Creamy Lemon Chicken Risoni (Orzo)
, Serves 4
Pan-seared marinated chicken over creamy lemon orzo cooked in one pan with spinach and parmesan.
| 2 boneless, skinless chicken breasts, halved horizontally into 4 thin steaks | Coat chicken in marinade | Sear chicken 4-5 min per side | Add butter & lemon, caramelise 2 min | Set chicken & lemon aside | Top with chicken, lemon & garnish |
| 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 | |||||
| 1/4 tsp freshly cracked black pepper (for the marinade) | |||||
| 40 g butter | |||||
| 1 lemon, sliced | |||||
| 200 g risoni (orzo) | Add risoni, stock, cream, juice, mustard; simmer | Cook gently 10-12 min, stirring | Off heat, stir in spinach & parmesan | Season, cover, rest 2-3 min | |
| 500 ml chicken stock | |||||
| 250 ml thickened (whipping/heavy) cream | |||||
| 2 tbsp fresh lemon juice | |||||
| 1 tsp dijon mustard | |||||
| 60 g baby spinach leaves | |||||
| 100 g freshly grated parmesan (for the risoni) | |||||
| 1/4 tsp freshly cracked black pepper (for the risoni) | |||||
| Sea salt flakes, to taste (for the risoni) | |||||
| Extra grated parmesan, for garnish | |||||
| Lemon balm or chopped parsley, for garnish (optional) |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.