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One Pan Chicken Orzo

Tasty Healthy Recipes


Icons/time 35 minutes
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Ingredients (16)

Serves 1

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

80g spinach

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)


Step 1

Dice the brown onion and garlic and save for later.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Then pour in the rest of the stock and bring to a simmer.

Step 7

Add the mustard, parmigiano reggiano, single cream and spinach and stir to combine in the pan.

Step 8

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.

Step 9

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.

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