One-Pan Creamy Chicken Breast Florentine

Boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat

Once hot, add your chicken breast portion[s] with a pinch of salt and pepper and cook for 3 min on each side or until browned

While the chicken is cooking, peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Once the chicken has browned, add the chopped onion and cook for 5 min or until softened

Once softened, add the chopped garlic and cook for 1 min further

Meanwhile, dissolve your chicken stock mix in 500ml [650ml] [1L] boiled water

Add your orzo to the pan and cook for 1 min

Add the stock and your soft cheese and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, stirring frequently, for 12-15 min, or until the orzo is cooked with a slight bite and the chicken is cooked through (no pink meat!)

Tip: Stirring the orzo will release the starch from the pasta, making it creamier!

Meanwhile, cut your cherry tomatoes in half

Wash your spinach, then pat dry with kitchen paper and chop roughly

Tear your basil leaves

Grate your cheddar cheese

Add the chopped spinach, halved cherry tomatoes and grated cheese to the orzo with half the torn basil leaves (save the rest for later!) and cook until the spinach has wilted

Give everything a good mix up – this is your one-pan creamy chicken breast florentine