Creamy Baked Orzo & Peas With Crispy Chicken

Updated at: Thu, 17 Aug 2023 03:40:08 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan). Boil a kettle. Add the orzo pasta to an ovenproof dish

Step 2

Dissolve the chicken stock cube in 400ml [800ml] boiled water. Stir through the Dijon mustard and soft cheese.

Step 3

Pour the creamy stock over the orzo pasta and put the dish in the oven for 10 min.

Step 4

Heat a large, wide-based pan (preferably non-stick) over medium-high heat with a drizzle of vegetable oil. Pat the chicken thighs dry with kitchen paper and season them generously on both sides with salt and pepper. Once hot, add the chicken, skin-side down, and cook for 7-8 min or until the skins have browned and crisped.

Step 5

Once the orzo has had 10 min, remove the dish from the oven. Add the peas, and half the grated Italian hard cheese. Season with a generous grind of black pepper and give everything a good mix up.

Step 6

Top the orzo with the crispy chicken thighs (skin side up). Return the dish to the oven for 15-20 min or until the chicken is cooked through (no pink meat!) – this is your creamy baked orzo & peas

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