Ingredients:

  • 4 (approx. 180g / 6 oz each) boneless, skinless Chicken Breasts or Thighs
  • 1 tbsp (15 ml) Olive Oil (for searing)
  • 1 tsp (5 g) Dried Oregano
  • ½ tsp (2.5 g) Fine Sea Salt
  • ¼ tsp (1.25 g) Freshly Ground Black Pepper
  • 2 tbsp (30 g) Unsalted Butter
  • 1 large Shallot, finely minced (approx. 50 g)
  • 3 cloves Garlic, minced
  • 1 cup (180 g) Orzo Pasta (risoni)
  • ½ cup (120 ml) Dry White Wine (or extra stock/broth)
  • 3 cups (720 ml) Low-Sodium Chicken Stock/Broth, warmed
  • Zest of 1 large Lemon
  • Juice of 1 large Lemon (approx. 3-4 tbsp / 45-60 ml)
  • ½ cup (50 g) Parmesan Cheese, freshly grated
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • ¼ cup (10 g) Fresh Parsley, finely chopped
  • 2 tbsp (5 g) Fresh Dill, finely chopped (optional)

Instructions:

  1. Prepare Chicken: Pat chicken dry. Season evenly with oregano, salt, and pepper.
  2. Sear: Heat 1 tbsp olive oil in the deep sauté pan over medium-high heat until shimmering. Sear the chicken breasts for 3–4 minutes per side, until golden brown.
  3. Rest: Remove chicken from the pan and set aside on a plate. Keep the pan with the drippings.
  4. Sauté Aromatics: Reduce heat to medium. Add the butter to the pan. Sauté the shallots for 3 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
  5. Toast Orzo: Add the dry orzo pasta to the pan. Stir constantly for 2–3 minutes until the grains begin to turn translucent and smell nutty (this is crucial for texture).
  6. Deglaze: Pour in the white wine (or extra stock). Scrape up any browned bits (fond) from the bottom of the pan and let the liquid reduce until nearly evaporated.
  7. Simmer Orzo: Add 1 cup of the warm chicken stock. Stir gently until absorbed. Continue adding the remaining stock, ½ cup at a time, stirring between additions, until the orzo is al dente (usually about 10–12 minutes total).
  8. Finish Chicken: Place the partially cooked chicken breasts back on top of the simmering orzo. Cover the pan and let it steam/simmer gently for 5–8 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
  9. Rest and Slice: Remove the chicken again and let it rest on the cutting board for 5 minutes before slicing diagonally.
  10. Final Seasoning: Take the pan off the heat. Stir in the lemon zest, lemon juice, grated Parmesan cheese, and 2 tbsp of extra virgin olive oil. If the consistency is too thick, add a splash more warm stock.
  11. Garnish and Serve: Fold in the fresh parsley and dill. Taste and adjust seasoning with salt and pepper. Serve the orzo immediately, topped with the sliced chicken.