Pan-Seared Chicken with Roasted Asparagus and Lemon Orzo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection, served alongside roasted asparagus spears and zesty lemon-infused orzo pasta. This mediterranean-inspired chicken ready in about 35 minutes pairs kosher salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb trimmed fresh asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 12-15 minutes until tender and lightly caramelized.
  2. Step 2: While asparagus roasts, season 2 boneless skinless chicken breasts with 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and rest.
  3. Step 3: In a medium saucepan, bring 1 1/2 cups low sodium chicken broth to a boil. Add 3/4 cup orzo pasta and cook for 8-9 minutes until al dente. Drain any excess liquid.
  4. Step 4: Stir 1 tbsp butter, 2 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh parsley into the cooked orzo. Toss until butter melts and flavors combine.
  5. Step 5: Plate the chicken breasts alongside roasted asparagus and lemon orzo. Spoon any pan juices over the chicken for extra flavor.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Asparagus and Lemon Orzo take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Roasted Asparagus and Lemon Orzo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Asparagus and Lemon Orzo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Roasted Asparagus and Lemon Orzo for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Roasted Asparagus and Lemon Orzo?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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