A one-pan Mediterranean orzo combining pan-fried chicken, fresh asparagus, and a bright lemon-parmesan cream sauce. Its standout trait is the balance of creamy richness and citrus brightness, finished with toasted pine nuts and peppery arugula.
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Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with salt, pepper, smoked paprika, and garlic granules.
Heat olive oil in a large pan over medium-high heat. Pan-fry the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, add the chopped onion and cook for about 5 minutes, until softened.
Add the minced red chilli and garlic, and cook for another minute until fragrant.
Stir in the orzo to toast it lightly, then pour in the chicken stock.
Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is nearly cooked and has absorbed most of the liquid.
Add the chopped asparagus and cook for another 2-3 minutes until tender-crisp.
Stir in the baby spinach and cook until it has wilted.
Remove the pan from the heat. Stir in the grated Parmesan, Greek yogurt, and the zest and juice of one lemon until a creamy sauce forms.
Taste the orzo and season with additional salt and pepper if needed.
Serve the creamy orzo in bowls. Slice the cooked chicken and arrange it on top.
Garnish with fresh arugula, toasted pine nuts, and an extra sprinkle of Parmesan cheese and lemon zest before serving.
Store leftovers refrigerated up to 3 days in an airtight container; reheat gently on the stovetop with a splash of chicken stock or lemon juice to restore sauce consistency.
Cook the orzo and vegetables separately, store refrigerated up to 3 days, then combine and gently reheat with a splash of stock or lemon juice to restore creaminess.
Pan-fry until golden on each side (3–4 minutes per side), then check that the internal temperature reaches 75°C (165°F) with a meat thermometer.
Zucchini, green beans, or broccoli work well; adjust cooking time so vegetables remain tender-crisp.
Yes; pappardelle, fettuccine, or linguine absorb the lemon-parmesan sauce equally well.
No; toasted almonds, walnuts, or breadcrumbs add texture and richness as alternatives.
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