Creamy Lemon Chicken Risoni (Orzo)

Name: Creamy Lemon Chicken Risoni (Orzo)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Entree
Ingredients: 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; 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)

Chicken

Entree

4 servings

servings

10 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

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

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)

Directions

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).

Nutrition

Serving Size

Calories

573

Total Fat

41.2 g

Saturated Fat

18 g

Unsaturated Fat

Trans Fat

0.4 g

Cholesterol

83.7 mg

Sodium

1743.6 mg

Total Carbohydrate

33.9 g

Dietary Fiber

2.5 g

Total Sugars

6 g

Protein

19.6 g