AI-generated
One-pan creamy chicken orzo with lemon and spinach
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Source: https://recipheon.com/en/recipes/main-dishes/one-pan-creamy-chicken-orzo-with-lemon-and-spinach
About this recipe
A creamy Parmesan and lemon sauce coats the orzo, while browned chicken makes this a satisfying meal. Spinach adds a mellow vegetable flavor alongside the fresh aroma of lemon zest. As the pasta cooks in stock, it takes on plenty of flavor and a comforting texture reminiscent of risotto. Everything comes together in one skillet, making it a convenient meal for the family table. Spoon into deep plates and serve while it is still hot.
Ingredients
Chicken and pasta
600 g chicken breast, without skin or bones
300 g dry orzo pasta, also called risoni
1 onion, about 120 g peeled
2 garlic cloves
3 tbsp olive oil, 45 ml
750 ml prepared low-salt chicken stock, plus a little hot water if needed
Creamy sauce and seasoning
150 g fresh baby spinach
100 g whipping cream, 30% fat
40 g finely grated Parmesan
1 tsp finely grated lemon zest, yellow part only
2 tbsp lemon juice, 30 ml
½ tsp fine salt, to taste
¼ tsp freshly ground black pepper
Steps
Pat the chicken dry and cut into pieces about 2 cm across. Season with half the salt and half the pepper. Finely dice the onion and chop the garlic. Wash and dry the spinach. Grate the zest from the washed lemon, then squeeze out the juice; measure the amounts listed. Have ready a deep, heavy-bottomed skillet measuring 28–30 cm across.
Heat a tablespoon of olive oil in the skillet over medium-high heat. Add half the chicken in a single layer and cook for 4–5 minutes, turning, until browned. Transfer to a plate. Add a second tablespoon of olive oil and brown the remaining chicken in the same way. The chicken will finish cooking with the pasta later; keep any juices on the plate too.
AI-generated Lower the heat and add the final tablespoon of olive oil and the onion. Cook for about 5 minutes, stirring, until the onion softens. Add the garlic and cook for half a minute, then add the dry orzo. Stir for another minute so the pasta is coated in oil and combined with the onion. Do not let the garlic burn.
Pour in 650 ml of stock and stir, scraping up the browned bits from the bottom. Bring to a gentle simmer. Cook without a lid for 2–3 minutes, stirring often right down to the bottom, as the small pasta sticks easily. Reserve the remaining 100 ml of stock for the next step. The orzo will still be quite firm.
AI-generated Return the chicken along with the juices from the plate and pour in the remaining 100 ml of stock. Simmer, stirring often, usually for another 3–5 minutes. Check small orzo earlier, also using the package cooking time as a guide. The pasta should still offer a little resistance, as it will finish cooking with the spinach and cream. The chicken must be cooked all the way through, with no raw center. If the liquid disappears too quickly, add hot water a little at a time.
Add the spinach a handful at a time, stirring gently until the leaves wilt and fit into the skillet. This will take about 2 minutes. Check the pasta: it should be tender but hold its shape. Keep the mixture moist and slightly loose; if it is too thick, add a little hot water.
AI-generated Reduce the heat to low and stir in the cream. Heat gently for 1–2 minutes, until the sauce is smooth and coats the pasta. Do not let it boil vigorously, and do not cook it dry. Remove the skillet from the heat before adding the cheese and lemon.
Off the heat, stir in all the Parmesan and the lemon zest. Gradually add the measured lemon juice, stirring constantly. Taste and add the remaining salt and pepper as needed. Let stand for 2 minutes, then immediately divide into 4 portions. The sauce thickens as it stands, but should remain creamy, not stiff.
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