Ingredients
Equipment
Method
- Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate.1 pound boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper, 1 tablespoon olive oil
- Add the trimmed and chopped asparagus to the same skillet. Cook for 2-3 minutes until it starts to turn bright green and slightly tender-crisp. Add the minced shallot and cook for another minute until softened and fragrant. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.1 pound fresh asparagus, 1 shallot, 2 cloves garlic
- Add the dry orzo pasta to the skillet with the asparagus and shallots. Stir well to coat the orzo with the residual oil and aromatics. Toast the orzo for about 1-2 minutes, stirring constantly, until it smells slightly nutty. This step adds a lovely depth of flavor to the final dish.1 cup orzo pasta, 1 pound fresh asparagus, 1 shallot
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for about 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.3 cups low-sodium chicken broth
- Once the orzo is cooked and has absorbed most of the liquid, stir in the heavy cream and grated Parmesan cheese. Stir continuously until the sauce thickens and becomes smooth and creamy.1/2 cup heavy cream, 1/2 cup grated Parmesan cheese
- Return the cooked chicken to the skillet with the creamy orzo and asparagus. Stir gently to combine everything and allow the chicken to heat through in the sauce, about 1-2 minutes.1 pound boneless, skinless chicken breasts or thighs
- Taste and adjust seasoning with salt and pepper if needed. Serve the Creamy Parmesan Orzo Chicken Asparagus immediately, garnished with fresh parsley and optional lemon wedges for a burst of freshness.Salt and freshly ground black pepper, 1/4 cup chopped fresh parsley, Lemon wedges
Notes
This one-pan dish is perfect for busy weeknights and cuts down on cleanup. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of liquid if needed. Freezing is not recommended due to potential sauce separation.