This Mary Berry-style Chicken and Orzo is a creamy and comforting one-pot recipe, which features tender chicken thighs, soft leeks, and a rich, cheesy lemon-thyme sauce. It’s the ultimate foolproof weeknight dinner, coming together in a single pan for a delicious meal with minimal cleanup, ready in about 30-40 minutes.
Mary Berry Chicken and Orzo Ingredients
- 1 tbsp olive oil
- 6 boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large leeks, trimmed, washed, and finely sliced
- 2 cloves garlic, crushed
- A few sprigs of fresh thyme, leaves picked
- 100ml (scant ½ cup) dry white wine (optional)
- 1 litre (4 cups) hot chicken stock
- 300g (1 ½ cups) orzo pasta
- 100g (1 cup) frozen peas
- 100ml (scant ½ cup) double cream or heavy whipping cream
- 50g (½ cup) Parmesan cheese, freshly grated
- Zest and juice of ½ a lemon
- A small bunch of fresh parsley, chopped
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken and Orzo
- Sear the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven over a medium-high heat. Season the chicken pieces with salt and pepper and brown them in the hot pan until golden on all sides. Remove the chicken with a slotted spoon and set it aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the sliced leeks to the same pan (with all the chicken drippings) and cook for 5-7 minutes, until very soft. Add the crushed garlic and thyme leaves and cook for one more minute until fragrant.
- Deglaze and Cook the Orzo: If using, pour in the white wine to deglaze the pan, scraping up any flavorful browned bits from the bottom. Let it bubble and reduce for a minute. Add the hot chicken stock and bring to a simmer. Stir in the uncooked orzo.
- Simmer Until Cooked: Return the browned chicken to the pot. Let everything simmer gently for about 10-12 minutes, stirring occasionally, until the orzo is almost cooked through and has absorbed most of the liquid.
- Finish and Serve: Stir in the frozen peas and cook for 2 more minutes. Remove the pot from the heat. Stir in the double cream, grated Parmesan, lemon zest, and lemon juice.
- Garnish and Serve: Season generously with salt and pepper to taste. Stir in the fresh parsley and serve immediately in warm bowls.
Recipe Tips
- How to get the most flavor? The two most important secrets are to brown the chicken well at the start, and to scrape up all those flavorful caramelized bits (the “fond”) from the bottom of the pan when you add the wine or stock.
- How to get a creamy, not mushy, result? Do not overcook the orzo. It should be cooked just to al dente, as it will continue to absorb the creamy sauce as it sits. Stirring occasionally prevents it from sticking, but over-stirring can make it gummy.
- Can I make this ahead of time? This dish is at its absolute best when served fresh and hot, as the orzo will continue to absorb the sauce and can become soft upon reheating.
- Why add the cream and cheese off the heat? This is a key step for a perfectly smooth sauce. Adding dairy off the heat prevents the cream from splitting or the cheese from becoming grainy and oily.
What To Serve With Chicken and Orzo
This is a hearty, all-in-one comfort food meal. It is a complete dish on its own, but it is perfectly served with simple, fresh sides:
- A crisp green salad with a sharp vinaigrette to cut through the richness.
- A slice of warm, crusty bread for sopping up the creamy sauce.
How To Store Chicken and Orzo
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more of the sauce as it sits.
- Reheat: For the best results, reheat the dish gently in a saucepan over low heat, adding a generous splash of milk or chicken stock to loosen the sauce and restore its creamy consistency.
Chicken and Orzo Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 750 kcal
- Carbohydrates: 75g
- Protein: 48g
- Fat: 32g
- Saturated Fat: 15g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If using chicken breast, be careful not to overcook it as it can become dry. You can add the browned chicken breast pieces back into the pot during the last 5 minutes of the orzo’s cooking time to ensure they stay tender.
Absolutely. To make a delicious vegetarian version, simply omit the chicken and use about 1 lb of sliced mushrooms instead. Sauté them until deeply browned for a savory, “meaty” flavor, and use a high-quality vegetable stock.
No, it is optional but adds a lovely depth and acidity to the sauce. If you prefer not to use it, you can simply deglaze the pan with a splash of your chicken stock.
Try More Recipes:
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Coronation Chicken Recipe
- Mary Berry Chicken and Leek Pie Recipe
Mary Berry Chicken and Orzo Recipe
Description
A classic and comforting one-pot meal featuring tender chicken and orzo pasta, all cooked in a rich and creamy lemon, leek, and Parmesan sauce.
Ingredients
Instructions
- In a large, deep skillet, sear the seasoned chicken pieces in olive oil until golden; remove and set aside.
- In the same pan, sauté the leeks until very soft, then add the garlic and thyme.
- Deglaze the pan with the optional white wine.
- Stir in the hot chicken stock and the uncooked orzo. Bring to a simmer.
- Return the chicken to the pan and cook for 10-12 minutes, stirring occasionally, until the orzo is almost tender.
- Stir in the peas and cook for 2 more minutes.
- Remove the pan from the heat and stir in the double cream, Parmesan, lemon zest and juice, and fresh parsley.
- Season to taste and serve immediately.
Notes
- Sear the Chicken: The most important tip for a flavorful dish is to brown the chicken well at the start; this builds a deep, savory flavor foundation in the pan.
- Don’t Overcook the Orzo: For a creamy, not mushy, result, cook the orzo only until it is al dente. It will continue to absorb the sauce as it rests.
- Finish Off the Heat: To ensure a silky, unbroken sauce, always stir in the delicate cream and Parmesan cheese after you have removed the pan from the heat.
- Use Chicken Thighs: For the juiciest, most tender chicken, it is highly recommended to use chicken thighs, which are much more forgiving in a one-pot dish than chicken breasts.
