Tender chunks of chicken nestled in a bed of creamy orzo with fresh asparagus and cherry tomatoes make this easy skillet dinner a perfect pick for a busy night. Everything cooks in just one pan and dinner is ready to be served in under 30 minutes.
1cupchopped fresh asparagusabout half a bunch, chopped into 1-inch pieces
2cupschicken stock
1/2cupheavy cream
Grated parmesan for serving
Instructions
Slice the chicken breasts into stir fry strips. Sprinkle the meat with the dried seasoning and set aside.
In a large skillet, add the olive oil over medium-high heat. Spread the chicken in an even layer in the pan and brown for about 3 minutes without disturbing. Turn the chicken pieces over and cook for another 3 minutes. The chicken does not need to cook completely through because it will finish in the skillet at the end but it should have nice golden brown edges. Transfer the browned chicken to a clean plate with a slotted spoon and set aside.
Add the remaining olive oil to the empty skillet. Add the orzo, minced garlic, and asparagus chunks to the pan. Cook for 2 minutes or until fragrant and the pasta has been completely coated in the olive oil.
Add the chicken stock to the skillet and bring it to a boil. Be sure to stir the orzo so it doesn't stick to the bottom of the pan. Once the broth is boiling, reduce the heat to medium-low. Simmer the orzo, continuing to stir a bit, for 5 minutes or until it is cooked through. The pasta will absorb most of the chicken stock.
Add the sliced cherry tomatoes and heavy cream to the orzo and stir. Season with a pinch of salt and pepper.
Spoon the chicken back into the skillet and stir it in. Let it warm through and complete cooking for a minute or two before serving.