One Pot Parmesan Orzo with Chicken and Asparagus
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This simple One Pot Parmesan Orzo with Chicken and Asparagus is a combination of perfectly cooked chicken thighs and a creamy Parmesan orzo with fresh asparagus.
This simple One Pot Parmesan Chicken and Orzo recipe uses orzo in the way we use rice for our one pot Mexican chicken and rice, adding it to cooked onions and garlic and cooking it until it becomes golden brown, then adding chicken broth and asparagus and bringing it all to a boil, covering and reducing to a simmer.
The liquid is absorbed as the orzo cooks and the addition of lemon and a generous helping of Parmesan cheese give this dish a bright vibrant flavor and a creamy texture.
Table of contents
Ingredients You’ll Need
- Chicken Thighs – We prefer skin-on, boneless chicken thighs for this recipe. The skin gets crispy when you cook it and the dark meat of the thigh stays nice and juicy. You can easily substitute with skinless chicken thighs, chicken breasts, or a mix of legs/thighs/wings/breasts.
- Salt & Pepper – the only spices you need is Kosher salt and black pepper. This is what we’ll season the chicken with.
- Olive Oil – You just need a few tablespoons of extra virgin olive oil to cook the chicken, onions, and garlic in.
- Onion & Garlic – These two add a delicious, savory flavor to the orzo as it cooks.
- Orzo – This is a delicious rice-shaped pasta that cooks quickly and goes perfectly with chicken and asparagus.
- Chicken Broth – Regular or low-sodium chicken broth can be used.
- Asparagus – Trim the tough ends off of the asparagus before chopping it up to add to the dish.
- Lemon – A squeeze of fresh lemon at the end brightens the whole dish and takes the flavors to the next level.
Step-by-Step Instructions
Step 1 – Season chicken. Pat the chicken thighs dry and lightly sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Step 2 – Cook chicken. Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil and then add chicken thighs one at a time. Let cook until skin is browned and they easily release from the pan (approximately 5-7 minutes). Flip and continue to cook until chicken is cooked through, approximately 5-7 minutes per side.
You will know the chicken is done when it reaches and internal temperature of 165 degrees F. Place cooked chicken on a plate and set aside.
Step 3 – Cook aromatics. Add the remaining 2 tablespoons of olive oil to the pan along with the diced onions. Cook until onions are translucent. Approximately 3-4 minutes. Then add garlic and continue to cook for 1-2 minutes.
Step 4 – Cook pasta. Add the chicken broth, orzo, and about ½ teaspoon of salt. Use a wooden or silicone spoon to scrpe up any browned bits from the bottom of the pan.
Step 5 – Aparagus. Add the asparagus and bring to a boil, cover pan, and reduce heat to a simmer. Cook for approximately 8 – 10 minutes or until orzo is al dente and most of the liquid is absorbed.
Note: You can check to see if the orzo is done by removing one piece and letting it cool enough to put it in your mouth. You’re looking for a texture that’s firm to the bite but cooked through (no hard bits).
Step 5 – Add cheese. Add ½ cup of Parmesan cheese to the orzo and stir until melted.
Step 6 – Add lemon juice. Squeeze one lemon over the orzo, stir, and then add the chicken thighs back to the pan. Sprinkle with remaining parmesan cheese and serve.
How to Trim Asparagus
Trimming asparagus is like giving it a little haircut before the big show, ensuring every bite is tender and enjoyable. So, grab your asparagus bundle, and let’s get those stalks ready for the spotlight!
Step 1: Rinse and Dry
First things first, give your asparagus a good rinse under cold water to wash away any lingering dirt or grit. Shake off the excess water or pat them dry with a kitchen towel. You want them clean but not waterlogged.
Step 2: Examine Your Spears
Take a moment to look at your asparagus spears. You’ll notice they have a natural breaking point where the woody, tough end begins to turn tender. This is what you’re aiming to remove. The bottom part can be rather fibrous and chewy, not exactly what you want in your perfect bite.
