Lemon Orzo & Pan-Fried Chicken

We've teamed up with The Cookdown to bring you the ultimate date night recipe: Lemon Orzo & Pan-fried Chicken. It's sure to be a real hit with your partner (and score a few brownie points too).

Follow the @thecookdown on Instagram or check out the full step-by-step video here. 

Ingredients:

For the orzo:

• 1 tbsp butter
• 1 medium brown onion/2 small onions
• 400g orzo
• 1 lemon
• Glug of white wine
• 500ml chicken stock (vegetable if preferred)
• 90g parmesan cheese 
• 1 bundle asparagus
• Parsley to garnish

For the chicken:

• 2 chicken breasts
• 1 tsp paprika
• 1 tsp mediterranean herbs
• 1 tsp onion salt 
• 1/2 tsp pepper 
• 1 tbsp olive oil
• 1 tbsp butter

Orzo instructions:

• Melt 1 tbsp butter in a deep pan.
• Add chopped onions and sauté until translucent.
• Add dry orzo with strips of lemon zest and cover in the butter already in the pan.
• Add a glug of white wine and let the orzo soak it up.
• Add chicken stock to a pint of water.
• Once the wine has been absorbed, add the chicken stock stirring in each time.
• Occasionally stir until the majority of the water has been absorbed (about 15 minutes).
• Add the parmesan.
• Add the asparagus.
• Add the juice from half the lemon.
• Cook until all of the liquid is absorbed and orzo is soft or slightly al dente. 
• Add salt and pepper to taste (remember a lot of saltiness is provided by the parmesan). 

Chicken instructions:

• Add the paprika, herbs, salt, pepper and 1 tbsp olive oil to a bowl and mix.
• Place chicken breast in the bowl and cover in the spice mix.
• Pre heat a cast iron skillet or thick-bottomed frying plan on a high heat. 
• Reduce to medium heat and pour a good glug of olive oil, then add the chicken.
• Cook for 4-6 minutes on one side, depending on the size of your chicken breast.
• Turn the chicken over to cook for another 4-6 minutes, adding a teaspoon of butter to the skillet. 
• Add lemon slices to the skillet, for the final 4 minutes, cooking until browned on both sides.

To serve:

1. Place cooked Orzo on a plate and the chicken breast on top.
2. Top with the browned lemons and parsley, as well as any extra juices from the skillet if you wish. 
3. Enjoy!