Ingredients:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 2 tbsp Olive Oil, divided
  • 1 tsp Dried Oregano
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 3 tbsp Unsalted Butter, divided
  • 1 medium Shallot or ½ small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 ½ cups Orzo pasta (risoni)
  • ½ cup Dry White Wine (optional)
  • 4 cups Low-Sodium Chicken Stock (kept hot)
  • Zest of 1 large Lemon
  • 2 tbsp Fresh Lemon Juice
  • ½ cup Freshly Grated Parmesan Cheese
  • ¼ cup Crumbled Feta Cheese, plus extra for serving
  • ¼ cup Fresh Flat-Leaf Parsley, roughly chopped
  • Salt and Pepper to taste

Instructions:

  1. Prep and Season: Pat the chicken breasts dry. Season evenly on both sides with oregano, salt, and pepper.
  2. Sear: Heat 1 tbsp of olive oil in a heavy-bottomed pan over medium-high heat. Sear the chicken for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature 74°C/165°F).
  3. Rest: Remove the chicken and set it aside on a cutting board, tented loosely with foil. Do not clean the pan.
  4. Sauté Aromatics: Reduce the heat to medium-low. Add 1 tbsp butter and 1 tbsp olive oil to the pan. Add the diced shallot (or onion) and sauté for 3–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Toast the Orzo: Add the measured Orzo to the pan. Stir constantly for 2–3 minutes until the pasta edges start to look translucent and smell slightly nutty. This prevents mushiness and deepens flavor.
  6. Deglaze (Optional): Pour in the white wine (if using) and scrape up any browned bits from the bottom. Cook until the wine has almost completely evaporated (about 1 minute).
  7. Simmer: Add one cup of the hot chicken stock. Stir until the liquid is absorbed. Continue adding the stock, one cup at a time, stirring frequently (every 1–2 minutes). This process should take about 12–15 minutes until the Orzo is creamy and al dente.
  8. Finish the Orzotto: Remove the pan from the heat. Stir in the lemon zest, lemon juice, Parmesan cheese, and the final 2 tbsp of butter. Stir vigorously until the mixture emulsifies and achieves a glossy creaminess (the mantecatura).
  9. Fold In: Gently fold in the crumbled feta cheese and chopped parsley. Check for seasoning and add more salt and pepper as needed.
  10. Serve: Slice the rested chicken breasts against the grain. Spoon the creamy Orzo onto plates, top with sliced chicken, and finish with a little extra fresh parsley and crumbled feta.