Description
Creamy Parmesan Orzo with Chicken and Asparagus is a comforting and flavorful dish that combines tender chicken, crunchy asparagus, and toasted orzo in a rich, creamy sauce infused with Parmesan cheese. Perfect for a quick weeknight dinner or an impressive casual lunch, this recipe is easy to customize with your favorite vegetables and seasonings.
Ingredients
Units
Scale
Protein
- 1 pound chicken breast boneless and skinless (about 3 breasts)
Seasonings
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon paprika
Vegetables
- 1 cup asparagus chopped
- 1 large onion chopped
- 4 cloves garlic minced
Grains & Broth
- 2 cups uncooked orzo
- 2 cups half and half
- 3 cups chicken broth low sodium, or water
Dairy & Herbs
- 1 1/2 cups Parmesan cheese grated
- 2 tablespoon parsley chopped, for garnish
Cooking Oil
- 2 tablespoon olive oil
Instructions
- Season the chicken: Coat the chicken breasts evenly with salt, pepper, and paprika on both sides to enhance flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Transfer to a warm plate and set aside.
- Sauté the asparagus: In the same skillet, add the chopped asparagus and cook for about 3 minutes until it softens and starts to brown. Remove and set aside.
- Cook the aromatics: Add the chopped onion and minced garlic to the skillet; sauté for 3 minutes until the onion is translucent and fragrant. Add more olive oil if needed.
- Toast the orzo: Add the uncooked orzo to the skillet and cook, stirring frequently, for about 1 minute until lightly toasted to develop a nutty flavor.
- Develop the creamy base: Pour in the half and half and chicken broth, stirring to combine. Bring the mixture to a boil.
- Simmer the orzo: Reduce heat to medium-low, cover, and cook for 10 minutes until the orzo turns tender and the liquid is absorbed.
- Add cheese and season: Remove the lid, stir in the grated Parmesan cheese, and taste for seasoning, adjusting with salt and pepper as desired.
- Reintroduce vegetables and chicken: Mix in the sautéed asparagus and sliced chicken. Serve warm, garnished with extra Parmesan and chopped parsley.
Notes
- Half and half is a mixture of whole milk and light cream, averaging 10-12% fat.
- This dish can be customized with additional vegetables like spinach, broccoli, mushrooms, or peas for added nutrition.
- Make sure to toast the orzo for extra flavor, and adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 125mg
