Description

This Creamy Parmesan Orzo with Chicken and Asparagus is a comforting and flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts are seasoned and seared to golden perfection, paired with sautéed asparagus and a luscious, cheesy orzo cooked in a creamy blend of half and half and chicken broth. The dish is finished with freshly grated Parmesan cheese and bright parsley, creating a rich yet balanced meal that’s both easy to prepare and satisfying.

Ingredients

Scale

Chicken

1 pound boneless, skinless chicken breasts (about 3 breasts)
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 tablespoon paprika
2 tablespoons olive oil (for searing and sautéing)

Vegetables

1 cup asparagus, chopped
1 large onion, chopped
4 cloves garlic, minced

Orzo and Liquids

2 cups uncooked orzo pasta
2 cups half and half
3 cups low sodium chicken broth (or water)

Cheese and Garnish

1½ cups grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Season the chicken: Generously season both sides of the chicken breasts with salt, pepper, and paprika to enhance flavor.
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 they are golden brown and cooked through. Remove the chicken and transfer to a warm plate to rest.
Cook the asparagus: In the same skillet, add the chopped asparagus and sauté for approximately 3 minutes until tender and slightly browned. Remove and set aside.
Sauté aromatics: Add the chopped onion and minced garlic to the skillet. Cook for around 3 minutes until the onion becomes translucent and the garlic releases a fragrant aroma. Add additional olive oil if the skillet appears dry.
Toast the orzo: Pour in the uncooked orzo and sauté for about 1 minute, stirring constantly, to give it a nutty aroma and slightly toasted texture.
Add liquids and cook: Stir in the half and half and chicken broth, mixing well. Bring the mixture to a boil, then reduce the heat to medium-low, cover the skillet with a lid, and simmer for 10 minutes until the orzo is tender and most of the liquid is absorbed.
Finish the sauce: Remove the lid and stir in the grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if necessary.
Combine ingredients: Add the cooked asparagus back into the skillet and stir to combine. Thinly slice the rested chicken breasts and add them to the skillet or arrange over the top of the orzo. Garnish with additional Parmesan cheese and chopped parsley.
Serve: Serve the dish warm immediately after garnishing for best flavor and texture.

Notes

Use low sodium chicken broth to control salt levels; adjust seasoning at the end accordingly.
For a richer flavor, substitute half and half with heavy cream, but note this will increase fat and calories.
Feel free to swap asparagus with other tender vegetables such as peas or green beans.
Make sure to let the chicken rest after searing to retain juices and ensure tenderness.
This recipe can be doubled for meal prep and reheats well in the microwave or on stovetop with a splash of broth or water.