Creamy Chicken and Orzo (Printable Version)

Golden chicken breasts nestle in creamy, garlicky orzo rich with Parmesan and fresh parsley.

# Ingredients:

→ Protein

01 - 2 boneless skinless chicken breasts, pounded to 1.3 cm thickness, seasoned with salt and black pepper

→ Pasta and Grains

02 - 180 g dry orzo pasta

→ Dairy

03 - 60 g grated Parmesan cheese
04 - 120 ml heavy cream
05 - 15 g unsalted butter

→ Liquids and Broth

06 - 480 ml low-sodium chicken broth

→ Aromatics and Herbs

07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 15 g fresh parsley, chopped

→ Oils and Seasonings

10 - 15 ml olive oil
11 - Salt to taste
12 - Freshly ground black pepper to taste

# Steps:

01 - Pound chicken breasts to an even thickness of approximately 1.3 cm, season both sides generously with salt and black pepper. Allow to rest at room temperature for 10 minutes for even cooking.
02 - Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add chicken breasts without crowding the pan. Cook undisturbed for 4 to 5 minutes until golden brown, then flip and cook until internal temperature reaches 74°C. Remove chicken and cover loosely with foil to keep warm.
03 - Reduce heat to medium, add butter to the same pan. Once melted, add chopped onions and garlic. Cook, stirring frequently, for about 1 to 2 minutes until fragrant and translucent without browning.
04 - Add dry orzo to the pan with the aromatics, stirring constantly for 1 to 2 minutes until lightly toasted and coated with butter, developing a nutty aroma.
05 - Pour chicken broth into the pan, scraping the bottom to loosen browned bits. Bring to a gentle simmer, then stir in heavy cream. Maintain a low simmer and cook, stirring occasionally, until orzo is tender yet firm to bite, approximately 8 to 10 minutes.
06 - Stir grated Parmesan into the orzo mixture until fully melted, creating a creamy consistency. Nestle the seared chicken breasts back into the pan and warm through for 2 to 3 minutes.
07 - Sprinkle freshly chopped parsley and additional Parmesan cheese over the dish. Serve immediately while hot.

# Notes:

01 - Grating Parmesan cheese fresh enhances sauce smoothness compared to pre-shredded versions.
02 - Do not flip chicken too early during searing to ensure a proper crust formation.
03 - Orzo continues to absorb sauce after cooking; serve promptly for optimal texture.

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