Step 3: Snap or Chop
Here’s where the magic happens. You have two options to trim your asparagus, each equally effective, depending on your preference or if you’re aiming for a more uniform look.
The Snap Method
Hold a spear of asparagus at both ends and gently bend it. It will naturally snap at the point where the stem starts to become tough. This method is foolproof and ensures you’re only getting the most tender part of the asparagus. However, it might leave you with spears of varying lengths, which is perfectly fine for most home-cooked meals.
The Chop Method
If you’re looking for uniformity or working with a large batch, lay all your asparagus spears on a cutting board and line them up by the tips. Find the general area where the color starts to change from white or pale green to a deeper green—that’s your cue. Grab a sharp knife and slice about 1 to 2 inches off the bottom of the stalks. This method is quick, efficient, and gives your dish a restaurant-quality presentation.
Step 4: Ready, Set, Cook!
Now that your asparagus is beautifully trimmed, it’s ready to use! Whether you’re roasting them with garlic and parmesan, serving them as a side for your chicken Madeira, or adding them to a casserole, they’re prepped and ready to impress.
Can I Substitute Chicken Breasts For Chicken Thighs?
If you prefer you can substitute chicken breasts for chicken thighs. The cooking time will vary. I love the added flavor that the crispy skin adds but you can easily substitute with skinless chicken thighs, chicken breasts, or a mix of legs/thighs/wings/breasts.
Looking for More One Pot Recipes?
- One Pot Creamy Chicken Tortellini
- One Pot Mexican Chicken and Rice
- One Pot Summer Vegetable Pasta
- Ham and Navy Bean Soup
- One Pot Chicken Cacciatore
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One Pot Parmesan Orzo with Chicken and Asparagus
Ingredients
- 4 Chicken Thighs, skin-on, boneless
- 1.5 teaspoons Salt , divided
- 1/2 teaspoon Pepper
- 4 tablespoons Olive Oil, divided
- 1 small Onion, diced
- 1 clove Garlic, thinly sliced
- 12 ounces Orzo
- 2 1/2 cups Chicken Broth
- 1 pound Asparagus, trimmed
- 1 cup Parmesan, shredded, divided
- 1 Lemon, juiced
Instructions
- Pat the chicken thighs dry. Combine 1 teaspoon of salt and 1/2 teaspoon of black pepper and lightly sprinkle over the chicken thighs.
- In a large pan over medium high heat add 2 tablespoons of olive oil and then add chicken thighs one at a time. Let cook until skin is browned and they easily release from the pan. Flip and continue to cook until chicken is cooked through, approximately 5-7 minutes per side. Set chicken aside.
- Add remaining 2 tablespoons of olive oil to the pan along with the diced onions. Cook until onions are translucent.
- Add garlic and continue to cook for 1-2 minutes stirring constantly.
- Add chicken broth, orzo, and ½ teaspoon of salt. Stir together.
- Add the asparagus and bring to a boil, cover pan, and reduce heat to a simmer. Cook for approximately 10 minutes or until orzo is al dente and most of the liquid is absorbed.
- Add ½ cup of Parmesan cheese to the orzo and stir until melted.
- Squeeze one lemon over the orzo, stir, and then add the chicken thighs back to the pan. Sprinkle with remaining parmesan cheese and serve.
Nutrition
Maybe a silly question- do you boil the orzo first or place it straight from the box to the pan?
Not silly at all! You add the orzo uncooked and everything cooks together in the pan.
Added spinach…phenomenal!!!!
Very tasty dinner! We used three smallish chicken breast cutlets because that’s what we’d pulled out of the freezer before searching recipes. We’re not huge meat(poultry) eaters these days, so that was plenty for two of us, for at least two dinners. Both of us actually commented we liked the orzo and onion and asparagus blend that we might try this meatless one day.
I make my own garlic ghee and keep it in the fridge, and that plus a little extra sliced garlic made this just a very yummy dinner. Looking forward to the leftovers tonight!
So glad you liked it and yes it is delicious meatless also!
Would skinless chicken thighs be ok?
Definitely. I like skin on for the added flavor but it’s certainly not required.