Creamy Chicken Orzo
Impress the entire family with this one pot, creamy chicken and orzo. It's wholesome, easy to make and so delicious. Perfect for a chilly night or an elevated weeknight meal.
Servings: 4 servings
Equipment
- large heavy bottomed pan or skillet
Ingredients
For The Chicken
- 2 large chicken breasts about 1 pound
- 1 Tbsp olive oil or butter
- ¼ tsp pepper
- ½ tsp salt
- ¼ tsp italian seasoning
- ½ tsp onion powder
- ½ tsp paprika
Creamy Orzo
- 1 Tbsp butter *see notes
- ¼ cup onion, chopped
- 2 cloves garlic, minced fresh is always best
- 1 cup mushrooms, sliced *see notes
- 1½ cup raw orzo
- 1 cup chicken broth
- 1¼ cup milk *see notes
- ¼ cup parmesan peccorino will work as well.
- 2 Tbsp parsley + extra for garnish
- ¼ cup sun dried tomatoes, chopped
Asparagus
- 1 buch asparagus
- 1 Tbsp olive oil
- ¼ tsp salt & pepper
Instructions
- In a small bowl mix together all the seasoning. Cut chicken breasts in half to ensure an even cook. Season the chicken breasts on both sides. Heat a large heavy bottomed skillet on the stove. Add oil or butter to the skillet or pan.
- Once the pan is heated, add the chicken breasts. Cook for about 7-8 minutes on each side or until internal temp is 165º. Depending on the thickness of your chicken you might need more time. Transfer the chicken to a warm plate; set aside once cooked through.
- In the same skillet as the chicken, add butter, chopped onion, sliced mushrooms and garlic and sauté for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add in the raw orzo pasta. Brown it for just 1 minute, this brings out the flavor.
- Add the milk, chicken broth and stir. Bring to a light simmer, cover with lid and let it cook for 8-10 minutes. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper if needed. Sprinkle in fresh chopped parsley.
- Preheat oven to 400º, chop asparagus and add to a baking sheet. Spritz with oil and a pinch of salt and pepper. Roast for about 5 minutes.
- To a plate, add the creamy orzo, chicken and asparagus. Finish with more parsley, parmesan and sun dried tomatoes. Enjoy!
Notes
*Any mushroom of choice.
*Any milk will work in this recipe. Make sure to use unsweetened plain nut milk if trying to make this recipe vegan.
*Ghee or vegan butter will work great in this recipe
*Skip the mushrooms and use peas or finely chopped broccoli!
Nutrition
Serving: 1cup | Calories: 506kcal | Carbohydrates: 53g | Protein: 39g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 931mg | Potassium: 1020mg | Fiber: 3g | Sugar: 9g | Vitamin A: 298IU | Vitamin C: 7mg | Calcium: 209mg | Iron: 2mg