Description

Create a creamy and flavorful Parmesan orzo dish featuring tender chicken breasts and crisp asparagus, all simmered in a rich half and half sauce for a comforting yet elegant meal.

Ingredients

Units Scale

Proteins

1 pound chicken breast boneless and skinless (about 3 breasts)

Seasonings & Spices

1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 tablespoon paprika

Vegetables

1 cup asparagus chopped
1 large onion chopped
4 cloves garlic minced

Carbohydrates & Liquids

2 cups uncooked orzo
2 cups half and half
3 cups chicken broth low sodium, or water

Dairy

1 1/2 cups Parmesan cheese grated

Garnish

2 tablespoons parsley chopped

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Instructions

Season the chicken: Season the chicken breasts generously with salt, pepper, and paprika on both sides to enhance flavor.
Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 5 minutes per side, or until golden brown and cooked through. Transfer to a warm plate and set aside.
Cook the asparagus: In the same skillet, add chopped asparagus and sauté for approximately 3 minutes until it begins to soften and browns slightly. Remove and set aside.
Sauté aromatics: Add chopped onion and minced garlic to the skillet. Cook for about 3 minutes until the onion becomes translucent and the garlic is fragrant. Add more olive oil if the skillet is dry.
Toast the orzo: Pour in the uncooked orzo and sauté for about 1 minute to give it a nutty aroma and texture.
Add liquids and cook: Pour in the half and half and chicken broth, stirring well. Bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 10 minutes until the orzo is tender and the liquid is mostly absorbed.
Finish the sauce: Remove the lid and stir in grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.
Combine ingredients: Add cooked asparagus back into the skillet and stir to incorporate. Slice the rested chicken thinly and either add it to the skillet or arrange slices over the orzo for serving. Garnish with additional Parmesan and chopped parsley.
Serve: Dish is best served warm, immediately after garnishing.

Notes

Half and half is a blend of equal parts whole milk and light cream, averaging 10-12% fat, which keeps the sauce creamy without being too heavy.
This dish is versatile — add vegetables like spinach, broccoli, mushrooms, or peas for added nutrition and flavor.
For a gluten-free version, substitute rice or quinoa for orzo, and ensure broth and cheese are gluten-free.
Ensure chicken is cooked through with an internal temperature of 165°F (74°C) for safety.

Nutrition

Serving Size: 1 bowl (about 1⅓ cups)
Calories: 520 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 26 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 135 mg