Print

Asparagus Chicken Orzo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 47 reviews

A creamy and flavorful one-pan Asparagus Chicken Orzo that combines tender chicken, fresh asparagus, and aromatic pesto with a touch of lemon zest. This quick and easy dish is perfect for a wholesome weeknight meal, cooked all on the stovetop in just 30 minutes.

Ingredients

Chicken and Seasoning

  • 1 pound chicken breasts, cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt (or to taste)
  • Black pepper to taste
  • 1 1/2 tablespoons olive oil, divided

Vegetables and Aromatics

  • 2 cups chopped asparagus
  • 1/2 cup finely diced onion or shallot
  • 2 cloves garlic (1 teaspoon), grated or minced
  • 1 teaspoon lemon zest

Staples and Liquids

  • 1 1/2 cups orzo pasta
  • 3 1/2 cups low sodium chicken broth
  • 1/3 cup half and half or heavy cream
  • 3 tablespoons pesto
  • 2 tablespoons fresh lemon juice
  • 3/4 cup shredded Parmesan cheese

Instructions

  1. Season the Chicken: In a bowl, season the bite-sized chicken breasts with kosher salt, black pepper, and Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Cook the Chicken: Once the oil is hot, add the chicken in a single layer. Let it cook undisturbed for 2-3 minutes, then flip and cook until thoroughly done. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté the Asparagus: Add the remaining 1/2 tablespoon olive oil to the skillet. Toss in the chopped asparagus and season with a bit of salt and pepper. Cook for 2-3 minutes until the asparagus becomes bright green and tender-crisp. Remove and set aside with the chicken.
  4. Sauté Onion and Garlic: If needed, add a little more olive oil to the skillet. Add the diced onion and cook for 1-2 minutes until softened. Stir in the minced garlic, orzo pasta, and lemon zest, and cook for an additional 1 minute to toast the orzo and release aromas.
  5. Cook the Orzo: Pour in the chicken broth and bring to a boil, scraping the bottom of the pan to release any browned bits. Once boiling, reduce heat to medium-low and simmer uncovered for 9-11 minutes until the orzo is al dente and most of the liquid is absorbed. Stir frequently to prevent sticking.
  6. Combine and Finish: Stir in the pesto, fresh lemon juice, half and half (or heavy cream), cooked chicken, asparagus, and Parmesan cheese. Warm gently just until the cheese melts, making sure not to boil the mixture to prevent sauce from breaking. Adjust seasoning as needed.
  7. Serve: Plate the orzo topped with extra Parmesan cheese if desired and enjoy immediately.

Notes

  • Use low sodium chicken broth to better control salt levels in the dish.
  • For a dairy-free option, substitute half and half and Parmesan with coconut cream and nutritional yeast respectively, but expect a flavor difference.
  • Keep stirring the orzo frequently to prevent it from sticking or burning on the bottom of the pan.
  • Do not boil after adding cream and cheese to avoid curdling the sauce.
  • Fresh lemon zest and juice brighten the flavors and balance the richness of the cream and pesto.

Find it online: https://recipethrive.com/asparagus-chicken-orzo-recipe/