Instructions
10 steps · tick them off as you cookSeason 1 lb (450 g) chicken breast, cubed, with ½ tsp salt, ¼ tsp pepper and 1 tsp dried oregano.
Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high until it shimmers without smoking.
Sear the chicken 4-5 minutes, tossing, until golden but not fully cooked through; transfer to a plate.
4-5 minutesReduce heat to medium, add 1 tbsp butter, 1 minced shallot and 3 minced garlic cloves; sweat 2 minutes until translucent and fragrant.
2 minutesStir in 1½ cups orzo (280 g) and toast 1 minute until edges look pearly.
1 minuteDeglaze with ¼ cup dry white wine, scraping up any fond, and simmer until nearly evaporated.
Pour in 3 cups warm chicken stock, bring to a gentle simmer and cook 8-10 minutes, stirring often, until orzo is al dente and liquid is creamy.
8-10 minutesReturn chicken and any juices to the pan; stir in ½ cup grated Parmesan, ¼ cup heavy cream, the zest and juice of 1 lemon.
Simmer 2 minutes to emulsify into a glossy sauce; taste and adjust salt.
2 minutesFold in 2 tbsp chopped fresh parsley and finish with cracked pepper before serving.
Chef's tip
Add the Parmesan off the heat and stir vigorously — this prevents the cheese from breaking and gives you that glossy, restaurant-style emulsion.
Suggested pairing
Pair with a crisp arugula salad dressed in lemon vinaigrette and a chilled Sauvignon Blanc.
About this recipe
A silky one-pan orzo where chicken, garlic and lemon simmer into a creamy Parmesan risotto-style pasta, ready in under 30 minutes.
Quick weeknightIntermediatequickcreamycomfortingfamily-friendly
