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
Units
Scale
- 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
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.