Creamy Basil Chicken with Burrata & Parmesan Orzo

Sun, 6 September 2026

Ingredients for the Basil Chicken

4 boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp Italian seasoning

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp sea salt

1/4 tsp black pepper

Ingredients for the Parmesan Orzo

11/2 cups uncooked orzo

2 tbsp unsalted butter

3 garlic cloves, minced

2 cups chicken stock

1 tbsp tomato paste

15ml white wine

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1 tsp lemon zest

1/2 tsp black pepper

Ingredients for the Burrata Topping

2 balls (225g) burrata cheese

1 tbsp extra virgin olive oil

1 tbsp chopped fresh basil

2 tbsp grated Parmesan cheese

For Garnish (optional)

Fresh basil leaves

Cracked black pepper

Tablespoon toasted pine nuts

METHOD

· Season the chicken with the Italian seasoning, garlic powder, paprika, sea salt, and black pepper.

· Heat the olive oil in a large pan over medium-high heat.

· Cook the chicken for 5–6 minutes per side until golden and cooked through. Transfer to a plate.

· Melt the butter in the same pan and sauté the garlic for 30 seconds.

· Add the white wine and simmer off

· Stir in the orzo and toast for 1 minute.

· Add the tablespoon of tomato paste and cook for 1 minute stirring around the pan.

· Pour in the chicken stock and simmer for 8–10 minutes until the orzo is tender.

· Stir in the heavy cream, Parmesan cheese, basil, lemon zest, and black pepper until creamy.

· Return the chicken to the pan and coat with the creamy orzo.

· Tear the burrata over the chicken and orzo.

· Drizzle with olive oil and sprinkle with the chopped basil and Parmesan.

· Garnish with fresh basil leaves and cracked black pepper and toasted pine nuts

· Serve immediately.