What's the best way to store this one-pot dish?

I store it for a maximum of 2 days in the refrigerator in a sealed container. I reheat it with a splash of water or broth to make it creamy again.

Can I make this dish in advance?

Yes, you certainly can. Just keep some extra broth on hand to make it creamy again when reheating.

Can I use only white or only green asparagus?

Yes, indeed. White asparagus has a milder flavor, while green asparagus provides more bite and freshness.

What can I use instead of mascarpone?

Cream cheese or a dash of cream is perfectly fine. Mascarpone does add that extra creamy, smooth touch.

Which chicken should I use?

I prefer to use boneless chicken thighs with skin. They stay juicy and add a lot of flavor. Chicken breast can also be used, but don't cook it for too long so it doesn't dry out.

One-pot orzo chicken asparagus lemon spinach

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35min

•

Easy

This one-pot dish is really one of those things, people… so mega delicious. And when asparagus season is here, this is such a recipe that makes me instantly happy. Everything cooks together in the same pot: first, I nicely brown the chicken until it's crispy and then I let the rest simmer deliciously creamy in broth with mascarpone. Super quick, super simple, and really incredibly tasty and also a bunch of vegetables! This is such a winner that I think you will make it time and again during asparagus season. I already know it.

Super easy such a dish. So definitely try my one pot lasagna!

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Ingredients

What do you need?

Quantity: 4P

4 boneless, skin-on chicken thighs
2 tablespoons olive oil
1 large red onion
2 cloves garlic
200 g orzo
500 g white asparagus
1 bunch thin green asparagus
200 g spinach
125 g mascarpone
100 g finely grated Parmesan cheese
500 ml chicken broth
2 lemons
2 sprigs thyme
5 bay leaves
pepper and salt

Make it veggie!

For a vegetarian version, omit the chicken and replace it with fried oyster mushrooms or vegetarian chicken pieces.

Use vegetable broth instead of chicken broth and follow the exact same steps. Fry the oyster mushrooms or veggie pieces until golden brown and add them back on top of the orzo at the end.

Preparation method

How do you make this?

Heat a large, wide pan over medium heat. Season the chicken thighs generously with salt and pepper. Pour the olive oil into the pan and sear the chicken skin-side down first, along with the thyme and bay leaf, until golden brown and crispy.

Flip the chicken and continue cooking for another 10 to 15 minutes over lower heat. Remove the chicken from the pan and set aside with the thyme and bay leaf. Discard most of the fat, leaving about 1 tablespoon in the pan.

Finely chop the red onion and mince the garlic. Sauté both in the same pan until soft and lightly golden.

Cut 1 lemon lengthwise into quarters, remove the white pith and seeds, and cut into small pieces. Add to the pan and briefly sauté for a fresh touch.

Peel the white asparagus and remove the tough ends. Cut into bite-sized pieces. Snap or cut off the tough ends of the green asparagus and also cut into pieces.

Add the orzo, white and green asparagus, chicken broth, and mascarpone. Stir well so that the mascarpone melts nicely into the broth.

Cover the pan and let it simmer gently for about 12 minutes. Stir regularly to prevent the orzo from sticking. If necessary, add a splash of extra broth or water.

In the last minute, stir the spinach into the orzo until it has wilted. Then mix in two-thirds of the Parmesan cheese and season additionally with salt and pepper.

Cut the chicken into pieces and place on top of the creamy orzo.

Slice the second lemon thinly (without seeds) and distribute over the dish. Finish with the remaining Parmesan cheese and serve immediately.

Tips

The combination of white and green asparagus truly offers the best of both worlds: soft and creamy, and fresh and crunchy.
Grate some extra lemon zest over the dish just before serving for a fresh boost.
Use a wide pan so the orzo cooks evenly and you can stir easily.
No mascarpone? Cream cheese works too, though the flavor will be slightly less rich and smooth.
Also delicious with broccoli instead of spinach for a slightly firmer bite.
Storage
In the refrigerator, I store this dish for up to 2 days in an airtight container.
In the freezer, it's technically possible, but I recommend it less as the texture of the orzo, spinach, and mascarpone changes. Fresh is truly best.
I reheat it gently in a pan with a splash of water or broth to restore its creaminess. You can also microwave it, covered and on medium power.