Saffron Chicken & Orzo

• Chicken breast(600 g)
• Orzo(250 g)
• Onion(1)
• Garlic(3 cloves)
• Spinach(120 g)
• Parmesan(60 g)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Chicken Broth(900 ml)
• Heavy cream(120 ml)
• Saffron(½ tsp)
• Lemon(1)
• Thyme(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut {Chicken breast} into irregular bite-size pieces. Finely chop {Onion}, mince {Garlic}, grate {Parmesan}, and zest half of {Lemon}.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a large deep skillet or pot over medium heat. Add the chicken, {Salt}, and {Black pepper}, then cook until lightly golden on the outside, 5 minutes. Stir in {Onion} and cook until softened, then add {Garlic}, {Thyme}, and {Saffron} for 1 minute more.

   ~8 min

3. 3

   Stir in {Orzo} to coat in the buttery saffron base. Pour in {Chicken Stock} and bring to a gentle boil. Reduce the heat and simmer, stirring often, until the orzo is tender and the liquid has reduced to a thick, risotto-like consistency, 14 minutes.

   ~14 min

4. 4

   Lower the heat and stir in {Heavy cream}, {Spinach}, {Parmesan}, and the {Lemon} zest. Cook for 2 minutes until the spinach wilts and the sauce turns creamy and glossy. Squeeze in a little juice from the {Lemon} to brighten everything.

   ~3 min

5. 5

   Let the orzo stand for 1 minute to thicken slightly, then spoon into bowls and serve hot.

   ~3 min