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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the chicken with paprika, garlic granules, salt, and pepper. Fry on both sides until cooked through.
Remove the chicken and add the butter, garlic, and half of the lemon (sliced) to the pan. Cook for a few minutes, then remove the lemon from the pan and set aside.
Add the orzo and toast for a few minutes before adding the chicken stock, cream, and the juice of the other half of the lemon.
Simmer uncovered for 10-12 minutes, stirring so it doesn't stick to the bottom.
Add the Parmesan and a handful of fresh chopped parsley and stir through.
Divide the orzo between 4 dishes, add the chicken, and garnish with the caramelized lemon and more fresh parsley.
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For a richer flavor, use freshly grated Parmesan instead of pre-grated.
Adjust the seasoning to taste after cooking the orzo to ensure the flavors are balanced.
Can I use a different type of pasta?
Yes, you can substitute orzo with another small pasta like ditalini or acini di pepe.
How can I make this dish dairy-free?
Replace the butter with olive oil and use a dairy-free cream alternative.
Can I prepare this dish in advance?
Yes, this dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
What can I use instead of chicken mini fillets?
You can use chicken breast or thigh fillets, just adjust the cooking time accordingly.
Is there a substitute for fresh parsley?
You can use dried parsley, but fresh parsley will provide a brighter flavor.
