Creamy Tuscan Chicken Orzo

Tuscan Chicken Orzo

Ingredients
1 tbsp olive oil
500g chicken breasts
2 tbsp butter
1 large onion, sliced thinly
4 cloves garlic, crushed
1/2 tsp red chilli flakes
70g sundried tomatoes
250g orzo
2 tsp Dijon mustard
2 tsp dried oregano
3 cups chicken stock
250ml cream
3 cups baby spinach
50g parmesan cheese, grated
1/2 cup fresh basil, torn
2 tsp lemon juice

Method
Place chicken breasts on a cutting board covered with cling wrap, and cover the chicken with more cling wrap. Using a mallet or rolling pin, flatten the chicken breast to be of even thickness. Season each side lightly with salt and pepper and set aside.

In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side. Then remove and set aside.

Add butter the skillet, along with the sliced onion, garlic, and red chilli flakes, and cook for about 5 minutes, until the onions have softened.
Add in the sundried tomatoes and dry orzo and toast for 3-4 minutes, stirring frequently.

Add in a splash of the stock to de-glaze the pan, scrape up any browned bits on the bottom of the pot – this is flavour!

Stir in the Dijon mustard, oregano, and the rest of the stock. Allow to simmer. Place the chicken breasts back in the pan. Allow to simmer for 15 minutes, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan. Cook until both the orzo and chicken are fully cooked and most of the liquid is absorbed.

Once cooked through remove the chicken breasts and thinly slice. Add the chicken back to the pan. Stir in the cream, parmesan, spinach, basil, and lemon juice. Adjust seasoning, and salt if necessary.

Serve and enjoy!