One-Skillet Creamy Lemon Chicken Orzo with Asparagus

Named for the Italian word for barley, orzo shines in this one-skillet dinner where it simmers in lemony cream beside chicken thighs. Asparagus joins the pan for a bright, cozy weeknight meal with minimal cleanup.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 610 cal
• 42g protein
• 48g carbs
• 28g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large shallot, minced
• 3 garlic cloves, minced
• 1.5 cups dry orzo pasta
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 bunch (about 12 oz) asparagus, cut into 1-inch pieces
• 2 cups baby spinach
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped

Instructions

1. 1Pat chicken thighs dry and season both sides with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and sear 4–5 minutes per side until deeply golden and nearly cooked through. Transfer to a plate.
2. 2Reduce heat to medium. Add remaining oil and the butter. Once butter melts, add minced shallot and cook 2 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. 3Add dry orzo to the skillet and toast 1–2 minutes, stirring, until a few pieces turn light golden. Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
4. 4Nestle the seared chicken thighs back into the orzo, cover, and cook 8 minutes over medium-low heat. Uncover, scatter asparagus pieces the chicken, and continue cooking uncovered 5–6 minutes until orzo is tender, asparagus is bright green and crisp-tender, and chicken reaches 165°F.
5. 5Remove chicken to a cutting board and slice into thick strips. Stir heavy cream, lemon zest, lemon juice, remaining salt, and pepper into the orzo. Fold in spinach until just wilted, about 1 minute.
6. 6Stir in most of the Parmesan until the sauce turns creamy and glossy. If it thickens too much, splash in a tablespoon or two of warm water or broth. Return sliced chicken to the skillet and spoon sauce over the top.
7. 7Sprinkle with remaining Parmesan and chopped parsley. Serve straight from the skillet while the orzo is still saucy and the lemon aroma is bright.