Description
This Creamy Parmesan Orzo with Chicken and Asparagus is the one-pan dinner that will become your new weeknight staple. Tiny orzo pasta is cooked risotto-style, slowly absorbing rich chicken stock until velvety and creamy. Tender shredded chicken and crisp asparagus tips are stirred through at the end, and the whole dish is finished with a generous shower of Parmesan.
Ingredients
- 4 boneless skinless chicken thighs
- 300g orzo pasta
- 200g asparagus, woody ends snapped off, cut into 3cm pieces
- 80g Parmesan cheese, finely grated
- 700ml hot chicken stock
- 100ml double cream
- 1 shallot, finely diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Zest of 1 lemon
- Salt and black pepper to taste
- Fresh parsley to serve
Instructions
1. Season chicken thighs generously. Heat olive oil in a large wide pan over medium-high heat. Brown chicken 5 to 6 minutes per side until golden and cooked through. Set aside on a plate.
2. In the same pan, reduce heat to medium. Add shallot and cook 2 minutes until softened. Add garlic and cook 1 minute more.
3. Add orzo to the pan and toast, stirring, for 1 minute. This adds a lovely nutty depth.
4. Pour in hot chicken stock. Stir well and cook for 10 to 12 minutes, stirring frequently, until orzo is al dente and most of the stock has been absorbed.
5. Shred the rested chicken into chunky pieces. Stir cream, Parmesan, shredded chicken, and asparagus into the orzo.
6. Cook for a further 3 minutes until asparagus is just tender and sauce is glossy. Add lemon zest, season generously, and serve immediately topped with fresh parsley.
Notes
Use hot stock straight from the kettle for faster, more even cooking.
A splash of dry white wine before adding the stock adds lovely depth of flavour.
Chicken breasts work too but thighs stay juicier and more flavourful.
Stir frequently to prevent orzo sticking to the bottom of the pan.
Leftovers thicken significantly – loosen with a splash of stock or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: Italian