Cheesy Orzo with Chicken and Veggies
I came up with the greatest recipe, friends…Cheesy Orzo with Chicken and Veggies!
So when your college daughter comes home for winter break, you make her a homemade meal, right?!
I think it’s gotta be in the mom handbook or something.
My daughter requested something with chicken and asparagus for her homemade meal.
And this is what she got 🙂
It was the perfect comfort food to welcome her home 🙂
How to Make Cheesy Orzo with Chicken and Veggies
It starts with a pound of chicken breasts, cut in half lengthwise to make each one into two thinner chicken breasts.
Then cut in half again down the middle.
Season with kosher salt, pepper, and season salt.
In a large skillet over medium heat add some olive oil and the chicken breast pieces.
Cook for 3 to 4 minutes per side, remove and set aside.
Then in the same pan cook some asparagus and mushrooms for about 5 minutes and set those aside as well.
Gosh, I have to say it was hard not to just devour the chicken and veggies just sitting there as I cooked the orzo!
Add a diced onion and lots of minced garlic to the same pan for a few minutes, then add the uncooked orzo pasta.
Pour 4 cups of chicken broth and a cup of heavy cream into the pan.
Bring this to a boil, then reduce the heat to low and simmer for 10 minutes, covered.
Now comes the cheesy part…mix in 1 and 1/2 cups of fresh grated parmesan cheese.
Stir the chicken and veggies into the cheesy orzo deliciousness and taste for seasoning.
I added a tad bit more kosher salt, pepper, and season salt so it was seasoned to perfection.
Top Cheesy Orzo with Chicken and Veggies with fresh basil and if you like things a little spicy, it’s so good with a little crushed red pepper on top.
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Here are more recipes for you to try similar to Cheesy Orzo with Chicken and Veggies…
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Cheesy Orzo with Chicken and Veggies
A cheesy and delicious comfort food, all made in one pan!
Ingredients
- 1 pound chicken breasts
- olive oil, kosher salt, pepper, season salt
- 1 pound asparagus cut into 1 inch pieces
- 1 pound baby portobello mushrooms sliced
- 1 onion diced
- 6 garlic cloves minced
- 1 pound orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups fresh grated parmesan cheese
- Optional: fresh basil for garnish and crushed red pepper for spice
Instructions
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Cut the chicken breasts in half lengthwise making each breast into 2 thinner breasts, then cut in half again down the center. Season both sides with kosher salt, pepper, and season salt. In a large skillet over medium heat add 1 Tbsp olive oil and the chicken breasts. Cook the chicken for 3 to 4 minutes per side and remove from pan.
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Add 1 more Tbsp olive oil to the skillet and the asparagus and mushrooms. Season with kosher salt and pepper. Cook 5-7 minutes, stirring occasionally and remove from pan.
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To the same skillet, still over medium heat, add more olive oil and the diced onion and minced garlic. Cook 5 minutes. Pour the dry orzo into the pan and stir it in with the onions and garlic for 1 minute. Then add the chicken broth and heavy cream. Bring to a boil and reduce heat to low and simmer for 10 minutes, covered.
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Stir in the parmesan cheese and then add the chicken, asparagus, and mushrooms. Stir until evenly mixed. Taste for seasoning, add kosher salt, pepper, or season salt if needed. Serve with fresh basil if desired and some crushed red pepper for some spice.
Note: Other veggies such as spinach, zucchini, and red pepper can also be added.
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