If you like pasta recipes, then this Orzo recipe will excite you for sure. This recipe is a simple and delicious, require easily available ingredients and when you plate it looks fantastic and fancy.
You’ll not need more than 30 minutes and a single skillet to make this recipe, which makes is a perfect recipe to feed a family on your busy weeknights. We love this recipe and request for this recipe comes up pretty often.
If you are not familiar with Orzo, but love pasta then I would highly recommend you to try it. Orzo, is a rice-shaped pasta and classified among pasta as “pastina” – a category of tiny shapes commonly used for soups. In traditional Italian cooking, orzo is used in soups and broth, but it’s also great as a side dish and in pasta salads. I have taken a different approach, by cooking the Orzo in white wine and chicken broth the adding heavy cream to it, and then adding the seared chicken with feta over it and the result was simply great!
If you do not like Feta, then replace with fresh parmesan.
It’s time to make Lemony Spinach Orzo with Feta Topped Chicken
Lemony Spinach Orzo with Feta Topped Chicken
This delicious and comforting meal is a perfect one dish dinner that is easy to get on the table in 30 minutes. If you are not a fan of feta, you can substitute freshly grated parmesan instead.
What you'll need...
What you'll need to do...
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Heat 1 tablespoon olive oil in a large skillet over medium heat.
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Season chicken cutlets generously with salt and pepper on both sides and add to the hot skillet. Sear chicken cutlets 2-3 minutes per side. Remove from the skillet and set aside on a plate.
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Add the remaining olive oil to the skillet. Add the onion and garlic; season with salt and pepper to taste. Cook, stirring occasionally, 2-3 minutes or until the onion becomes translucent.
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Add orzo and stir well to coat the orzo with the olive oil from the skillet.
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Carefully add wine to deglaze the skillet. Continue cooking 2-3 minutes or until the wine reduces by half. (In case you are not using wine, add 1/2 cup of chicken broth in place of it). Though using white wine is recommended, as it adds great flavor to the dish. Do not worry, it will not make you tipsy as the alcohol will get evaporated and it is safe to serve to kids even if you cook with wine.
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Pour in the chicken broth and bring to a steady simmer. Cover with a lid and cook until the orzo is al dente.
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Add spinach and continue 1-2 minutes or until the spinach wilts.
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Add in the lemon juice, heavy cream, and butter; stir well until the orzo becomes very creamy.
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Place the chicken breasts and any accumulated juices on top of the orzo and cover the pan with a lid. Continue cooking for another 3-5 minutes or until the chicken and juices are completely cooked through.
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Uncover and sprinkle with fresh parsley and crumbled feta. Enjoy with a garden salad and crusty fresh bread!
