Ingredients
Scale
CHICKEN
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner steaks (see note 1 for using chicken thighs)
- 1 tsp freshly minced garlic
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp onion powder
- 4 tbsp olive oil
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- 40 g (11/2 oz) butter
- 1 lemon, cut into slices
RISONI (ORZO)
- 1 cup (200 g) risoni (orzo), uncooked
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) thickened (heavy) cream
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 2 cups (60 g) baby spinach leaves
- 1 cup (100 g) freshly grated parmesan, plus extra for garnish
- ¼ tsp cracked black pepper
- Sea salt flakes, 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 clean hands to ensure the chicken is evenly coated in the marinade.
- Heat a large, deep, heavy-based frying pan over medium–high heat and cook the chicken for 4–5 minutes on each side 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, cream, lemon juice and 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.
- Turn the heat off and remove the pan from the heat. Stir the spinach leaves and parmesan through the risoni. Season with the pepper and salt to taste. Cover and allow to sit for 2–3 minutes (see note 2 below for tips).
- Serve the risoni topped with the cooked chicken (slice first if desired). Top with the caramelised lemon slices before serving and garnish with lemon balm or parsley (if using).
Notes
Note 1 – You can use chicken thighs, but increase the chicken cooking time to 5–6 minutes on each side, as thighs can take a little longer to cook.
Note 2 – If you feel the risoni is too stiff (it’s not saucy and is clumping together more than 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
Marinate the chicken in the spices, then refrigerate for up to 3 days in an airtight container.
Leftovers
Refrigerate for up to 3 days in an airtight container. Not suitable to freeze.
Recipe source
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