If you're looking for an easy, flavourful weeknight dinner that comes together in one pan, this Creamy Chicken and Asparagus Orzo is it. Made with tender seared chicken, perfectly cooked orzo, fresh asparagus with a splash of lemon, this dish is creamy, satisfying and on the table in under an hour. With local asparagus coming into season, there's no better time to make the most of it in a simple, delicious meal the whole family will love.
If you love easy, creamy one pan dinners, you're in the right place. My Pork Medallions in Creamy Mushroom Sauce and Creamy Shrimp and Scallops are two reader favourites that follow the same weeknight formula of big flavour, minimal cleanup. And if you're leaning into the season, be sure to browse my Spring Recipes for more ways to cook with what's fresh right now.
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Why You Will Love This Recipe
One pan, easy cleanup: Everything cooks in one skillet which means less time doing dishes.
Fast enough for a weeknight: This meal is on the table in under an hour from start to finish.
Seasonal & fresh: Asparagus is at its absolute best in early spring and this recipe lets it shine.
Crowd pleasing: Creamy and satisfying, this is the kind of meal everyone wants on repeat.
🥘Ingredients and Substitutions
Chicken breasts: This recipe uses large chicken breasts split in half to create 4 thinner cutlets, which cook quickly and evenly. If you prefer, boneless skinless chicken thighs work beautifully here too. You could also use 4 smaller breasts. Gently pound out the thicker end to make them a more even thickness.
Orzo: Orzo is a small, rice-shaped pasta that cooks right in the broth, absorbing all of that flavour as it simmers. You'll find it in most grocery stores in the pasta section. It's not easily substituted in this recipe as it's central to the dish.
Asparagus: Fresh asparagus is ideal here but other vegetables that would work are green beans, broccoli, green peas or spinach.
Half and half cream: This gives the sauce its creamy richness without being too heavy. You can substitute with light cream or whole milk, though the sauce will be a touch thinner. For a dairy-free option, full-fat or light coconut milk works well and adds a subtle sweetness.
Parmesan cheese: Freshly grated Parmesan melts much more smoothly into the sauce than pre-shredded, so I strongly recommend taking the extra minute to grate it yourself. Pecorino Romano is a great substitute with a slightly sharper, saltier flavour.
White wine: The wine adds depth and a subtle acidity to the sauce. Use any dry white wine you enjoy drinking. If you prefer to skip the alcohol, substitute with an equal amount of chicken broth and a small squeeze of lemon juice.
Dijon mustard: Just a teaspoon, but it makes a big difference. It adds a subtle tang and helps emulsify the sauce. Don't skip it!
Lemon juice: Don't skip the hit of lemon juice at the end. It brings a noticeable brightness to the dish.
For a complete list of ingredients see the recipe card below.
Variations
Use chicken thighs: Boneless, skinless chicken thighs are a great swap for breasts. Sear them the same way as the breasts.
Swap the asparagus: Broccoli, green beans, spinach, arugula or frozen peas all work well here. Add heartier veggies like broccoli and beans at the same stage as the asparagus. Stir in spinach, arugula or peas closer to the end. They only need a minute to wilt or warm through.
Try a different protein: Large peeled shrimp are a delicious alternative. Skip the searing step and nestle them into the orzo in the final few minutes of cooking until just pink and cooked through. Italian sausage, sliced and browned, would also be great.
Make it vegetarian: Skip the chicken entirely and use vegetable broth instead of chicken. Add a can of drained white beans or chickpeas along with the asparagus for a satisfying vegetarian option.
How to Make Chicken & Asparagus Orzo
Step 1 - Season and sear the chicken. Mix your spices together, season both sides of the cutlets and sear in a skillet until browned on both sides. Set aside on a plate
Step 2 - Build the base Lower the heat to medium, add a little more oil and cook the shallots, garlic and pepper flakes until softened. Add the white wine and let it reduce by half.
Step 3 - Add the orzo Stir in the orzo and toast for a minute, then add the chicken broth and Dijon mustard. Bring to a boil, then simmer for 6 to 7 minutes, stirring occasionally, until the orzo is almost tender.
