Recipe by Landi Govender

by Tia


  • 1 tablespoon olive oil
  • 500g chicken breasts
  • 2 tablespoon butter
  • 1 large onion, sliced thinly
  • 4 cloves garlic, crushed
  • ½ teaspoon red chilli flakes
  • 70g sundried tomatoes
  • 250g orzo
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dried oregano
  • 3 cups chicken stock
  • 250ml cream
  • 3 cups baby spinach
  • 50g parmesan cheese, grated
  • ½ cup fresh basil, torn
  • 2 teaspoons lemon juice


  1. Place chicken breasts on a cutting board covered with cling wrap, and cover the chicken with more cling wrap. Using a mallet or rolling pin, flatten the chicken breast to be of even thickness. Season each side lightly with salt and pepper and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side. Then remove and set aside.
  3. Add butter to the skillet, along with the sliced onion, garlic, and red chilli flakes, and cook for about 5 minutes, until the onions have softened.
  4. Add in the sundried tomatoes and dry orzo and toast for 3-4 minutes, stirring frequently.
  5. Add a splash of the stock to de-glaze the pan, scrape up any browned bits on the bottom of the pot – this is flavour!
  6. Stir in the Dijon mustard, oregano, and the rest of the stock. Allow to simmer. Place the chicken breasts back in the pan. Allow to simmer for 15 minutes, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan. Cook until both the orzo and chicken are fully cooked and most of the liquid is absorbed.
  7. Once cooked through, remove the chicken breasts and thinly slice. Add the chicken back to the pan. Stir in the cream, parmesan, spinach, basil, and lemon juice. Adjust seasoning, and salt if necessary.

 Serve and enjoy!

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