1. Prepare the Chicken: Seasoning for Flavor

1. Cut Chicken: Cut the boneless, skinless chicken breasts (or tenders) into 1-inch pieces.
2. Combine Seasonings: In a small bowl, combine the garlic powder, salt, black pepper, and red pepper flakes.
3. Season Chicken: Sprinkle the seasoning mixture over the cubed chicken, tossing to coat evenly.

2. Cook the Chicken: Searing for Tenderness

1. Heat Oil: In a large, high-sided skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
2. Add Chicken: Add the seasoned chicken to the hot skillet.
3. Cook Until Browned: Cook the chicken for 10-12 minutes, turning occasionally, until it’s golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove Chicken: Remove the cooked chicken from the skillet and set it aside in a bowl.

3. Sauté the Vegetables: Building the Flavor Base

1. Heat Oil: Return the skillet to the stove (no need to clean it) and heat the remaining 1 tablespoon of olive oil over medium heat.
2. Sauté Asparagus: Add the chopped asparagus to the skillet and sauté for about 2 minutes, until it’s tender-crisp.
3. Remove Vegetables: Remove the asparagus from the skillet and set it aside with the cooked chicken.

4. Cook the Onions, Garlic, and Orzo: Adding Aromatic Depth

1. Sauté Onion: Add the chopped onion to the skillet and sauté until softened, about 3 minutes.
2. Add Orzo and Garlic: Add the dry orzo pasta and minced garlic to the skillet.
3. Toast Orzo: Cook, stirring constantly, for about 3 minutes, or until the orzo starts to toast slightly and become fragrant. This adds a nutty flavor to the dish.

5. Add Broth and Simmer: Cooking the Orzo

1. Add Broth: Pour in the chicken broth and add the fresh thyme sprigs (or dried thyme).
2. Bring to Simmer: Bring the mixture to a simmer over medium-high heat, stirring occasionally and scraping the bottom of the pan to loosen any browned bits (fond) for extra flavor.
3. Cover and Cook: Cover the skillet with a lid and cook for about 7 minutes, or until most of the liquid has been absorbed by the orzo. Stir halfway through the cooking time to prevent sticking.

6. Finish the Dish: Combining All the Flavors

1. Stir in Remaining Ingredients: Stir in the cooked chicken, sautéed asparagus, half and half, grated Parmesan cheese, and fresh spinach.
2. Heat Through: Cook for another 1-2 minutes, or until the chicken is heated through, the spinach is wilted, and the cheese is melted.

7. Serve: Garnishing and Enjoying

1. Remove Thyme Sprigs: If using fresh thyme sprigs, remove them before serving.
2. Taste and Adjust: Taste the dish and adjust the seasoning with more salt and pepper, if needed.
3. Garnish: Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired.
4. Serve Hot: Serve the One-Pot Chicken Orzo immediately while it’s hot and the sauce is creamy.