Marry Me Chicken Orzo

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (divided)
• 1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon tomato paste
• ½ cup sundried tomatoes (chopped)
• 3 cloves garlic (minced)
• 1 ½ cups orzo (uncooked (regular or whole wheat))
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 2 ½ cups low-sodium chicken stock
• 1 cup heavy cream ((double cream in the UK))
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh basil leaves (chopped)

Method

1. Heat the olive oil and 1 tablespoon butter in a large deep skillet over medium heat. Add the chicken, season with salt, pepper, and smoked paprika, and cook for 2 to 3 minutes until lightly browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon butter to the skillet. Stir in the tomato paste, sundried tomatoes, and garlic, and cook for 30 seconds until fragrant.
3. Add the orzo, crushed red pepper, oregano, and thyme, and cook for another 30 seconds, stirring constantly.
4. Pour in the chicken stock and cream, then return the chicken to the pan. Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring every 1 to 2 minutes so the orzo does not stick to the pan. The chicken should reach 165°F (74°C) on an instant-read thermometer.
5. When the orzo is tender, remove the skillet from the heat. Stir in the Parmesan until melted. Taste and adjust seasoning as needed.
6. Garnish with fresh basil before serving.