Step 4 - Finish the dish Stir in the asparagus, cream, Parmesan and basil and simmer for 2 more minutes. Nestle the chicken back into the pan and cook for a final 2 to 3 minutes until everything is warmed through and the asparagus is tender-crisp.
For detailed instructions see the recipe card below.
Expert Tips
Don't skip the sear - Getting a good golden crust on the chicken before setting it aside adds a lot of flavour. Make sure your oil is hot before adding the chicken and resist the urge to move it around.
Stir the orzo regularly - Orzo can stick to the bottom of the pan as it cooks. Keep an eye on it and stir every couple of minutes. If it starts to stick, lower the heat slightly and add a small splash of broth or water.
Grate your own Parmesan - Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan will give you a much silkier sauce.
Don't overcook the asparagus - Asparagus goes from perfectly tender-crisp to mushy quickly. Pull the pan off the heat as soon as it's just tender to keep a little bite. Times will vary depending on the thickness of the asparagus.
Recipe FAQs
This dish is best served fresh, as the orzo continues to absorb liquid as it sits and can become quite thick. That said, leftovers reheat well. Add a splash of chicken broth or water when reheating on the stovetop or in the microwave to loosen it up.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a little broth to restore the creamy consistency.
Freezing is not recommended for this recipe. Cream-based sauces tend to separate when frozen and thawed, and the orzo can become mushy. It's best enjoyed fresh or within a few days from the fridge.
Orzo is really the best choice here as it cooks directly in the broth and creates that risotto-like consistency. If you can't find it, a small pasta like ditalini or pastina could work, but cooking times may vary so keep an eye on it.
The safest way is to use an instant-read thermometer. Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Since the cutlets are seared and then returned to the pan to finish cooking in the sauce, they should reach this temperature easily in the final 2 to 3 minutes of simmering.
More One Pan Recipes
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One Pan Creamy Chicken and Asparagus Orzo
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 large chicken breasts, about 600 g/21 oz, split in half to make 4 cutlets
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes, optional
- ¼ cup white wine
- 1 ¼ cup orzo
- 2 ½ cups chicken broth
- 1 teaspoon Dijon mustard
- 450 grams 1 lb asparagus spears, ends trimmed and cut into 1-inch pieces
- ¾ cup half and half cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon fresh basil leaves, thinly sliced or 2 teaspoons dried
- 1 tablespoon fresh lemon juice, about half a lemon
- Lemon wedges and Parmesan cheese to serve, optional
Instructions
- In a small bowl mix together garlic powder, onion powder, salt and pepper. Use all of it to season both sides of the chicken cutlets. ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
- In a large, deep skillet, heat oil over medium-high heat until it shimmers. Sear cutlets until golden brown, approximately 2 minutes per side. Transfer to a plate. You may need to do this in batches if your pan isn't big enough to fit all 4 cutlets. 2 tablespoons olive oil, 2 large chicken breasts,
- Lower heat to medium and add the shallots, garlic, pepper flakes (if using) and cook, stirring, for 2 minutes or until shallots are softened. Add white wine and let simmer until reduced by about half, 1 to 2 minutes. 2 shallots, 3 cloves garlic, ¼ teaspoon red pepper flakes, ¼ cup white wine
- Add orzo and cook, stirring, for one minute to toast. Stir in chicken broth and Dijon mustard. Bring to a boil, then reduce heat to a simmer and continue simmering for 6 to 7 minutes, stirring occasionally, until orzo is almost tender. If orzo starts to stick, lower heat and add a splash of water or broth if necessary. 1 ¼ cup orzo, 2 ½ cups chicken broth, 1 teaspoon Dijon mustard
- Keeping the heat at a simmer, stir in asparagus, half and half, Parmesan cheese and basil. Continue simmering for 2 more minutes. 450 grams 1 lb asparagus spears, ¾ cup half and half cream, ½ cup freshly grated Parmesan cheese, 2 tablespoon fresh basil leaves,
- Nestle the chicken cutlets into the orzo and continue to cook on a low simmer for 2 to 3 more minutes, until the asparagus is tender-crisp and chicken is warmed through. Remove from heat, pour in lemon juice and serve with fresh lemon wedges and extra Parmesan cheese if desired. 1 tablespoon fresh lemon juice,
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