This One-Pot Creamy Parmesan Orzo with Chicken and Asparagus is all about bringing comfort to your dinner table. It’s creamy, cheesy, and loaded with chicken and green asparagus that add a nice crunch!
I love that it all cooks in one pot—fewer dishes to wash! Plus, the cheesy sauce is so good, I sometimes find myself licking the spoon. You might do that too! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for flavor. If you prefer, boneless, skinless chicken breasts can be used instead, but they may cook faster, so adjust timing accordingly.
Orzo: This small pasta is perfect for creamy dishes. If you can’t find orzo, quinoa or any small pasta like ditalini can be good substitutes, though cooking times will vary.
Asparagus: Fresh asparagus adds crunch and color. In its absence, you could use green beans or even broccoli florets. Just remember to adjust cooking times for those firmer veggies.
Parmesan Cheese: Grated Parmesan is essential for creamy texture. If you’re looking for a dairy-free option, nutritional yeast added at the end can mimic the cheesy flavor.
How to Achieve Perfectly Cooked Orzo?
Cooking orzo just right is key to this dish’s success. Here’s how to ensure it’s al dente and creamy:
- Toast the orzo with garlic before adding the broth for extra flavor.
- Once you add the broth, keep the skillet at a gentle simmer. A rolling boil may overcook the pasta.
- Check the orzo at around 10 minutes but don’t hesitate to taste it! You want it tender but with a slight bite or “al dente.”
- After the orzo is cooked, stir in the Parmesan and cream. This will thicken the sauce beautifully, making it creamy and rich.
One-Pot Creamy Parmesan Orzo with Chicken and Asparagus
Ingredients You’ll Need:
For the Main Dish:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups chicken broth (low sodium preferred)
- 1/2 pound fresh asparagus, trimmed and cut into 1-2 inch pieces
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 tablespoon butter
- Optional: chopped fresh parsley or basil for garnish
How Much Time Will You Need?
This delicious one-pot meal takes about 30 minutes to prepare, including cooking time. It’s a quick way to have a comforting dinner on the table without too much fuss. Perfect for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Chicken:
Season the chicken thighs generously with salt and black pepper on both sides. This boosts the flavor!
2. Sear the Chicken:
In a large skillet or deep sauté pan, heat the olive oil over medium-high heat. When hot, add the chicken thighs skin side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip them over and cook the other side for 3-4 minutes. Once done, remove the chicken from the pan and set it aside.
3. Cook the Aromatics:
Reduce the heat to medium, and add the chopped onion to the same pan. Cook, stirring occasionally, until the onion becomes softened and translucent, around 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
4. Toast the Orzo:
Stir in the orzo, letting it toast slightly for 1-2 minutes while coating it with the oil and garlic. This step adds a nice depth to the flavor.
5. Add Broth and Simmer:
Pour in the chicken broth and bring the mixture to a simmer. This will be the cooking liquid for the orzo.
6. Return the Chicken:
Nestle the chicken thighs back into the pan on top of the orzo. Cover the pan and allow it to simmer gently for about 10 minutes, helping the flavors meld.
7. Add Asparagus:
After 10 minutes, add the asparagus pieces around the chicken. Cover again and cook for another 5-7 minutes, or until the orzo is tender, the asparagus is crisp-tender, and the chicken has reached an internal temperature of 165°F (75°C).
8. Create the Creamy Sauce:
Carefully remove the chicken and asparagus with a slotted spoon and set aside. Stir the Parmesan cheese, heavy cream, and butter into the orzo, creating a creamy sauce. Taste and adjust the seasoning with a little more salt and pepper if needed.
9. Serve and Enjoy:
Return the chicken and asparagus to the pan just to warm through. Serve hot, garnished with additional Parmesan and fresh herbs if desired. Enjoy this creamy, cheesy one-pot meal that’s sure to please everyone!
FAQ for One-Pot Creamy Parmesan Orzo with Chicken and Asparagus
Can I Use Different Cuts of Chicken?
Absolutely! Boneless, skinless chicken breasts or thighs can be used instead. Just be mindful that they may cook faster, so check for doneness a bit earlier.
What Can I Substitute for Orzo?
If you can’t find orzo, feel free to use any small pasta like ditalini or even quinoa. Just adjust the cooking time as needed since different grains may require different amounts of time to cook.
Can I Make This Recipe Vegetarian?
Yes! Simply replace the chicken with extra vegetables such as mushrooms or zucchini, and use vegetable broth instead of chicken broth. You could also add some canned chickpeas or white beans for protein.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or cream to bring back the creaminess.
