking.
- Toast Orzo: Stir in the uncooked orzo and sauté for just 1 minute to lightly toast it, enhancing its nutty flavor.
- Add Liquids and Simmer: Pour in the half and half and chicken broth. Stir to combine, then bring the mixture to a boil. Reduce the heat to medium-low, cover with a lid, and cook for 10 minutes until the orzo is tender and has absorbed most of the liquid.
- Incorporate Cheese and Season: Remove the lid and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning by adding salt and pepper as needed.
- Combine and Assemble: Return the sautéed asparagus to the skillet and stir to combine. Slice the cooked chicken into thin pieces and either mix into the orzo or arrange on top for serving.
- Garnish and Serve: Sprinkle additional Parmesan cheese and chopped parsley over the dish to garnish. Serve warm and enjoy!
Notes
- For a richer flavor, you can use heavy cream instead of half and half.
- Ensure orzo is stirred occasionally during cooking to prevent sticking.
- Use low sodium chicken broth to better control salt content.
- This dish can be easily doubled for larger groups.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
