This Creamy Chicken Orzo with Prosciutto is a delicious one pot meal that the whole family will love. It is perfect for a mid week dinner but also fancy enough for serving guests or for special occasions.
Slice 300g of chicken breasts in half horizontally. In a shallow dish, mix 20g plain flour, ½ tsp sea salt, pinch of black pepper & ½ tsp garlic granules
Coat the halved chicken breasts in the flour mix
Heat 1 tbsp sunflower oil in a large wide pan over a medium heat. Add the chicken and cook for 3 minutes on each side until golden brown
Once nicely golden, add 20g butter and cook for a further 2 minutes. Reduce the heat if the chicken is getting too much colour
Remove the chicken from the pan and set aside. Add 150g orzo and stir to coat in the juices from the pan
Add 400ml chicken stock, 2 garlic cloves and ½ tsp sea salt. Stir and leave to simmer over a medium/low heat for 5 minutes, stirring occasionally
Add 80g tenderstem broccoli and cook for 5 minutes with a lid on
In a separate frying pan, add the 4 slices of Prosciutto and cook for 2 minutes on each side until crisp. Set aside
Add 100ml double cream and 25g Parmesan and stir well. If it is a bit thick add a splash of water
Return the chicken to the pan and leave uncovered for 2-3 minutes
Finish by adding 2 tbsp basil leaves. Stir through and serve topped with the crisp Prosciutto
If at any point the orzo starts looking a little dry, add a splash more stock or water.
Stir regularly to avoid the orzo sticking to the bottom of the pan.
Nutritional information is given as a guide only and may vary.
Creamy Chicken Orzo with Prosciutto https://www.curlyscooking.co.uk/creamy-chicken-orzo-with-prosciutto/