Next event in:

  • 00 DAYS
  • 00 HR
  • 00 MIN
  • 00 SEC

Lucy Loves…One Pot Chicken with Orzo and Parmesan

Categories: East Sheen,East Sheen News,News,Recipes,Shop Local

One Pot Chicken with Orzo and Parmesan recipe from Lucy Loves Food Blog

One Pot Chicken with Orzo and Parmesan recipe

Some weeks I’m very organised and know what we’re eating, what I’m cooking for the blog and what everyone’s meant to be doing in a really quite impressive way. And some weeks I don’t. This lack of organisation led me to create this One Pot Chicken with Orzo and Parmesan recipe. Sometimes it pays to fly by the seat of your pants; you may just find yourself sticking a fork into a bowl of something really delicious.

As quite often happens in my fridge, I had a rogue packet of boneless chicken thighs that really didn’t want to be made into another curry. After a quick cupboard forage, I discovered we had orzo and passata and came up with this quick one pot dish. One pot often implies a slightly rushed and not particularly glam supper. My chicken and parmesan loaded offering is certainly not destined for midweek only, accompanied by yet another fresh offering from Wine at Heart, this is perfect for friends, as well as family.

This Chicken with Orzo and Parmesan is a rather delicious endorsement for not being quite so organised. You now have my permission to be as tardy as you like as it pays off in all sorts of tasty ways.

This post will feature on Lucy Loves this week.

One Pot Chicken with Orzo and Parmesan recipe from Lucy Loves Food Blog

One Pot Chicken with Orzo and Parmesan recipe

Serves 4, generously

You will just need one pot, no surprises here

4 tablespoons plain flour

salt and pepper

8 boneless chicken thighs or 4 chicken breasts would also work

2 to 3 tablespoons olive oil

2 cloves garlic, finely chopped

300g orzo pasta

750ml chicken stock

125ml tomato passata

75g grated parmesan or pecorino cheese

Handful chopped fresh parsley, or basil if you prefer

Salt and pepper

More parmesan and chopped parsley/basil to garnish

Take a large lidding, high sided pan and heat two tablespoons of olive oil over a medium high flame.

Tip the flour onto a plate and season generously with salt and pepper. Dip your chicken into the flour, lightly coating on both sides, then add to the hot oil. Do in two batches if need be, you don’t want to overcrowd the pan. Cook until golden on both sides and almost cooked through, for 3 to 4 minutes per side. Remove to a plate once all the chicken is browned.

Add another tablespoon of oil to the same pan, if needed, then turn down the heat and fry the garlic for a scant minute, until just starting to colour. Tip in the orzo pasta and stir. Pour on the chicken stock and passata, stir well, then add the browned chicken and any juices on the plate to the pan. Bring up to the simmer, turn the heat down, then pop a lid on and cook for around 15 minutes, or until the pasta is cooked through and most of the liquid has evaporated. Keep an eye on it during this time, you may need to stir if the orzo starts to stick.

Remove the lid, stir through parmesan or pecorino and parsley, check for seasoning, turn off the heat and leave the pasta to sit for a couple of minutes before serving.

Serve in big bowlfuls with some more parsley and more parmesan.

Lucy Loves Food Blog

Author: Lucy Kellett