Chicken Caesar Orzo Skillet
Turn Caesar salad into a cozy one-pan meal! Tender chicken, orzo, and asparagus in a creamy, savory dressing sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups chopped asparagus
- 1 tbsp olive oil
- 1 cup dry orzo pasta
- 1 cup caesar dressing, (healthier*)
- 1 ½ cups chicken broth
- Salt and black pepper to taste
- Juice of ½ of lemon
- Parmesan cheese for serving
- Croutons, optional to top
- Shredded Lettuce to top
Instructions
- Season the chicken thighs on both sides with salt and black pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for about 4 minutes per side until golden brown. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, add in chopped asparagus and cook for about 1 minute to brown slightly, then add in orzo and stir then toast for another minute.
- Stir in the chicken broth and the Caesar dressing. Bring the mixture to a gentle boil, then add back in the chicken and reduce the heat to low. Cover the skillet and simmer for about 8–10 minutes, or until the orzo is nearly tender and has absorbed most of the liquid.
- Stir everything together and add in lemon juice and let cook for another minute with the lid off.
- Remove from heat. Top the entire skillet parmesan cheese and croutons. Serve immediately and top each plate with shredded lettuce.
Notes
- If you like things extra cheesy you can add 4 slices of provolone at the end and cover for 1 minute to melt the cheese.
- I like the bolthouse farms yogurt caesar dressing!
Nutrition
Calories: 642kcal, Carbohydrates: 33g, Protein: 30g, Fat: 43g, Saturated Fat: 7g, Polyunsaturated Fat: 21g, Monounsaturated Fat: 12g, Trans Fat: 0.02g, Cholesterol: 132mg, Sodium: 1142mg, Potassium: 529mg, Fiber: 3g, Sugar: 4g, Vitamin A: 555IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 4mg
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