There is very little in this world as comforting as a steaming bowl of chicken orzo. This one pan Chicken Orzo with Grated Halloumi is so comforting it could rival any chicken soup. It’s balanced, full of goodness but also rich and smooth. Cooking orzo in the same pan in stock means that as the starch is released from the orzo, it creates a delicious thickened sauce that’s almost creamy without the need for cream. It also means less washing up!
If you haven't tried grating halloumi yet, you must and this chicken orzo is the perfect dish to try it.
What you’ll need for this one pan lemon chicken orzo
Chicken (I use chicken breasts as they shred well for mixing in but you could use thighs if you’d rather)
Orzo
Fennel bulb (cut off the green ends and dice up the rest as you would an onion)
Onion
Spinach (this is a great recipe to use up any leftover wilting spinach)
Chicken stock (would also work with vegetable stock)
Lemon
Halloumi (inspired by Georgina Hayden! When she came on the podcast, she spoke about how in Cyprus they use halloumi as we would use Parmesan)
Frequently Asked Questions
Yes, you can. Whilst typically you see halloumi that is fried, baked, or drizzled with hot honey – crispy and warm. But don’t neglect using it in the way you would use Parmesan, it’s so good and so underrated. It grates well and gives a lovely salty topping.
The best way to cook orzo is to stir it every few minutes or so to ensure it doesn’t stick and clump together. Then cook for 12 minutes as instructed but also use common sense. If the water is absorbed at the 9 minute mark, taste a grain and if still chewy, add a splash more water to the pan. Keep cooking then try another grain. It should be soft but not total mush.
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One Pan Chicken Orzo Topped With Grated Halloumi
This one pan chicken orzo is a cross between a comforting chicken soup and a risotto. Oh and if you haven’t grated halloumi - you must! It is so much more than just the squeaky cheese, in Cyprus they use it like we would use parmesan.
- Yield: 2 1x
Ingredients
2 chicken breasts
100g orzo
1 fennel bulb
1 onion
2 handfuls of spinach
800ml of stock - stock cube and boiling water is fine!
½ lemon juice
salt and pepper
½ block halloumi, grated
Instructions
First season the chicken breast and fry in a deep frying pan with a little olive oil. Just for a minute or so each side to get a bit of colour. Then remove from the pan and set aside.
In the same pan you cooked the chicken in, and with the left over oil - gently fry the chopped onion and fennel until soft. This will only take a few minutes.
Once soft, you can add the chicken and any juices back to the pan. Add the orzo and the stock and then bring to a simmer and allow to bubble for 12 mins.
Remove the chicken and shred it with two forks.
Take the pan off the heat and stir in the spinach. You want it wilted but not a mush. Add the shredded chicken and half the grated halloumi. Check the seasoning.
Finish with the lemon juice and top with the remaining halloumi.
Gorgeous!
Adelle Sanders says
I’m just making this for dinner! I’m going to put the spinach & lemon juice in at the end and top with grated haloumi. Is that what you’re meant to do? I feel like the instructions are perhaps missing step 5? Thanks ☺️
Margie Nomura says
Apologies and good spot! I've amended the recipe now. Thank you! X