Tasty Orzo with Chicken and Asparagus
A quick and delicious one-pan dish that combines tender chicken, vibrant asparagus, and creamy orzo for a gourmet yet simple weeknight meal.
Ingredients
Main Ingredients
- 1.5 tbsp Olive oil For sautéing
- 1 lb Chicken breast Cut into bite-sized pieces
- 1 lb Asparagus Trimmed and cut into 2-inch pieces
- 1 Lemon Juiced and zested
- 0.5 tsp Salt To taste
- 0.25 tsp Black pepper To taste
- 0.75 cup Leeks Chopped
- 5 cloves Garlic Minced
- 0.25 tsp Crushed red pepper flakes Optional for heat
- 1.5 cups Orzo Small pasta type
- 3 cups Low-sodium chicken broth For simmering
- 0.75 cup Water To loosen the mixture
- 5.2 oz Boursin Garlic & Fine Herbs cheese Creamy cheese that binds the dish
- 0.33 cup Fresh parsley Chopped for garnish
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Season the chicken pieces with salt and pepper before adding them to the hot oil. Sauté for about 5-7 minutes until golden brown.
- Add the chopped leeks and minced garlic. Stir for 2-3 minutes until fragrant.
- Add the asparagus and cook for an additional 3 minutes until vibrant and tender-crisp.
- Stir in orzo (and crushed red pepper flakes if using).
- Pour in the chicken broth and water. Bring to a boil, then reduce heat and cover. Let simmer for 10-12 minutes until orzo is al dente.
- Stir in Boursin cheese, lemon juice, and zest until the cheese melts into a sauce.
- Top with freshly chopped parsley and serve warm.
Notes
For a lighter touch, pair with a simple arugula salad and a glass of Sauvignon Blanc. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.