Description
This Asparagus Chicken Orzo recipe offers a delightful one-pan meal that combines tender chicken, fresh asparagus, and creamy orzo pasta infused with zesty lemon and pesto flavors. Ready in just 30 minutes, it’s a quick yet elegant dish perfect for weeknight dinners.
Ingredients
Protein 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
Vegetables and Aromatics
- 2 cups chopped asparagus
- 1/2 cup finely diced onion or shallot
- 2 cloves garlic (about 1 teaspoon), grated or minced
- 1 teaspoon lemon zest
Grains 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
Dairy
- 3/4 cup shredded Parmesan cheese
Instructions
- Season Chicken: In a bowl, season the chicken pieces with salt, pepper, and Italian seasoning evenly.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes without moving. Flip and cook until thoroughly cooked through. Remove the chicken to a plate.
- Sauté Asparagus: Add the remaining 1/2 tablespoon olive oil to the skillet. Add asparagus, season with salt and pepper, and cook for 2-3 minutes until bright green and tender-crisp. Remove asparagus to the plate with the chicken.
- Sauté Aromatics and Orzo: If needed, add a little more olive oil to the skillet. Add diced onion and cook 1-2 minutes until softened. Stir in garlic, orzo, and lemon zest, cooking for another minute to toast the pasta slightly.
- Simmer Orzo: Pour in chicken broth and bring mixture to a boil, scraping up any browned bits on the pan bottom. Reduce heat to medium-low and cook, stirring often, for 9-11 minutes until orzo is al dente and most liquid is absorbed.
- Add Finishing Ingredients: Stir in pesto, fresh lemon juice, half and half (or heavy cream), cooked chicken, asparagus, and Parmesan cheese. Warm gently just until cheese melts—avoid boiling to prevent sauce breaking. Taste and adjust seasoning as needed.
- Serve: Serve immediately, optionally topped with extra Parmesan cheese for garnish.
Notes
- Use low sodium chicken broth to better control salt content.
- For a dairy-free option, substitute the half and half and Parmesan with suitable alternatives.
- Ensure orzo is stirred frequently to prevent sticking during cooking.
- This recipe can be adapted to use shallots instead of onions for a milder flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
