Marry Me Chicken Orzo
A delicious one-pan meal featuring tender chicken and orzo pasta cooked in a creamy, flavorful sauce.
Equipment
- Large deep frying pan
- Lid for the frying pan
Ingredients
- 650 g Chicken breast Skinless and boneless, chopped
- 1 tbsp Olive oil or oil from sun-dried tomatoes jar
- 3 Garlic cloves peeled and crushed
- 170 g Sun-dried tomatoes in oil, drained
- 1 tsp Oregano
- 2 tsp Paprika
- 250 g Orzo
- 650 ml Hot chicken stock (2.75 cups)
- 150 ml Double cream (0.75 cups)
- 50 g Parmesan grated
- 120 g Spinach preferably baby spinach
- Freshly ground black pepper
Instructions
- Start by heating some olive oil in a large pan over medium heat until it shimmers. You will know it is ready when the oil starts to swirl smoothly.
- Toss in the chopped chicken and garlic, letting them sizzle for a few minutes until the chicken is golden brown and cooked through.
- Mix in those sun-dried tomatoes, oregano, and paprika. Stir this well and let everything cook for a few more minutes until you can smell those spices.
- Pour the orzo into the pan, followed by the hot chicken stock, stirring well to combine. The liquid should bubble gently.
- Let the mixture simmer for around ten minutes, stirring occasionally. If you notice it drying out, just add a splash more stock.
- Once the orzo is al dente, stir in the double cream and grated Parmesan.
- Fold in the fresh spinach until just wilted.
- Sprinkle freshly ground black pepper on top before serving.
Notes
Store covered in the fridge for up to 3 days. To reheat, add a splash of water and heat thoroughly.