Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or tenders, cubed
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil, divided
- 1/2 cup diced yellow onion
- 2 cups chopped asparagus (1-inch pieces)
- 1 tbsp minced garlic
- 8 oz dry orzo
- 2 1/2 cups low-sodium chicken broth
- 2 sprigs fresh thyme (or 1/4 tsp dried)
- 1/3 cup half and half (or milk)
- 1/3 cup freshly grated Parmesan
- 2 cups fresh spinach
- Chopped parsley and extra Parmesan (for garnish)
Instructions
- In a bowl, toss chicken with garlic powder, salt, pepper, and red pepper flakes.
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Cook chicken for 10–12 minutes until browned. Remove and set aside.
- Add remaining olive oil. Sauté asparagus for 2 minutes until crisp-tender. Remove and set aside with chicken.
- Add onion to the pan and cook until softened, about 3 minutes. Add orzo and garlic; cook 3 minutes until lightly toasted.
- Add chicken broth and bring to a simmer, scraping the bottom. Cover and cook for 7 minutes, stirring halfway.
- Stir in chicken, asparagus, half and half, Parmesan, spinach, and thyme. Cook 1–2 minutes until heated through and spinach wilts.
- Serve immediately garnished with parsley and extra Parmesan.
Notes
- Best served fresh; leftovers may thicken and dry.
- Reheat gently with extra broth to restore creaminess.
- You can substitute chicken thighs or use pre-cooked chicken to save time.
- Vegetables like zucchini, mushrooms, or tomatoes work well too.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American