Creamy Chicken Orzo

Method

1. Brown the chicken

   Heat the olive oil in a large deep skillet or saucepan over medium-high heat. Season the diced chicken with salt and pepper and add it in a single layer. Leave it undisturbed for 3 minutes so it colours, then turn and cook a further 3 minutes until golden but not fully cooked through. Lift the chicken out onto a plate.

   ⏱ 3 min

2. Soften the aromatics

   Lower the heat to medium. Add the chopped onion to the same pan and cook for 4 minutes until translucent, scraping up anything stuck to the base. Add the minced garlic and cook for 30 seconds more, just until fragrant.

   ⏱ 4 min

3. Toast the orzo

   Tip in the orzo and stir for 1 to 2 minutes until the grains smell nutty and turn a shade darker. This step is what stops the finished dish tasting starchy.

   ⏱ 2 min

4. Simmer

   Pour in the chicken broth and bring to a simmer. Cook uncovered for 10 minutes, stirring every couple of minutes so the orzo does not catch on the bottom. The liquid should reduce and thicken noticeably.

   ⏱ 10 min

5. Return the chicken

   Return the chicken and any resting juices to the pan. Simmer for a further 4 to 5 minutes, until the orzo is tender with a little bite and the chicken is cooked through.

   ⏱ 5 min

6. Finish with cream and spinach

   Stir in the heavy cream and the fresh spinach. The spinach will wilt into the sauce within a minute. Take the pan off the heat, add the grated Parmesan and stir until it melts smoothly.

7. Season and serve

   Taste and adjust the salt and pepper — the broth and the Parmesan both carry salt, so season last rather than first. Serve straight from the pan, scattered with chopped parsley.