One Pan Chicken Orzo
Tasty Healthy Recipes
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220g Orzo (dry weight)
2 x chicken breasts (480g raw weight)
1 medium brown onion (150g raw weight)
4 garlic cloves
10g wholegrain mustard
80ml single cream
50g grated Parmigiano Reggiano
1/2 tbsp olive oil
1 tbsp unsalted butter
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1 tsp smoked paprika
1 tsp garlic granules
500ml chicken stock (1 x chicken oxo cube)
Dice the brown onion and garlic and save for later.
Place the chicken breasts in a bowl and drizzle over the olive oil followed by the salt, pepper, smoked paprika, oregano and garlic granules - mix in until fully coated.
Heat a large frying pan on high heat and then place in the chicken breasts. Fry on each side for around 4 mins to give them some colour and then remove from the pan and place on a plate for later.
Spoon in the butter to the hot pan and then add the onion for 3-4 mins to soften. Then add in the diced garlic and fry for another 2 minutes.
Pour the orzo and stir before adding in some of the chicken stock and scrape off any bits to deglaze the bottom of the pan.
Then pour in the rest of the stock and bring to a simmer.
Add the mustard, parmigiano reggiano, single cream and spinach and stir to combine in the pan.
Place the chicken breasts from earlier in the middle of the pan and place in the oven for 15 mins at fan 180°C / 400°F.
Remove the pan from the oven and then remove the chicken from the pan to slice thinly. Serve into four portions, topping each one with the sliced chicken breast.