Chicken Orzo One Pot (Print Version)
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts (roughly 650g), cut into chunks
02 -
250g orzo pasta
→ Aromatics & Vegetables
03 -
3 crushed garlic cloves, peeled
04 -
170g drained sun-dried tomatoes packed in oil
05 -
120g fresh spinach
→ Liquids & Seasonings
06 -
1 tablespoon oil (try using the sun-dried tomato oil)
07 -
650ml chicken stock, heated
08 -
150ml heavy cream
09 -
1 teaspoon dried oregano
10 -
2 teaspoons sweet paprika
11 -
50g Parmesan, freshly grated
12 -
Black pepper, freshly ground
# Instructions:
01 -
Warm up oil in a big, deep skillet over medium heat. Toss in chicken pieces and cook for about 5 minutes until they're golden on each side.
02 -
Turn down the heat and throw in garlic, sun-dried tomatoes, oregano and paprika. Let them mingle for 3-5 minutes until your garlic gets soft.
03 -
Pour in orzo, hot stock, and crack some pepper. Give it a good stir, pop the lid on and simmer for 10 minutes. Stir now and then until the pasta's nearly done.
04 -
Drop the heat to its lowest setting. Add your spinach and pour in cream. Mix gently for 1-3 minutes until spinach wilts down and cream warms up. Make sure chicken is fully cooked.
05 -
Kill the heat and mix in your Parmesan cheese.
# Notes:
01 -
Switch to chicken thighs if you want, but you'll need to cook them longer
02 -
If orzo soaks up too much liquid, just splash in more as needed
03 -
Everything cooks in one pan - fewer dishes to wash afterward