Creamy Lemon Chicken Risoni (Orzo)

Name: Creamy Lemon Chicken Risoni (Orzo)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 chicken breasts, halved lengthwise to make 4 schnitzels; 1 tsp garlic, freshly minced; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tsp onion powder; 4 tbsp olive oil; 1 tsp salt; 1/4 tsp pepper; 1 lemon, cut into slices; 2 tbsp butter; 1 cup risoni/orzo (uncooked); 2 cups chicken stock; 1 cup thickened cream; 2 tbsp lemon juice; 1 tsp dijon mustard; 2 cups baby spinach leaves; 1 cup parmesan cheese, freshly grated, plus extra for garnish; Extra salt to season to taste; 1/4 tsp pepper; Lemon balm or freshly chopped parsley, for garnish, optional

7 steps

Prep:15minCook:20min

Creamy pasta is my go-to comfort food at the best of times, but when it’s as easy as this recipe and made in one pan, it takes on a new level of amazing. This Creamy Lemon Chicken Risoni (Orzo) requires very little preparation but is incredibly delicious to eat. It cooks quickly and easily in the one pan making it the perfect family dinner for busy weeknights when you don’t feel like spending too much time in the kitchen! Risoni (or orzo) are small, oval-shaped pasta that take on a risotto-like texture and taste in this recipe. The dish is loaded with delicious lemon-garlic flavours and then finished with lashings of Parmesan cheese. I add spinach in the last few minutes of cooking because it requires no chopping, but don’t feel limited by this. Any vegetables of choice can be added directly to the pan just after the butter. Think asparagus, peas, broccoli or green beans. Once prepared, the dish can be refrigerated for up to 3 days and reheated ready when you need it!

Updated at: Mon, 23 Oct 2023 04:08:11 GMT

Ingredients

4 servings

2chicken breasts

halved lengthwise to make 4 schnitzels

1 tspgarlic

freshly minced

1 tspdried oregano

1 tspsweet paprika

1 tsponion powder

4 Tbspolive oil

1 tspsalt

¼ tsppepper

1lemon

cut into slices

2 Tbspbutter

For the Risoni

1 cuprisoni

orzo, uncooked

2 cupschicken stock

1 cupthickened cream

2 Tbsplemon juice

1 tspdijon mustard

2 cupsbaby spinach leaves

1 cupparmesan cheese

freshly grated, plus extra for garnish

salt

to season, to taste

¼ tsppepper

Lemon balm

or freshly chopped parsley, for garnish, optional

Instructions

Step 1

In a shallow dish, combine the chicken with the garlic, oregano, paprika, onion powder, olive oil, salt and pepper. Use your hands if needed to ensure the chicken is evenly coated in the marinade.

Step 2

Heat a large, deep pan over medium-high heat and cook the chicken for 8-10 minutes or until just cooked through.

Step 3

Add the butter and scatter the lemon slices around the chicken in the last 2 minutes of cooking to caramelise (the juices will release in the pan and create a beautiful flavour). Set the chicken and caramelised lemon slices aside on a plate.

Step 4

To the same pan, add the risoni, chicken stock, thickened cream, lemon juice and dijon mustard. Stir and bring to a simmer.

Step 5

Once simmering, reduce the heat to medium-low so that it is bubbling gently. Cook for 10-12 minutes, uncovered, stirring regularly.

Step 6

Turn the heat off and remove the pan off the heat. Stir the spinach leaves and parmesan cheese through the risoni. Season with pepper and salt to taste. Cover and allow to sit for 2-3 minutes (see note 2).

Step 7

Serve the risoni topped with the cooked chicken (slice if desired). Top with the caramelised lemon slices before serving and garnish with lemon balm or parsley if using.