Creamy Lemon Chicken Orzo
Easy
Spring one pot family dinner. At this time of year, there is always the opportunity to change-up our dinner repertoire. As the weeks pass, and we slowly approach summer, many different fruits and vegetables come into season, which in turn encourages us to make of the most of what Irish food has to offer. One-pot dishes are a favourite of mine all year round, but I especially welcome them on the brighter evenings when family life is dominate with activities, and therefore any spare minute is appreciated. This dish is deliciously indulgent, yet is still bursting with fresh flavours. It can also be prepared and on the table within a flash. Enjoy! Created by Nessa Robins
PREP IN
5 MIN
COOK IN
30 MIN
SERVE
4
Creamy Lemon Chicken Orzo
Easy
PREP IN
5 MIN
COOK IN
30 MIN
SERVE
4
Introduction
Spring one pot family dinner. At this time of year, there is always the opportunity to change-up our dinner repertoire. As the weeks pass, and we slowly approach summer, many different fruits and vegetables come into season, which in turn encourages us to make of the most of what Irish food has t
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Ingredients
- 4 chicken fillets
- Salt and pepper
- 40g plain flour
- 50g butter
- 2tbsp olive oil
- 1 leek, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp fresh thyme leaves
- 150g orzo pasta
- 600ml chicken stock
- 100ml cream
- 1 lemon
- Chunk of parmesan
- Fresh chives, finely chopped
TO SERVE:
Method
- 1. Slice the chicken breasts horizontally to create two thin pieces. Season each chicken piece with salt and pepper, before coating in the flour.
- 2. Place a large frying pan over a medium heat and add the butter and 1tbsp of olive oil. When the butter melts, add the chicken fillets in a single layer. Cook for 5 minutes, before turning over and cooking for a further 5 minutes on the other side. Transfer to a warm plate.
- 3. Add another tablespoon of olive oil, and over a low heat, add the leek. Stir well and cook gently for 5 minutes, before stirring through the garlic, thyme, and orzo.
- 4. Add the chicken stock and cream. Juice ½ of the lemon and cut the other half into slices and add to the pan.
- 5. Return the chicken to the pan, cover, and leave to simmer over a low heat for 15 minutes.
- 6. Divide between four plates. Grate over a little parmesan, sprinkle over some chives and serve.
