One-Pan “Marry Me” Chicken Orzo

Ingredients

• 700 g Chicken breast
• 10 g Salt
• 4 g Black pepper
• 4 g Paprika
• 30 ml Olive oil
• 20 g Butter
• 120 g Onion
• 4 clove Garlic
• 80 g Sun-dried tomatoes
• 2 g Oregano
• 1 g Thyme
• 2 g Chili flakes(optional)
• 25 g Tomato paste
• 280 g Orzo
• 600 ml Water
• 1 Stock cube
• 250 ml Heavy cream
• 70 g Parmesan
• 10 g Fresh basil(optional)
• 0.5 Lemon(optional)

Method

1. 1

   Cut the Chicken breast into small bite-size cubes (about 2cm). Pat dry with paper towels. Season with half of the Salt, half of the Black pepper, and all of the Paprika, tossing to coat evenly.

2. 2

   Finely chop the Onion. Mince the Garlic. Slice the Sun-dried tomatoes into thin strips. Grate the Parmesan. Roughly chop the Fresh basil if using. Cut the Lemon half into wedges if using for serving.

3. 3

   Heat Olive oil and Butter in a large deep skillet or wide pot over medium-high heat. Add the seasoned chicken in a single layer and sear, stirring occasionally, until lightly golden on the outside, about 6 minutes. Transfer chicken to a plate, leaving fat in the pan.

4. 4

   Reduce heat to medium. Add Onion and cook, stirring, until soft and translucent, about 4 minutes. Stir in Garlic, Sun-dried tomatoes, Oregano, Thyme, Chili flakes (if using), and Tomato paste. Cook until fragrant and slightly darkened, about 2 minutes.

5. 5

   Add Orzo to the pan and stir to coat in the tomato mixture for 1 minute. Pour in Water and crumble in the Stock cube. Return chicken and any juices to the pan. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer, stirring once or twice, until orzo is just tender and most liquid is absorbed, 8–9 minutes.

6. 6

   Lower heat to low. Stir in Heavy cream and Parmesan until melted and very creamy. Simmer uncovered 2–3 minutes, stirring, until the sauce is thick and coats the orzo. Adjust seasoning with remaining Salt and Black pepper. Sprinkle with Fresh basil and serve with Lemon wedges if using.