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Creamy Lemon Chicken Risoni (Orzo)
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Creamy Lemon Chicken Risoni (Orzo)

35 minServes 4Nutri-Score C€€
from @simple.home.edit10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (halved lengthwise to make 4 schnitzels)Meat2 pieces
  • garlic (freshly minced)Produce1 piece
  • dried oreganoSpices1 g
  • sweet paprikaSpices1 g
  • onion powderSpices1 g
  • olive oilPantry60 ml
  • saltSpices6 g
  • pepperSpices1 g
  • lemon (cut into slices)Produce1 piece
  • butterDairy30 g
  • risoni/orzo (uncooked)Grains180 g
  • chicken stockPantry480 ml
  • thickened creamDairy240 ml
  • lemon juiceProduce30 ml
  • dijon mustardPantry5 g
  • baby spinach leavesProduce60 g
  • parmesan cheese (freshly grated, plus extra for garnish)Dairy90 g
  • lemon balm or parsley (for garnish, optional)Produce5 g

per serving

Nutrition

496kcal

Carbs
39 g
Proteins
26 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Tongs

step by step

Method

  1. Season the chicken

    • Halve the chicken breasts lengthwise to make schnitzels.
    • Rub with the minced garlic, dried oregano, sweet paprika, onion powder, olive oil, salt and pepper.
    Step 1

  2. Sear the chicken

    • Heat the pan and cook the chicken until golden and cooked through.
    • Add the butter and lemon slices and baste the chicken.
    Step 2

  3. Start the risoni

    • Remove the chicken from the pan and set aside.
    • Add the risoni, chicken stock, cream, lemon juice, dijon mustard, salt and pepper to the same pan.
    Step 3

  4. Simmer the risoni

    • Simmer, stirring occasionally, until the risoni is tender and the liquid has thickened.
    Step 4

  5. Finish with spinach and parmesan

    • Stir through the baby spinach leaves and grated parmesan until wilted and melted.
    Step 5

  6. Serve

    • Return the chicken to the pan.
    • Garnish with extra parmesan and lemon balm or parsley.
    Step 6
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