Description
A creamy and flavorful one-pot meal featuring tender chicken, crisp asparagus, fresh spinach, and Parmesan combined with orzo for a protein-packed, comforting yet light dish ready in about 45 minutes.
Ingredients
- 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 (~½ a medium onion)
- 2 cups chopped fresh asparagus spears, cut into 1″ pieces
- 1 tablespoon minced garlic (~3 cloves)
- 8 ounces dry orzo
- 2 ½ cups low-sodium chicken broth
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- ⅓ cup half-and-half (or milk)
- ⅓ cup freshly grated Parmesan
- 2 cups fresh spinach
- Chopped fresh parsley and extra Parmesan for garnish
Instructions
- Toss the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes in a small bowl.
- Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. Add chicken and cook for 10–12 minutes until golden and cooked through. Remove to a bowl.
- Add remaining olive oil to the pan and sauté asparagus for about 2 minutes until crisp-tender. Remove and set aside with chicken.
- Add onion to the pan and cook for about 3 minutes until softened. Stir in orzo and minced garlic, toasting for about 3 minutes.
- Pour in chicken broth, stir, and scrape up any bits from the bottom of the pan. Bring to a simmer, cover, and cook for 7 minutes, stirring halfway through, until the liquid is mostly absorbed.
- Stir in the cooked chicken, asparagus, half-and-half, Parmesan, spinach, and thyme. Cook for 1–2 minutes until spinach wilts and everything is heated through.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Swap asparagus with zucchini, bell peppers, cherry tomatoes, or mushrooms.
- Chicken thighs can be used instead of breasts or tenders.
- Use milk or dairy-free milk for a lighter or dairy-free version.
- Spinach can be replaced with frozen peas or kale.
- Add lemon juice or sun-dried tomatoes for brightness.
- Store leftovers in the fridge for up to 5 days; reheat with a splash of broth.
Nutrition
- Serving Size: 2 cups
- Calories: 520
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 95mg
