Ingredients:

  • 5 lbs Boneless, skinless chicken breasts (halved horizontally into 4 equal cutlets)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 1/2 cup Finely diced Yellow Onion
  • 4 cloves Garlic, minced finely
  • 1 cup Dry Orzo Pasta (uncooked)
  • 1/2 cup Dry White Wine (optional)
  • 3 cups Low Sodium Chicken Broth (warmed)
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 cup Freshly Grated Parmesan Cheese (packed, plus extra for serving)
  • 1 tsp Fresh Lemon Zest
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • Salt and Black Pepper to taste

Instructions:

  1. Season the chicken cutlets aggressively with salt and pepper.
  2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken, cover loosely, and set aside to rest.
  3. Reduce heat to medium. Add butter to the pan drippings. Sauté diced onion until softened (about 3 minutes). Add minced garlic and cook until fragrant (30 seconds—do not let it burn!).
  4. Add the dry orzo pasta to the skillet and stir constantly for 1–2 minutes to lightly toast it.
  5. Pour in the white wine (if using). Scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half.
  6. Pour in the warm chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Cook, uncovered, for about 10–12 minutes, or until the orzo is nearly tender (al dente).
  7. Stir in the heavy cream and bring back to a gentle simmer. Immediately remove the pan from the heat. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth and thick.
  8. Slice the rested chicken. Nestle the chicken slices back into the creamy orzo. Stir in the lemon zest and half of the fresh parsley. Taste and adjust seasoning (salt/pepper) as needed.
  9. Dish immediately, topped with the remaining fresh parsley and an extra grating of Parmesan.