One-Pot Garlic Tomato Chicken Orzo with Asparagus
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One-Pot Garlic Tomato Chicken Orzo with Asparagus is exactly what your weeknight routine needs. Juicy, golden-browned chicken thighs simmer alongside tender orzo pasta, sweet tomatoes, garlic and crisp asparagus, creating a rich, hearty and flavorful meal – all made in just one pot!
Why You’ll Love This One-Pot Recipe
- One pot means fewer dishes and easier clean up. I adore one-pot recipes. They save me so much time. Recipes like my Marry Me Chicken Orzo have become weeknight staples for that reason alone.
- Full meal with protein, veggie and carbs. Can’t go wrong with this!
- Ready in about 35 minutes. Cook and serve!
- Great balance of savory, fresh and comforting flavors. The broth soaks up all the garlic, onion, butter and basil flavors. You can literally drink it with a spoon.
- Kid-friendly meal. Kids really like this meal! It’s not spicy at all and uses simple flavors that kids enjoy.
- Meal prep friendly – This dish stores well and reheats beautifully.
Ingredients
- Skinless boneless chicken thighs – I cook with chicken thighs all the time. They’re always juicy. They also help flavor the entire dish.
- Orzo – Orzo is the perfect pasta for this dish. It cooks quickly, turns creamy, and works so well in cozy dinners like my Broccoli Cheddar Orzo too.
- Chicken broth – Chicken broth helps flavor the entire meal.
- Can of diced tomatoes – Tomatoes offer color, sweetness and they go well with the basil and mozzarella cheese.
- Onion – Diced onions add flavor.
- Garlic – Minced garlic gives this dish that Italian aroma.
- Asparagus – I wanted to make this a well-rounded meal, so adding a vegetable was important. Asparagus adds color and a little crunch.
- Salt & pepper – Salt and pepper to season the entire dish.
- Dried or fresh basil – I kept it simple and used just basil. I love the flavor of it and the sweetness of it.
- Fresh mozzarella cheese – Everything is better with cheese!
- Parmesan cheese – Of course, a sprinkle of Parmesan is a must! I love it on all Italian style meals.
- Olive oil – Olive oil is used to help sear the chicken.
- Butter – A little butter adds some richness.
How To Make One-Pot Garlic Tomato Chicken Orzo with Asparagus
Below is a step-by-step visual on how to make the recipe. It’s pretty simple and requires just a few steps, all using just one pot. Dinner will be ready in about 30 minutes.
Recipe Tips & Variations
- Use boneless skinless thighs for faster cooking and to make serving easier.
- Swap veggies like peas, zucchini or spinach based on season or preference. If you use spinach or peas, add them at the end of cooking as they cook quickly.
- Make it spicy: Add 1/4 – 1/2 teaspoon of red pepper flakes with the garlic to add a kick.
- Always read through the recipe first and prep all of your ingredients before starting. This helps prevent mistakes and makes clean up easier.
Storage & Reheating
Let leftovers cool completely. Store in an airtight container for up to 3 days. Simply reheat on the stove or in the microwave with a splash of water or chicken stock to loosen the orzo.
Final Thoughts
This One-Pot Garlic Tomato Chicken Orzo with Asparagus is a great weeknight meal. It’s ready in about 30 minutes and requires only one pot.
It’s flavorful without much effort and has everything you want in a meal – a protein, veggie and carb. This is a family-friendly recipe that you can make again and again!
If you enjoy cozy one-pot dinners like this, my Spinach Feta Orzo and Creamy Mustard Baked Chicken are easy favorites that work well during busy weeks!
One Pot Garlic Tomato Orzo Chicken with Asparagus
Juicy golden-browned chicken thighs simmer alongside tender orzo pasta, sweet tomatoes, garlic, and crisp asparagus in a rich, savory broth - all made in a single pot!
Ingredients
- 6 boneless, skinless chicken thighs, patted dry and seasoned with salt & pepper. Mine were a total of 2 lbs.
- 1 pound orzo
- 32 ounces chicken stock
- 14 ounce can Italian style diced tomatoes
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 bunch asparagus, trimmed and cut into 2 inch pieces.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried basil
- 8 ounces fresh mozzarella cheese, sliced
- Parmesan cheese and fresh basil for garnish
- 2 tablespoons olive oil
- 2 tablespoon butter
Instructions
- First, prepare all of the ingredients: pat the chicken dry with a paper towel and season all sides with salt and pepper. Dice the onion, mince the garlic, cut woody ends off of asparagus - hold the asparagus on both ends and bend. It will naturally break. Discard the ends and chop the asparagus into 2 inch pieces.
- Add butter and olive oil to a large dutch oven or skillet with a lid and place over medium heat. Once hot, sear chicken thighs on both sides for 4-5 minutes or until browned. Remove to a plate.
- To the pot, add diced onions sauté for about 3 minutes. Add minced garlic and sauté for an additional minute. Turn heat down if needed to prevent garlic from burning.
- Add orzo to the pot. Cook orzo, stirring often, until it starts to toast and become fragrant. Once toasted, add the can of tomatoes, chicken stock, 1/2 teaspoon of salt, 1/4 teaspoon pepper and 1 teaspoon dried basil. Stir will, scraping up any bits off the bottom of the pan.
- Next, nestle the seared chicken thighs into the pot. Bring everything to a boil.
- Once boiling, turn heat to low and add asparagus. Place a lid on the pot and let simmer for 10 minutes. Remove the lid, check orzo for doneness. If it's not quite done, continue to simmer for a few additional minutes. If it's done, top with mozzarella cheese and place the lid back on for about 30 seconds or until the cheese is melted. Remove the lid and let sit for a few minutes for the orzo to soak up any additional liquid. Serve with parmesan cheese and garnish with fresh basil.
Notes
Let leftovers cool completely. Store in an airtight container for up to 3 days. Simply reheat on the stove or in the microwave with a splash of water or chicken stock to loosen the orzo.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 935Total Fat: 43gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 273mgSodium: 1525mgCarbohydrates: 68gFiber: 5gSugar: 10gProtein: 70g
Nutrition information is automatically calculated. Use as an approximation only.
