She’s a stunner let me just tell you. Whew. This Chicken and Orzo with Asparagus tastes as great as it looks and it’s very quick and easy to whip up, seeing as how it’s a one-pan wonder and all. Read on for a teeny bit more about it, or jump on ahead (you know you want to).
If this Chicken and Orzo with Asparagus and Greens recipe is your speed, you might also want to check out my easy Mississippi Chicken recipe and my Chicken Fricassee (I love!). Chipotle Garlic Butter Chicken is also always a total winner.
Why We Love This saucy Chicken and Orzo with Asparagus
Firstly, it’s a one-pan easy peasy situation. It’s dinner at it’s finest let me tell you. I have to hold myself back from over-sharing recipes like this but honestly, maybe no one cares? I think you guys seems to enjoy them as much as I do, seeing as how they save so much time (dishwashing namely). I love any recipe that features a luscious wine-based sauce, so that’s a big reason for my major affection here.
But also, garlic. There’s a lot of it here, and it can take it. Boneless chicken breasts need flavor boosts and garlic is always up for the challenge. The dish just turns out perfectly every single time, with the chicken staying nice and juicy and the orzo cooking to perfection in its simmering creamy bath of salty stock and wine. The asparagus and kale lend a nutritious punch to things and will leave you really feeling like you just CRUSHED dinnertime.
Because you did.
What You’ll Need for This Chicken and Orzo with Asparagus + Tips and Tricks
All-purpose flour
This will allow the chicken to brown and crust up in such a gorgeous way, and will give the following spice trio something to cling to as well.
Paprika + Onion powder + Garlic powder
This terrific trio will combine forces to flavor the chicken breasts perfectly.
Onion
No exactness is required typically, when adding onion to the base of a savory dish such as this. A heaping cup is almost always just right, and a small onion is about that. You can’t screw this up.
Lacinato/Tuscan kale
Also referred to as Dinosaur Kale sometimes, this my favorite kind to work with, but you can use curly kale or chard or spinach here. Just be sure to go green!
Asparagus
To know where to trim your spears, hold one on each end and bend until it snaps in to. That breakage point is where the rest of the bunch should be trimmed as well. Just line them up and slice away, using that first tester as your guide.
Dried oregano
Any variety of dried oregano is great – Greek, Mexican, etc. Rubbing it a bit between your palms will revive the dormant oils inside and help it perform better for you. Just a tip!
Garlic
Duh? Duh.
Orzo
This tiny-yet-mighty pasta is lovely here, it soaks up the liquid gold that is our sauce with the greatest of ease. It cooks quickly and I always forget how much I love working with it …
Dry white wine
Any wine you like will do here for our chicken and orzo with asparagus situation, even cooking wine (which I’m not supposed to say, but it’s completely true). If you don’t care to purchase wine, no worries. Just add more stock.
Chicken stock
Veggie stock would also be just fine. Also, this is optional but a teaspoon of chicken stock concentrate added to the mix would never not be a great idea.
Half and half or heavy cream
Either one of these ingredients will work great here, lending a smooth and rich creaminess to this most delicious sauce. Honestly, even just milk would work in a pinch. I’d finish with an extra pat of butter though.
How to Make our favorite saucy garlic butter chicken and orzo with asparagus recipe
- Preheat the oven to 375 degrees F. Adjust the oven rack to the middle position.
- Combine the flour, paprika, onion and garlic powders in a shallow bowl or large bag. Season the chicken well with salt and pepper. Dredge the chicken through the flour mixture to fully coat and then shake off any excess.
- Heat the butter and 2 tablespoons of the oil in a large oven-proof skillet over medium-high heat. Brown the chicken on both sides for about 5 to 7 minutes total and transfer to a plate or tray for now (don’t wipe out the pan!).
- Reduce heat to medium and add the onion, kale, and chopped asparagus. Saute for about 5 minutes, until tender. Season with salt and pepper and add the garlic and orzo. Cook for about a minute.
- Add the wine and cook for one minute, Add the stock and half-and-half/cream and add the chicken back to the pan. Simmer over low heat for five minutes.Â
- Put in the oven and cook for 10 minutes. The dish should be nice and saucy and the orzo should be fully cooked now. Show with freshly grated cheese and top with fresh green herbs of your choosing. This chicken and orzo with asparagus is also great with fresh lemon zest showered over top and halved lemons served on the side for squeezing over.Â
Saucy Garlic Butter Chicken and Orzo with Asparagus (One pan and easy!)
A truly phenomenal one-pan chicken and orzo skillet that comes complete with lovely green asparagus and healthy kale. Packed with saucy, buttery goodness, this is an all-time superstar in my home.
- Yield: Serves 4
- Category: Chicken
Ingredients
- 3 to 4 boneless skinless chicken breasts (depending on how large they are/how many people you want to serve)
- 2/3 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil, plus more as needed
- 1 small yellow onion or 1/2 large, diced
- 1 bunch lacinato/Tuscan kale, chopped
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 teaspoon dried oregano
- 4 garlic cloves, minced or grated
- 1 cup orzo
- 1 cup dry white wine
- 2 cups chicken stock
- 1 cup half and half or heavy cream
Serving Suggestions: Freshly grated parmesan or pecorino, fresh herbs (basil, oregano, parsley, arugula also), freshly zested lemon with halved for squeezing over)
Instructions
- Preheat the oven to 375 degrees F. Adjust the oven rack to the middle position.
- Combine the flour, paprika, onion and garlic powders in a shallow bowl or large bag. Season the chicken well with salt and pepper. Dredge the chicken through the flour mixture to fully coat and then shake off any excess.
- Heat the butter and 2 tablespoons of the oil in a large oven-proof skillet over medium-high heat. Brown the chicken on both sides for about 5 to 7 minutes total and transfer to a plate or tray for now (don’t wipe out the pan!).
- Reduce heat to medium and add the onion, kale, and chopped asparagus. Saute for about 5 minutes, until tender. Season with salt and pepper and add the garlic and orzo. Cook for about a minute.
- Add the wine and cook for one minute, Add the stock and half-and-half/cream and add the chicken back to the pan. Simmer over low heat for five minutes.
- Put in the oven and cook for 10 minutes. The dish should be nice and saucy and the orzo should be fully cooked now. Show with freshly grated cheese and top with fresh green herbs of your choosing. This is also great with fresh lemon zest showered over top and halved lemons served on the side for squeezing over.
