Description

This Creamy Parmesan Orzo with Chicken and Asparagus is the perfect 30-minute dinner! Rich, cheesy, and packed with tender chicken and fresh asparagus, this comforting one-skillet meal is ideal for busy weeknights or a cozy family dinner.

Ingredients

1 lb boneless, skinless chicken breasts (about 3)
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1 tbsp paprika
2 tbsp olive oil
1 cup asparagus, chopped
1 large onion, chopped
4 cloves garlic, minced
2 cups orzo, uncooked
2 cups half and half
3 cups low-sodium chicken broth (or water)
1 1/2 cups grated Parmesan cheese

2 tbsp chopped parsley (for garnish)

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Instructions

Season chicken with salt, pepper, and paprika on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes per side or until golden and cooked through. Remove and set aside.
Add asparagus to the same skillet. Sauté for 3 minutes until slightly browned. Remove and set aside.
Add onion and garlic to the skillet and cook until onion is translucent and garlic is fragrant (about 3 minutes).
Stir in orzo and toast for 1 minute.
Pour in half and half and chicken broth. Stir and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 10 minutes.
Stir in Parmesan cheese, season to taste with salt and pepper.
Add asparagus back to the skillet. Slice chicken and either mix it in or place on top.

Garnish with parsley and additional Parmesan if desired. Serve warm.

Notes

Half and half = equal parts whole milk and light cream.
Add extra vegetables like spinach, broccoli, mushrooms, or peas for a more nutritious twist.

Substitute chicken with shrimp or tofu for a variation.