Description
Creamy, cheesy orzo with tender chicken and fresh asparagus all in one pot? This 30-minute dinner might just be the most delicious way to get your veggies in tonight.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1½ cups dry orzo pasta (10 ounces)
- 3½ cups low-sodium chicken broth
- 1 pound fresh asparagus, woody ends trimmed and cut into 2-inch pieces
- ¾ cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden but not fully cooked. Transfer to a plate.
- Add remaining oil and butter to the same skillet. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Add orzo to the skillet and toast for 1-2 minutes, stirring constantly. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat, cover, and simmer for 8 minutes.
- Add asparagus and return chicken to the skillet. Stir, cover, and cook for another 4-5 minutes until asparagus is bright green and chicken is fully cooked.
- Reduce heat to low. Stir in heavy cream, Parmesan cheese, lemon zest, and 1 tablespoon lemon juice until cheese melts and sauce is creamy. Season with additional salt and pepper if needed.
- Remove from heat and let stand for 2 minutes. Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately.