Creamy orzo with tender chicken, sweet cherry tomatoes and delicate burrata is the kind of dish that brings a touch of the Italian coast to the table in just 30 minutes. The orzo cooks right in the pan, soaking up white wine and broth until it turns silky and full-flavoured. Finish with torn burrata, fresh basil and a drizzle of olive oil for a quick dinner that still feels polished and restaurant-worthy.
Ingredients
- Orzo — 300 g (10.6 oz)
- Chicken breast — 400 g (14 oz)
- Cherry tomatoes — 250 g (8.8 oz)
- Shallot — 1
- Garlic — 3 cloves
- Olive oil — 2 tbsp
- Butter — 30 g (1 oz)
- Dry white wine — 80 ml (1/3 cup), can be replaced with broth
- Chicken broth — 600 ml (2 1/2 cups)
- Dried oregano — 1/2 tsp
- Dried thyme — 1/2 tsp
- Lemon juice — 1 tbsp
- Salt and black pepper — to taste
- Burrata — 200 g (7 oz), 1 large ball
- Fresh basil — a handful (about 10 g / 1/3 oz)
- Grated Parmesan — 30 g (1 oz), optional
- Capers — 1 tbsp, optional
- Lemon zest — 1 tsp, optional
Step-by-step recipe
- Prepare the ingredients: cut the chicken breast into small cubes, finely chop the shallot, slice the garlic thinly, and halve the cherry tomatoes. Tear or chop the basil, and if you like, grate a little lemon zest and Parmesan.
- Heat 1 tbsp of the olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes, until golden on the outside. Season with salt and pepper, then transfer to a plate.
- In the same skillet, add the remaining olive oil and the butter. Cook the shallot for 1–2 minutes, until softened, then add the garlic and cook for 30 seconds, just until fragrant.
- Add the orzo and stir for 1 minute so the grains are lightly coated in the fat.
- Pour in the wine and simmer for 1–2 minutes, until mostly evaporated.
- Add the broth, oregano and thyme. Simmer gently for 8–10 minutes, stirring often, until the orzo is al dente and the sauce has turned creamy.
- Halfway through cooking, add the cherry tomatoes and capers, if using. If needed, add a splash more hot broth or water.
- Return the chicken to the pan and stir in the lemon juice. Add the grated Parmesan, if using, for extra depth. Cook until the sauce reaches a glossy, spoon-coating consistency.
- Take the pan off the heat and fold in some of the basil. Divide between plates, top with torn burrata, scatter over the remaining basil and lemon zest, then finish with a drizzle of olive oil and freshly ground black pepper.
- Serve right away, while the burrata is soft and the sauce is still silky.
Nutritional value (per serving)
| Calories | ≈620 kcal |
| Protein | ≈36 g |
| Fat | ≈26 g |
| Carbohydrates | ≈58 g |
| Fibre | ≈4 g |
| Sugars | ≈6 g |
| Sodium | ≈1.3 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Without wine: replace it with the same amount of broth and add a pinch of lemon zest for brightness.
- Burrata alternatives: stracciatella or fresh mozzarella work well. For a richer finish, try mascarpone or ricotta.
- For extra creaminess: stir in 1–2 tbsp of Parmesan at the end and loosen with a little broth until the texture is like risotto.
- For heat: a pinch of chilli flakes lifts the flavour beautifully.
- Gluten-free version: use gluten-free rice-shaped pasta or arborio rice, increasing the cooking time and broth as needed.
- Add-ins: olives, sun-dried tomatoes or spinach all suit this dish.
Frequently asked questions
- Can I make it without broth? Yes. Use water and add 1/2 tsp of salt plus a pinch of dried garlic or onion for depth.
- What can I use instead of orzo? Small pasta shapes such as ditalini or risoni, or arborio rice. If using rice, cook it like risotto and add the broth gradually.
- Can I replace the chicken? Turkey, shrimp (add them at the very end for 2–3 minutes), or sautéed mushrooms for a meat-free version.
- How do I reheat it? Warm it in a skillet with a splash of water, milk or broth until creamy again. In the microwave, reheat in short bursts, stirring between each one.