Creamy Lemon & Garlic Chicken Orzo

Creamy Lemon & Garlic Chicken Orzo

This dish is perfect if you're feeling under the weather or want to warm up on cold Autumn nights.

Taste: Simplicity: Cost:

Ingredients

• 250g chicken breast, cut into bite-sized pieces
• 150g orzo
• 1/2 red onion, finely diced
• 2 garlic cloves, finely chopped or crushed
• 1 chicken stock cube
• 500ml boiling water
• 100g baby spinach
• 75g cream cheese
• 1 lemon
• 1 tablespoon olive oil
• 1/2 teaspoon dried mixed herbs or Italian seasoning

Method

1. Prepare and season the chicken. Cut the chicken breast into small, bite-sized pieces. Season evenly with ½ tsp dried mixed herbs or Italian seasoning.
2. Cook the chicken. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the seasoned chicken and cook for approximately 6–8 minutes, turning regularly, until completely cooked through. Transfer the chicken to a clean plate and set aside.
3. Cook the onion. Using the same pan, reduce the heat to medium. Add the finely diced red onion and cook for 3–4 minutes, stirring occasionally, until softened.
4. Add the garlic. Add the finely chopped or crushed garlic and cook for approximately 30 seconds, stirring continuously to prevent it from burning.
5. Add the orzo. Add 150g dry orzo directly to the pan and stir it through the onion and garlic for 30–60 seconds.
6. Prepare and add the stock. Turn the heat down to low. Dissolve 1 chicken stock cube in 500ml boiling water. Pour approximately 400ml of the stock into the pan and stir well. Keep the remaining stock nearby in case you need it.
7. Cook the orzo. Keep the pan over a low heat, allowing the stock to gently simmer rather than rapidly boil, as too high a heat can cause the liquid to evaporate too quickly. Cook uncovered for approximately 10–12 minutes, stirring regularly so the orzo doesn't stick to the bottom. If the liquid is absorbed or evaporates before the orzo is tender, gradually add some of the remaining stock.
8. Add the spinach. Once the orzo is tender and has a creamy consistency, add 100g baby spinach. Stir for 1–2 minutes until the spinach has wilted.
9. Add the chicken. Return the cooked chicken to the pan and stir until everything is piping hot.
10. Make it creamy. Keep the heat low and add 75g cream cheese. Stir until the cream cheese has completely melted and combined with the orzo. If the mixture is too thick, add a small splash of any remaining stock or hot water.
11. Add the lemon. Turn off the heat. Cut the lemon in half and squeeze the juice from ½ lemon into the pan. Stir thoroughly. Cut the remaining half into wedges to serve alongside the dish, so you can add more lemon according to taste.
12. Serve: Divide the creamy lemon and garlic chicken orzo between two bowls and serve while hot.