Creamy Orzo with Chicken & Asparagus
This creamy orzo with chicken and asparagus always hits the spot when I crave something cozy but a little fancy. It’s rich, and filling, and comes together in under an hour. The orzo cooks in one pan, soaking up all the flavors, while the chicken stays juicy and tender. The asparagus brings a fresh bite that perfectly balances the creaminess of the dish.
Equipment
- 1 air fryer
Ingredients
Veggies
- Asparagus trimmed and chopped
- 2 cloves garlic minced
- Salt
- Black pepper
- Paprika
For the Orzo
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 shallot finely diced
- 1/4 tsp oregano
- 1/2 tbsp butter
- 1 1/2 cups chicken stock or water
- 1/2 cup orzo
- 1 tbsp lemon juice
- 1 tbsp mustard
- 1/4 cup heavy cream
- Fresh parsley chopped
- Salt to taste
- Shredded cheese (optional)
- Lemon juice for garnish
- Drizzle of white sauce optional
Chicken Marinade
- 2 chicken breasts carved into thin slices
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/8 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp melted butter
For the White Sauce:
- ½ cup Greek yogurt
- ¼ cup mayo
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- ½ tablespoon sugar
- ¼ teaspoon salt
- Pepper to taste
- ⅛ cup water
Instructions
Chicken Preparation
- Slice the chicken breasts into thin pieces for even cooking.
- In a bowl, mix olive oil, paprika, oregano, salt, garlic powder, onion powder, black pepper, and melted butter.
- Add the chicken, tossing to coat evenly. Let it marinate for at least 30 minutes.
- Set your air fryer to 450°F and cook the chicken for 15 minutes until it’s crispy on the outside. Let it rest for 5-10 minutes before slicing into pieces.
Cook the Veggies
- Heat a skillet over medium heat and add olive oil.
- Sauté the asparagus for 2-3 minutes. Add garlic midway to avoid burning it.
- Season with salt and black pepper toward the end. Remove the asparagus and set it aside.
Make the Orzo
- In the same skillet, heat olive oil and sauté the shallot until translucent.
- Stir in the garlic and oregano. Add butter, then toss in the orzo.
- Pour in the chicken stock and stir often to prevent sticking. Simmer until the orzo is tender and the liquid is mostly absorbed.
- Once the orzo is cooked, reduce the heat and stir in the mustard, lemon juice, and heavy cream.
- Add chopped parsley and adjust the salt as needed. Garnish with a drizzle of white sauce and a squeeze of fresh lemon juice.
Combine Everything
- Add the sautéed asparagus back into the skillet with the orzo.
- Serve the creamy orzo alongside the air-fried chicken, drizzling the juices collected on the foil over the chicken for extra flavor.
- Drizzle some white sauce over the chicken for extra flavor.