How to make it:

1. Heat the avocado oil in a large Dutch oven or deep sauté pan over medium-high heat.
Season the chicken with the salt, pepper, and garlic powder. Add it to the hot pan and cook for 5–6 minutes, stirring occasionally, until lightly golden. The chicken doesn't need to be fully cooked through. Transfer it to a plate.

2. Reduce the heat to medium. Add the shallots and cook for about 2 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until the wine has reduced slightly.

3. Stir in the dry orzo, allowing it to toast for about a minute.
Add the chicken broth, whipping cream, Dijon mustard, and Italian seasoning. Stir well, then return the chicken and any accumulated juices to the pot.
Bring to a gentle boil, then reduce to a simmer. Cook for about 10 minutes, stirring frequently so the orzo doesn't stick.

4. Chop the asparagus into 1-inch pieces. Stir in the chopped asparagus. Continue cooking for another 4–5 minutes, or until the vegetables are tender-crisp, the chicken is cooked through, and the orzo is creamy.

5. Remove the pot from the heat. Stir in the lemon zest, lemon juice, parsley, and basil.
Let the orzo rest for 5 minutes before serving. It will continue to thicken into a creamy, risotto-like consistency.
Serve with extra basil, parsley, fresh cracked black pepper, and an extra squeeze of lemon if desired.

Tips:

• Stir the orzo often while it cooks to keep it from sticking to the bottom of the pot.

• If the orzo thickens too much before serving, simply stir in a splash of warm chicken broth.

• For even more flavor, use homemade chicken stock.

• Chicken thighs also work beautifully and stay extra juicy.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat gently on the stovetop or in the microwave with a splash of chicken broth or cream to loosen the sauce.

Recipe Variations:

• Add fresh baby spinach during the last minute of cooking.

• Stir in dairy-free or traditional Parmesan just before serving for an extra savory finish.

• Swap the asparagus for broccoli, zucchini, or green beans depending on the season.

• Use rotisserie chicken to make dinner even quicker—simply stir it in with the asparagus.

Frequently Asked Questions:

Can I make this dairy-free?
Yes! Use Silk Dairy Free Heavy Whipping Cream for a rich, creamy sauce without the dairy.

Can I use regular heavy cream?
Absolutely. Substitute an equal amount of heavy cream for the dairy-free whipping cream.

Can I make it ahead?
Yes. The orzo will continue to absorb liquid as it sits, so add a splash of chicken broth when reheating to restore its creamy texture.