Creamy pasta is my ultimate comfort food, and this one-pan recipe takes it to a whole new level! This Creamy Lemon Chicken Risoni (Orzo) is not only incredibly delicious but also requires minimal prep. It cooks quickly and effortlessly in just one pan, making it the perfect family dinner for busy weeknights when you want a satisfying meal without spending hours in the kitchen.
INGREDIENTS
Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner fillets (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 (1½ oz) butter
- 1 lemon, sliced
Risoni (Orzo):
- 1 cup (200 g) uncooked risoni (orzo)
- 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
- Marinate the Chicken: In a shallow dish, mix the garlic, oregano, paprika, onion powder, olive oil, salt, and pepper. Add the chicken fillets, using clean hands to coat them evenly in the marinade.
- Cook the Chicken: Heat a large, deep, heavy-based frying pan over medium-high heat. Cook the chicken for 4–5 minutes per side or until just cooked through. Add the butter and scatter the lemon slices around the chicken during the last 2 minutes to caramelize. Remove the chicken and lemon slices from the pan and set aside on a plate.
- Prepare the Risoni: In the same pan, add the uncooked risoni, chicken stock, cream, lemon juice, and Dijon mustard. Stir to combine and bring the mixture to a simmer.
- Cook the Risoni: Once simmering, reduce the heat to medium-low, ensuring it bubbles gently. Cook uncovered for 10–12 minutes, stirring regularly to prevent sticking.
- Finish the Dish: Turn off the heat and remove the pan from the stove. Stir in the spinach leaves and parmesan until well combined. Season with additional salt and pepper to taste. Cover the pan and let it sit for 2–3 minutes to allow the flavors to meld (see Note 2 for tips).
- Serve: Plate the risoni and top with the cooked chicken (sliced, if preferred). Garnish with the caramelized lemon slices and optional lemon balm or parsley. Serve immediately and enjoy!
