Ingredients
Chicken
- 2 chicken breasts, halved lengthwise to make 4 schnitzels
- 1 tsp garlic, freshly minced
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp onion powder
- 4 tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- 1 lemon, cut into slices
Risoni
- 1 cup risoni/orzo (uncooked)
- 2 cups chicken stock
- 1 cup thickened/heavy cream
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cups baby spinach leaves
- 1 cup Parmesan cheese, freshly grated, plus extra for garnish
- 1/4 tsp pepper
- Salt, to taste
- Lemon balm or freshly chopped parsley, for garnish, optional
Instructions
- In a shallow dish, combine the chicken with the garlic, oregano, paprika, onion powder, olive oil, salt and pepper. Use your hands if needed to ensure the chicken is evenly coated in the marinade.
- Heat a large, deep pan over medium-high heat and cook the chicken for 8-10 minutes or until just cooked through.
- Add the butter and scatter the lemon slices around the chicken in the last 2 minutes of cooking to caramelise (the juices will release in the pan and create a beautiful flavour). Set the chicken and caramelised lemon slices aside on a plate.
- To the same pan, add the risoni, chicken stock, thickened cream, lemon juice and Dijon mustard. Stir and bring to a simmer.
- Once simmering, reduce the heat to medium-low so that it is bubbling gently. Cook for 10-12 minutes, uncovered, stirring regularly (see note 1 below for tips).
- Turn the heat off and remove the pan from the heat. Stir the spinach leaves and Parmesan cheese through the risoni. Season with pepper and salt to taste. Cover and allow to sit for 2-3 minutes (see note 2).
- Serve the risoni topped with the cooked chicken (slice if desired). Top with the caramelised lemon slices before serving and garnish with lemon balm or parsley if using.
Notes
Note 1 – To make a one-pan pasta dish (where the pasta is cooked in the pan), it’s important that you use a heavy-based piece of cookware such as a heavy-based casserole dish (cast iron) or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer.
Note 2 – If you feel the risoni is too stiff (it’s not saucy and is clumping together more than what you would like), simply add 1-2 tablespoons at a time of boiling water from the kettle, stirring the sauce rapidly. This will loosen the mixture.
MAKE AHEAD
Refrigerate for up to 3 days. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. Not suitable to freeze.
Source – Recipe inspired by One Skillet Lemon Butter Chicken and Orzo from Half Baked Harvest which you can view here.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Keywords: lemon chicken risoni, lemon chicken orzo, creamy lemon chicken orzo
emilleecole says:
Insanely delicious & SUPER simple! That is an absolute win for my household & this will definitely be in weeknight meal rotations from now on!
★★★★★
meldimauro says:
Firstly, your website is 10/10!! One of the very little websites to come across now, where it is simple, easy to navigate not filtered with adds and just has everything you need (LOVE the toggle feat. to prevent screensaver coming on!!) And of course beautiful meals with incredibly detailed notes!
whittle94 says:
★★★★★
catleeman says:
This was delightful Nicole! 🙌♥️ whole family loved it even my 19 month old 🤌 wonderful flavours and quick and easy dish
★★★★★
iolimacridi says:
loved this!!!
★★★★★
KATE says:
Looks amazing. Any suggestions for a GF option? Can you use rice instead of risoni by chance?
★★★★★
marisajane13 says:
Easy to make. Loved it.
★★★★★
danielleduyvestyn says:
❤️ Delicious ❤️
Simple, quick & delicious. Another winner for us.
★★★★★
renaechapman says:
My family loved this dish. My husband gave it 10 out of 10! Not too difficult either.
★★★★★
anirosebarry says:
This was a tasty recipe. If I were to make it again, I would probably use less salt. 2 tsps is a lot for me, especially when you have broth and parmesan that adds to the saltiness! The orzo took longer on a medium low heat as well. About 7 minutes longer but at the end I just upped the heat a bit. Wasn’t sure if the recipe called for 2 tbsp of butter divided or 4 as the instructions say to add the butter twice. I went with 2 and it turned out fine. Thank you for your recipes!
Nicole says:
Thank you so much for the fantastic feedback! I have modified the recipe so that it is “salt to taste” because you are absolutely right, it depends on the saltiness of the stock powder and parmesan cheese being used. And thank you for pointing out the butter – That has now been modified. Thank you so much for taking the time to comment! Nic x