Chicken Orzo One Pot (Print Version)
# Ingredients:
→ Main
01 -
Chop 650g skinless, boneless chicken breasts (around 4 pieces).
02 -
250g orzo pasta.
→ Aromatics & Vegetables
03 -
Crush 3 peeled cloves of garlic.
04 -
Drain 170g of sun-dried tomatoes in oil.
05 -
120g fresh spinach leaves.
→ Liquids & Seasonings
06 -
1 tablespoon olive oil (or oil from the sun-dried tomatoes).
07 -
650ml hot chicken stock.
08 -
Pour in 150ml double cream.
09 -
A teaspoon of dried oregano.
10 -
2 teaspoons sweet paprika powder.
11 -
Grate 50g Parmesan cheese.
12 -
A bit of freshly ground black pepper.
# Instructions:
01 -
Warm up some oil in a big deep pan on medium heat. Cook the chicken for about 5 minutes until it’s browned on all sides.
02 -
Lower the heat and toss in the garlic, sun-dried tomatoes, oregano, and paprika. Let it cook for 3–5 minutes until the garlic softens up.
03 -
Stir in the orzo, stock, and a dash of pepper. Cover and let it simmer for 10 minutes, stirring here and there, until most of the liquid is absorbed, and the orzo’s almost ready.
04 -
Drop the heat super low, add the spinach and cream, and gently stir for 1–3 minutes. Wait for the spinach to wilt and ensure the chicken is cooked through.
05 -
Take it off the heat and mix in the Parmesan cheese.
# Notes:
01 -
Chicken thighs work too—just adjust how long you cook them.
02 -
If the orzo's still tough, pour in extra liquid.
03 -
Everything cooks in a single pan!