One Pot Creamy Orzo, Chicken, Asparagus, and Peas
This One Pot Creamy Orzo, Chicken, Asparagus, and Peas makes for the perfect weeknight dinner. Cooked in one pan, the layer of flavours makes this dish plate-licking good!
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Servings: 4 - 5 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 3 tablespoons olive oil divided in half
- 1 bunch asparagus woodly ends removed
- 1 onions diced
- 3 cloves garlic
- 2 cups orzo
- 3 cups chicken broth low sodium
- 1 cup heavy cream
- ½ to 1 cup peas fresh or frozen
- ½ to 1 cup parmesan
Instructions
- Season the chicken breasts with sweet paprika, salt, onion powder, and garlic powder.
- On medium heat, heat olive oil in your pan and add in the chicken breasts. Cook the chicken breasts for 5-8 minutes per side. Once cooked through, set aside.
- In the pan, add more oil if needed and sauté the asparagus for 3-5 minutes, gently scraping the browned bits off the pan as you go. Set aside when done.
- In the pan, add in the diced onions and 2-3 tbsp of water to make the deglazing process easier. After a couple minutes, add in the garlic and cook for another minute.
- Once the entire pan has been deglazed (all the browned bits are gone and melted into the onions!) add the orzo to the pan, sautéing it for a minute and stirring in the chicken broth and milk.
- Place the pan’s lid on and let the liquid gently simmer for 10 minutes until the liquid has been absorbed.
- When done, stir in the peas, asparagus, and parmesan. Serve with the chicken.
Nutrition
Serving: 1serving | Calories: 827kcal | Carbohydrates: 72g | Protein: 46g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 1595mg | Potassium: 1074mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2862IU | Vitamin C: 18mg | Calcium: 267mg | Iron: 5mg