Creamy lemon chicken risoni
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally (4 thinner steaks)
- 1 tsp freshly minced garlic
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp onion powder
- 4 tbsp olive oil
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- 40 g (1 ½ oz) butter
- 1 lemon, sliced
Risoni (Orzo):
- 1 cup (200 g) risoni (orzo), uncooked
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) thickened (heavy) cream
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cups (60 g) baby spinach leaves
- 1 cup (100 g) freshly grated parmesan, plus extra for garnish
- ¼ tsp cracked black pepper
- Sea salt flakes, to taste
- Lemon balm or parsley, chopped (optional, for garnish)
Utensils
- Shallow dish
- Large frying pan (heavy-based)
- Wooden spoon
- Knife and chopping board
Information
Cost: $$$
Preparation time: 40 minutes
Yield: 4 servings (300g each)
Preparation Method
- Marinate chicken: In a shallow dish, combine chicken with garlic, oregano, paprika, onion powder, olive oil, salt, and pepper. Mix until evenly coated.
- Cook chicken: Heat a large frying pan over medium–high heat. Cook chicken for 4–5 minutes on each side until just cooked. Add butter and lemon slices in the last 2 minutes to caramelize. Remove chicken and lemons; set aside.
- Cook risoni: In the same pan, add risoni, chicken stock, cream, lemon juice, and mustard. Stir and bring to a simmer.
- Reduce heat to medium–low and cook uncovered for 10–12 minutes, stirring regularly, until risoni is tender.
- Remove from heat. Stir in spinach and parmesan. Season with pepper and salt. Cover and let sit for 2–3 minutes.
- Serve: Top the risoni with sliced chicken and caramelized lemon slices. Garnish with lemon balm or parsley if desired.