Ingredients:

  • 2 large (or 4 small) boneless, skinless Chicken Breasts (approx. 1.5 lb / 700 g)
  • 1 Tbsp (15 ml) Olive Oil, plus more for drizzling
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1.25 g) Freshly Ground Black Pepper
  • 1/2 tsp (2.5 ml) Dried Oregano
  • 1 Tbsp (15 g) Unsalted Butter
  • 1 Tbsp (15 ml) Olive Oil
  • 1 small Yellow Onion, finely diced (approx. 150 g)
  • 3 cloves Garlic, minced
  • 1 cup (175 g) Orzo pasta (risoni)
  • 4 cups (950 ml) Low-Sodium Chicken Stock, WARMED
  • Zest of 1 large Lemon
  • Juice of 1 large Lemon (approx. 3 Tbsp / 45 ml)
  • 1/2 cup (50 g) Grated Parmesan Cheese
  • 1/4 cup (60 ml) Heavy Cream or Double Cream
  • 1/4 cup (15 g) Fresh Flat-Leaf Parsley, roughly chopped
  • Extra Lemon wedges, for serving

Instructions:

  1. Prep the chicken: Pat the chicken breasts dry. Season generously on both sides with salt, pepper, and oregano.
  2. Sear the Chicken: Heat 1 Tbsp of oil in a large skillet over medium-high heat. Place the chicken in the hot pan and sear undisturbed for 4 minutes per side until deeply golden brown (cooked through about 70-80%). Transfer the chicken to a plate and cover loosely. Do not clean the pan.
  3. Sauté Aromatics: Reduce the heat to medium. Add the butter and the second tablespoon of olive oil to the pan. Add the diced onion and a pinch of salt. Cook for 5–7 minutes until soft, scraping up the browned bits (fond) from the chicken. Add the minced garlic and lemon zest; cook for 1 minute until fragrant.
  4. Toast Orzo: Add the dry orzo pasta to the skillet. Cook, stirring constantly, for 1–2 minutes until the edges of the pasta turn slightly opaque and nutty.
  5. Simmer the Orzo: Pour in the warm chicken stock. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cook uncovered for 10–12 minutes, stirring every couple of minutes, until the liquid has substantially reduced and the pasta is mostly cooked (al dente).
  6. Rest the Chicken: Slice the partially cooked chicken breasts into 1/2-inch thick strips. Return the sliced chicken (and any resting juices) to the orzo mixture. Stir gently. Cover the skillet and let it rest for 5 minutes off the heat, allowing the chicken to finish cooking fully.
  7. Finish and Serve: Remove the lid. Stir in the heavy cream, Parmesan cheese, and fresh lemon juice. Stir vigorously until the sauce is creamy and emulsified. If the orzo is too thick, add a splash more warm stock until the desired consistency is reached. Stir in the fresh parsley, taste, adjust seasoning, and serve immediately.