Creamy Orzo With Roasted Chicken Thigh

Creamy Orzo with Succulent Chicken

Serves: 2

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins


  • 2 Chicken Thighs
  • 1 teaspoon Smoked Paprika
  • 1 tablespoon Olive oil
  • 1 tablespoon Butter
  • 1 Shallot finely diced
  • 2 Garlic Cloves finely diced
  • 150g Orzo Pasta
  • 1 packet Chicken stock
  • 500 ml Boiling Water
  • 50 ml White wine
  • 50g Cheese
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • Freshly squeezed Lemon juice
  • Freshly Grated Lemon


  1. Season the chicken thighs with salt, pepper and smoked paprika.
  2. Put them in the oven on 180c for 25/ 30 mins or until juices run clear.
  3. Mix the chicken stock with water in a pot and simmer. Keep warm. 
  4. Put the oil, shallots, garlic and butter in the pan and fry for 5 mins on a medium heat. 
  5. Add in the orzo and coat with the mixture and cook for another 5 mins. 
  6. Ladle the warm chicken stock into the pan a little at a time. Allow the orzo to absorb fully before putting in more. 
  7. You want the pasta to be creamy but also keep its bite. 
  8. Add in the wine and cook until absorbed. 
  9. When the pasta is done it should still be al dente but creamy. 
  10. If you need more liquid then use some water.
  11. Add in cheese, lemon zest, lemon juice and season. 
  12. Remove the chicken thighs from the oven and rest for 5 minutes. 
  13. Spoon the orzo into a bowl and slice the chicken thigh in half and place on top. Remove the bone before serving. 
  14. Garnish with basil and serve. 

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