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–+ servings
5 from 1 vote

One Pot Cream of Leek and Chicken Orzo

Serves 4
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Ingredients 

  • 2 tbsp olive oil
  • 4 boneless skin-on chicken breasts
  • Salt and pepper to taste
  • 2 tbsp unsalted butter
  • 4-5 leeks white and light green parts, sliced (reserve 2 of the dark green tops for later)
  • 4 cloves garlic minced
  • 1 16 oz box orzo (about 2 ½ cups)
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 ½ tsp Dijon mustard
  • Juice of 1 large lemon
  • 1 ½ cups heavy cream or half-and-half, added at the end
  • 1 cup grated Parmesan cheese or to taste
  • 3-4 fresh thyme sprigs

Directions 

  • Season the chicken breasts with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for about 5-6 minutes until golden and crispy. Flip and cook for another 3-4 minutes before removing them from the pan and setting them aside.
  • Lower the heat to medium and add the butter and sliced leeks. Cook for 5-7 minutes, stirring occasionally, until softened and they reduce in size by about half. Season with a generous pinch of salt. Stir in the minced garlic and cook for another minute until fragrant.
  • Pour in the white wine, scraping up any browned bits from the pan, and let it simmer for 2-3 minutes until reduced by half. Stir in the orzo and toast it for 1-2 minutes for a nuttier flavor.
  • Add the chicken stock, Dijon mustard, and lemon juice along with another pinch of salt. Stir well and bring to a simmer. Add half of the cream and stir until combined. Return the chicken breasts to the pan, skin-side up. Nestle in the fresh thyme sprigs and reserved dark green leek tops on top. Cover and let everything simmer on low heat for 15-20 minutes, stirring occasionally, or until the orzo is tender and the chicken is cooked through (internal temp 165°F).
  • When the chicken is cooked through, remove it from the pan. Stir the rest heavy cream into the orzo along with Parmesan cheese, a little more lemon juice and black pepper. Adjusting seasoning if needed. If the sauce is too thick, add a bit more stock or cream.
  • Slice the chicken breast and serve it on top of a plate of orzo. Garnish with black pepper and parmesan.