One-Pan Marry Me Chicken Orzo
Course:
Dinner
Ingredients
- 2 Chicken Breasts
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano
- 2 tablespoons Olive Oil
- 1 Red Onion (finely chopped)
- 2 cloves Garlic
- 1 tablespoon Tomato Puree
- 110 grams Sun-Dried Tomatoes (from oil, chopped)
- 250 grams Dried Orzo
- 750 millilitres Chicken Stock
- 60 grams Spinach
- 125 millilitres Double Cream
- Parsley
- 60 grams Parmesan Cheese (topping)
Steps
- Preheat the oven to 200C fan.
- Season the chicken with paprika, oregano, salt, and pepper.
- In a large cast iron dish, heat olive oil over medium-high heat.
- Add the chicken cutlets and cook until starting to brown -- about 2 minutes per side.
- Transfer the chicken to an oven-proof dish, and put in the oven for about 12 minutes, until fully cooked.
- In the same pan as before, add the chopped shallot and minced garlic, and saute until softened -- about 2-3 minutes.
- Stir in the tomato paste and chopped sun-dried tomatoes, saute for about a minute.
- Add dry orzo pasta, then pour in the chicken stock, scraping the bottom of the pan to release any flavourful bits.
- Bring the mixture to a boil, then reduce the heat to medium-low and cover the pan.
- Simmer for about 10-12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, or until the orzo is cooked and most of the liquid is absorbed.
- Once the orzo is cooked, stir in the spinach until wilted.
- Then pour in double cream and combine well with the orzo.
- Taste and adjust with salt and pepper as needed.
- Slice or shred the chicken breasts, then place them back into the pan.
- Cover the pan and let it all simmer on the lowest heat for an additional 2 minutes to ensure the chicken is heated through.
- Once hot, garnish with fresh chopped parsley and Parmesan cheese, and enjoy!
Source: https://goodfooddiscoveries.com/one-pan-marry-me-chicken-orzo/#wpzoom-premium-recipe-card