Creamy Chicken Orzo Dish (Print Version)
# Ingredients:
→ Chicken Prep
01 -
Garlic powder, 1 teaspoon
02 -
4 chicken breasts, no skin or bones
03 -
Paprika, 1 teaspoon
04 -
A couple of tablespoons of olive oil
05 -
Season with salt and pepper as needed
→ Orzo Base
06 -
Onion, small-sized and finely minced
07 -
Butter—unsalted, about a tablespoon
08 -
Italian seasoning—1 teaspoon sprinkle
09 -
Minced garlic—3 cloves
10 -
Chicken stock, 2 full cups
11 -
Cream (heavy)—1 cup
12 -
Parmesan, finely grated, ½ cup
13 -
Salt and pepper—adjust as desired
14 -
Chopped parsley—2 tablespoons fresh
15 -
1 cup of uncooked orzo pasta
# Instructions:
01 -
Sprinkle the chicken with paprika, garlic powder, salt, and pepper. Warm olive oil in a big pan over medium-high heat and fry each piece till it's crisp and golden—4–5 minutes per side. Take them out and put them aside.
02 -
Using the same pan, drop in butter and allow it to melt. Toss in the finely chopped onion and stir for 3 minutes or until soft. Add garlic and wait for that rich, fragrant smell—about a minute.
03 -
Pour in the uncooked orzo and blend it up with the buttery mix. Let it toast for a couple of minutes until it picks up a slight golden tone.
04 -
Pour in chicken stock and let the mix come to a gentle bubble. Stir in cream and sprinkle in Parmesan, Italian spices, salt, and pepper. Turn the heat down low and stir occasionally for about 8–10 minutes, until the orzo softens.
05 -
Nest the chicken back in the pan, spooning some creamy sauce over the top. Let it simmer gently for another 2–3 minutes so the chicken warms, and the tastes blend. Garnish with parsley and extra Parmesan for the finish. Serve hot.
# Notes:
01 -
Use half-and-half instead of heavy cream to cut down on richness.
02 -
Include spinach or mushrooms for a veggie boost.
03 -
Store leftovers in a sealed container and refrigerate for three days max.