One Pan Creamy Chicken and Asparagus Orzo

4 chicken cutlets in a bed of creamy orzo with asparagus in a cast iron pan garnished with fresh lemon wedges and fresh basil.

5 from 1 vote

One Pan Creamy Chicken and Asparagus Orzo

This One Pan Creamy Chicken and Asparagus Orzo is an easy, flavourful weeknight dinner ready in under an hour. Tender seared chicken and fresh spring asparagus are simmered together with creamy, Parmesan-kissed orzo in a single skillet.

Prep Time15

Cook Time30

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 629kcal

Author: Andrea Mut

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,

Notes

Nutritional Facts are an estimate only and based on 1 serving of 4. These are generous portions.

Storage - 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.

Use chicken thighs: Boneless, skinless chicken thighs are a great swap for breasts. Sear them the same way as the breasts and add them back to the pan with the asparagus so they cook for a couple of extra minutes. Check for doneness (165°F/74°C) with a quick-read thermometer.

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.

Nutrition