Chicken Orzo with Spinach and Grated Halloumi

There is very little in this world as comforting as a steaming bowl of chicken orzo. This one pan Chicken Orzo with Grated Halloumi is so comforting it could rival any chicken soup. It’s balanced, full of goodness but also rich and smooth. Cooking orzo in the same pan in stock means that as the starch is released from the orzo, it creates a delicious thickened sauce that’s almost creamy without the need for cream. It also means less washing up!

If you haven’t tried grating halloumi yet, you must and this chicken orzo is the perfect dish to try it.

What you’ll need for this one pan lemon chicken orzo

Chicken (I use chicken breasts as they shred well for mixing in but you could use thighs if you’d rather)
Orzo
Fennel bulb (cut off the green ends and dice up the rest as you would an onion)
Onion
Spinach (this is a great recipe to use up any leftover wilting spinach like my spinach feta bows)
Chicken stock (would also work with vegetable stock)
Lemon
Halloumi (inspired by Georgina Hayden! When she came on the podcast, she spoke about how in Cyprus they use halloumi as we would use Parmesan)

Frequently Asked Questions

Can you grate halloumi?

Yes, you can. Whilst typically you see halloumi that is fried, baked, or drizzled with hot honey – crispy and warm. But don’t neglect using it in the way you would use Parmesan, it’s so good and so underrated. It grates well and gives a lovely salty topping.

How can I avoid mushy or chewy orzo?

The best way to cook orzo is to stir it every few minutes or so to ensure it doesn’t stick and clump together. Then cook for 12 minutes as instructed but also use common sense. If the water is absorbed at the 9 minute mark, taste a grain and if still chewy, add a splash more water to the pan. Keep cooking then try another grain. It should be soft but not total mush.

More recipes you might like…

Pea, Mint And Little Gem Soup
Lemon Feta Orzo
Chicken Souvlaki Pita With Tzatziki And Dill
One Pan Creamy Leek Pasta With Parma Ham And Burrata
Weeknight Sausage Ragu With Penne Pasta And Fresh Thyme
Crispy Breaded Chicken With Creamy Beans And Tomatoes
Lemon Feta Orzo
Lemon Chicken Orzo

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One Pan Chicken Orzo Topped With Grated Halloumi

By: Margie Nomura

This one pan chicken orzo is a cross between a comforting chicken soup and a risotto. Oh and if you haven’t grated halloumi – you must! It is so much more than just the squeaky cheese, in Cyprus they use it like we would use parmesan.

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 2 servings

Ingredients

• 2 chicken breasts
• 100 g orzo
• 1 fennel bulb
• 1 onion
• 2 handfuls of spinach
• 800 ml stock – stock cube and boiling water is fine!
• 1/2 lemon juice
• salt and pepper
• 1/2 block halloumi , grated

Instructions

1. First season the chicken breast and fry in a deep frying pan with a little olive oil. Just for a minute or so each side to get a bit of colour. Then remove from the pan and set aside.
2. In the same pan you cooked the chicken in, and with the left over oil – gently fry the chopped onion and fennel until soft. This will only take a few minutes.
3. Once soft, you can add the chicken and any juices back to the pan. Add the orzo and the stock and then bring to a simmer and allow to bubble for 12 mins.
4. Remove the chicken and shred it with two forks.
5. Take the pan off the heat and stir in the spinach. You want it wilted but not a mush. Add the shredded chicken and half the grated halloumi. Check the seasoning.
6. Finish with the lemon juice and top with the remaining halloumi.
7. Gorgeous!