Description
This one-pan lemon chicken orzo with asparagus is a bright and comforting dinner packed with tender chicken, creamy orzo, and fresh asparagus. Finished with lemon and herbs, it’s an easy family-friendly meal with minimal cleanup.
Ingredients
- 1 lb boneless skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 2 cups chicken broth
- 1 bunch asparagus, trimmed and cut into pieces
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 tbsp chopped parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until golden and fully cooked through. Remove and set aside.
- In the same pan, sauté the garlic for about 30 seconds until fragrant.
- Add the orzo and stir for 1 minute to lightly toast it.
- Pour in the chicken broth and stir in the Italian seasoning. Bring to a simmer.
- Add the asparagus and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Return the chicken to the pan and stir in the lemon zest, lemon juice, and Parmesan cheese.
- Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- Swap asparagus with spinach, broccoli, or peas depending on the season.
- Add extra broth if the orzo absorbs liquid too quickly.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg
