Orzo with Chicken and Asiago
Indulge in the creamy, comforting flavors of Orzo with Chicken and Asiago, a one-pan masterpiece that’s perfect for weeknight dinners or special occasions. This quick and easy recipe combines tender, golden-brown seared chicken with toasted orzo pasta simmered to perfection in flavorful chicken broth. A rich, velvety sauce of heavy cream and Asiago cheese envelops each bite, while fresh spinach adds a pop of color and nutrients. Finished with a squeeze of bright lemon juice and a sprinkle of parsley, this dish strikes the perfect balance of hearty and fresh. With just 45 minutes from prep to plate, this irresistible meal brings gourmet flair to your dining table without the fuss.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 1.5 cups Orzo pasta
- 4 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup (grated) Asiago cheese
- 2 cups Fresh spinach
- 1 tablespoon (freshly squeezed) Lemon juice
- 2 tablespoons (chopped) Fresh parsley
Instructions
Season both sides of the chicken breasts with salt and ground black pepper.
In a large skillet or sauté pan, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Lower the heat to medium and add unsalted butter to the same pan. Once melted, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the orzo pasta and toast it for 1-2 minutes, stirring frequently to coat it in the butter and onion mixture.
Pour in the chicken broth and stir well. Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Let it cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
While the orzo is cooking, slice the cooked chicken breasts into thin strips or bite-sized pieces.
Stir the heavy cream into the cooked orzo, followed by the grated Asiago cheese. Mix until the cheese is melted and the sauce is creamy.
Add the fresh spinach to the pan and stir until wilted, about 1-2 minutes. Then, gently fold in the sliced chicken.
Drizzle the lemon juice over the dish and sprinkle with fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with extra Asiago cheese if desired. Enjoy your Orzo with Chicken and Asiago!
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
