As the seasons shift from winter to spring, it's the perfect time to transition from hearty, slow-cooked meals to lighter, fresher dishes that celebrate vibrant ingredients. Many traditional winter recipes offer the convenience of one-pan cooking, ideal for busy weeknights. Fortunately, culinary icon Mary Berry has crafted a creamy pasta meal that embodies this simplicity while being perfectly suited for the spring season.
A Simple Yet Flavourful Spring Dinner
This straightforward, filling, and flavourful dinner features tender strips of chicken, rich Parmesan cheese, and a zesty hint of lemon. Mary Berry describes her recipe as "A simple pasta dish with a creamy and delicious sauce." The dish utilises orzo, tiny pasta pearls that create a risotto-like texture and excel at absorbing flavours, making every bite rich and satisfying.
Recipe Origins and Key Details
The creamy chicken orzo was first introduced by Mary Berry in her acclaimed cookbook, Foolproof Dinners. Designed to serve four to six people, this meal can be fully prepared and cooked in under an hour, offering both efficiency and elegance. Additionally, it is free from eggs and nuts, catering to various dietary preferences without compromising on taste.
Mary Berry's Creamy Chicken Orzo: Ingredients and Method
Ingredients:
- 275g orzo
- Two skinless chicken breasts, cut into thin strips
- Two tbsp olive oil
- Knob of butter
- Onion, finely chopped
- 250g chestnut button mushrooms, sliced
- 150ml white wine
- Garlic clove, grated
- 150g baby spinach
- 150g soured cream
- 55g Parmesan, finely grated
- One tbsp fresh lemon juice
- Salt and freshly ground black pepper
Method:
- Begin by cooking the orzo according to the packet instructions, typically in a pan of boiling water. Once cooked, drain and set aside.
- Season the chicken strips generously with salt and pepper.
- Heat the olive oil in a deep frying pan with a lid over high heat. Add the chicken and fry for a few minutes until golden brown all over and just cooked through. Remove the chicken from the pan and set aside.
- Melt the butter in the same pan. Add the finely chopped onion and fry over high heat for a few minutes. Cover with the lid, reduce the heat, and cook for 10 minutes until the onion is soft.
- Remove the lid and add the sliced mushrooms. Fry until the liquid released from the mushrooms has evaporated.
- Pour in the white wine and cook until slightly reduced. Then, add the grated garlic, baby spinach, and soured cream. Bring the mixture to a boil.
- Add the cooked orzo, cooked chicken, grated Parmesan, and fresh lemon juice to the pan. Season with salt and pepper to taste. Toss everything together until thoroughly warmed through. Serve immediately for the best flavour and texture.
This one-pan wonder not only minimises cleanup but also maximises flavour, making it an ideal choice for springtime dining. With its creamy sauce, tender chicken, and bright citrus notes, Mary Berry's recipe is a testament to simple, delicious cooking that suits any occasion.
