Rustic Italian One-Pan Chicken & Orzo

• 2 Chicken Breast, diced into bite-sized pieces
• 200 g Pancetta, diced
• 200 g Mushrooms, sliced
• 2 Garlic, minced
• 200 g Orzo Pasta
• 125 ml Double Cream
• 600 ml Chicken Stock
• 2 tbsp Butter
• 1 tbsp Olive Oil
• Parsley, fresh, chopped, for garnish to taste
• Parmesan Cheese, grated, for garnish to taste
• Salt to taste
• Black Pepper to taste

Instructions

1. 1
   Heat the butter and olive oil in a large, deep pan with a lid over medium heat. Add the pancetta and cook until golden and crispy. Remove with a slotted spoon and set aside.
2. 2
   In the same pan, add the diced chicken. Season with a pinch of salt and pepper. Cook until browned on all sides but not fully cooked through. Remove and set aside with the pancetta.
3. 3
   Add the sliced mushrooms to the pan, adding more oil if needed. Cook until softened and golden, about 5 minutes. Stir in the garlic and cook for 1 more minute.
4. 4
   Add the orzo to the pan with the mushrooms. Stir for 1-2 minutes to lightly toast the orzo.
5. 5
   Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Return the chicken and pancetta to the pan. Stir well, bring to a simmer, and reduce the heat to low.
6. 6
   Cover with the lid and cook for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
7. 7
   Stir in the double cream and cook for another 2-3 minutes until creamy and heated through.
8. 8
   Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley and grated Parmesan before serving.