Creamy Chicken Orzo
Risoni, or orzo if that’s what you know it as, is toasted in the pan and simmered risotto-style so it turns starchy and creamy without needing a drop of cream in the sauce.
Greek yogurt, parmesan and lemon juice go in off the heat at the end to keep the sauce smooth, and the green beans stay separate as a fresh, crunchy topping rather than getting lost in the pan.
One pan for the chicken and risoni, one small pan for the beans, done in 30 minutes.
Creamy Chicken Orzo
CREAMY CHICKEN ORZO · CHICKEN · DINNER · EASY
Creamy without a drop of cream
Toasting the risoni and letting the tomato paste properly caramelise before the stock goes in builds real depth into the base, the kind of step that's easy to skip but makes a noticeable difference.
Greek yogurt does the creamy work instead of cream, folded through off the heat so it stays smooth rather than splitting.
Garlic green beans on top add a bit of crunch and colour, and keeping them separate means they never go soft sitting in the risoni.
Creamy Chicken Orzo
Ingredients
Chicken
- 450 g Chicken Breast or Thigh Diced
- 15 ml Olive Oil
- 1 Brown (Yellow) Onion Diced
- 2 Garlic Cloves Minced
- 4 g Smoked Paprika
- 0.5 g Dried Chilli Flakes
- Salt & Pepper
Risoni
- 160 g Dry Risoni (Orzo)
- 20 g Tomato Paste
- 500 ml Chicken Stock
- 60 g High-Protein Yogurt
- Parmesan Cheese To Taste
- Lemon Juice To Taste
- Salt & Pepper To Taste
Garlic Greens
- 15 ml Olive Oil
- 1 Garlic Clove Minced
- 180 g Green Beans Trimmed
- Lemon Juice To Taste
- Salt & Pepper To Taste
Method
Cook The Aromatics
- Heat olive oil in a large pan over medium-high heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Remove from the pan.
Sear The Chicken
- Add the chicken to the same pan. Season with paprika, chilli flakes, salt, and pepper. Cook for 4–5 minutes, turning occasionally, until golden and lightly charred. Remove the chicken from the pan and set aside.
Toast The Risoni (Orzo)
- Add the risoni to the pan and toast for 30 seconds to 1 minute. Add the tomato paste and cook for 1 minute to caramelise. Add the onion and garlic and mix to combine.
Simmer
- Pour in the chicken stock and scrape up the browned bits from the pan. Simmer uncovered for 8–10 minutes, stirring occasionally, until the risoni is tender and most of the liquid has absorbed.
Finish The Sauce
- Return the chicken and any juices to the pan. Turn off the heat, then stir in the Greek yogurt, parmesan, and lemon juice. Add a splash of hot water if you want it creamier—taste and season.
Cook The Green Beans
- Blanch the beans in salted water for 2 minutes, then drain. Heat olive oil in a small pan, add the garlic and cook for 20 seconds. Toss in the beans for 1–2 minutes, season with salt, and finish with lemon.
Serve
- Spoon the risoni into bowls, top with the garlic green beans, and finish with extra parmesan and chilli flakes.
What's the difference between risoni and orzo?⌄
Nothing, they're the same rice-shaped pasta, just different names for it depending on where you're shopping. Use whichever your local supermarket stocks.
Can I use cream instead of yogurt?⌄
Yes, a splash of cream works as a straight swap and is more forgiving with heat than yogurt, which is more prone to splitting if it hits the pan too hot.
Why toast the risoni before adding the stock?⌄
It brings out a nuttier flavour in the pasta itself and helps it hold its texture better as it simmers, rather than going soft and mushy straight into the liquid.
Why keep the green beans separate instead of mixing them in?⌄
They hold their colour and bite much better sitting on top than they would mixed through the hot risoni, where they'd soften and lose that fresh crunch.
