Creamy Chicken Orzo with Sun Dried Tomatoes and Asparagus
This creamy chicken orzo is super simple and satisfying. With very few ingredients and hardly any prep time, this is the perfect comforting weeknight meal!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- 10-20 sun dried tomatoes in oil, roughly chopped if needed
- 1 cup orzo, uncooked
- 1 3/4 cups chicken stock
- 1/4 cup heavy cream, optional
- fresh basil and parmesan for serving, optional
Instructions
- In a large skillet (with lid) on medium-high, heat 1 tablespoon of oil from the sun dried tomatoes.
- Season chicken on both sides with salt and pepper, add to pan.
- Sear chicken on both sides 3-4 minutes until nicely browned (they do not need to be cooked all the way through).
- Add sun dried tomatoes, asparagus, orzo and chicken stock to the pan and give everything a big stir. Make sure orzo is covered with chicken stock.
- Bring to a boil, reduce heat to low and cover.
- Simmer, covered, for 20-25 minutes until orzo is fully cooked and liquid is absorbed. If liquid isn't quite absorbed, uncover a cook a few minutes more.
- Optional step if you want super creamy orzo: Remove chicken from pan. Stir cream into orzo and veggies, allow it to heat through about 1-2 minutes more. Plate the orzo, then add chicken on top.
- Top orzo with basil and parmesan cheese (if using) and serve immediately with the chicken.
Nutrition
Calories: 525kcalCarbohydrates: 38.3gProtein: 57.7gFat: 14.8gSaturated Fat: 3.7gCholesterol: 151mgSodium: 503mgPotassium: 766mgFiber: 4.3gSugar: 4.7gCalcium: 63mgIron: 6mg
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