One Pot Parmesan Orzo with Chicken and Asparagus
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.
Servings 4
Calories 856kcal
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
Calories: 856kcal | Carbohydrates: 75g | Protein: 45g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1951mg | Potassium: 826mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1160IU | Vitamin C: 24mg | Calcium: 368mg | Iron: 6mg