Ingredients
Scale
- 2 large chicken breasts (about 1 pound)
- 1 Tbsp olive oil or butter
- ¼ tsp pepper
- ½ tsp salt
- ¼ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp paprika
- 1 Tbsp butter
- ¼ cup chopped onion
- 2 cloves minced garlic
- 1 cup sliced mushrooms
- 1½ cup raw orzo
- 1 cup chicken broth
- 1¼ cup milk
- ¼ cup grated Parmesan
- 2 Tbsp chopped parsley
- ¼ cup chopped sun-dried tomatoes
- 1 bunch asparagus
- 1 Tbsp olive oil
- ¼ tsp salt & pepper
Instructions
- Mix seasoning in a small bowl. Cut chicken breasts in half and season both sides.
- Heat a skillet, add oil or butter, then cook chicken for 7-8 minutes per side until internal temp reaches 165º. Set aside.
- In the same skillet, melt butter and sauté onion, mushrooms, and garlic for 3 minutes.
- Add orzo and brown for 1 minute.
- Pour in milk and chicken broth, simmer covered for 8-10 minutes.
- Stir in Parmesan, parsley, and adjust seasoning.
- Preheat oven to 400º, roast asparagus with oil, salt, and pepper for 5 minutes.
- Plate orzo with chicken, asparagus, and garnish with parsley, Parmesan, and sun-dried tomatoes.
Notes
- Use fresh garlic for best flavor.
- Adjust milk thickness if needed.
- Substitute mushrooms if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg