Creamy Marry Me Chicken and Orzo

Heat the olive oil and butter in a large deep skillet or casserole over medium heat. When the butter is foaming, add the chicken pieces and cook for 10 to 12 minutes, stirring occasionally, until lightly golden and nearly cooked through on all sides.

Sprinkle in the paprika, oregano, and chilli flakes. Add the thyme leaves, crushed garlic, and sun-dried tomato paste, then cook for 1 to 2 minutes, stirring constantly, until fragrant and the paste darkens slightly.

Stir in the orzo, then crumble in the stock cube and pour in 650 ml hot water. Cover and simmer for about 12 minutes, stirring often so the orzo does not stick, until it is almost tender and the liquid has mostly absorbed. Add a splash of extra water if the pan starts to look dry.

Stir in the spinach, lemon zest, lemon juice, mascarpone, and grated Parmesan. Cook for 2 to 3 minutes, stirring gently, until the spinach wilts, the sauce turns creamy, and the chicken and orzo are fully cooked. Season to taste, then finish with basil and extra Parmesan before serving.