Go Back
–+ servings
miso courgette chicken orzo square

Miso Courgette Chicken Orzo

If you are looking for a comforting, flavour-packed dinner that still feels fresh and vibrant, this miso courgette chicken orzo is one you will come back to again and again. This dish brings together juicy seasoned chicken, creamy orzo, golden courgettes and a rich umami boost from miso. It is simple enough for a weeknight but impressive enough to share.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian, Japanese
Servings 4

Equipment

  • Deep frying pan
  • Air fryer

Ingredients
  

For the chicken

  • 4 chicken thighs
  • 1 tablespoon olive oil
  • 2 teaspoon mixed herbs
  • ½ teaspoon paprika
  • Salt and pepper

For the orzo

  • 1 medium courgette and 2 baby courgette or 1 large courgette sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 300 g orzo
  • 500 g chicken stock or chicken bone broth
  • 1 teaspoon mixed herbs
  • 80 g spinach
  • 1 teaspoon miso paste mixed with 1 tablespoon boiling water
  • ½ lemon juice
  • 5 g parsley chopped
  • 25 g parmesan grated
  • Salt and black pepper

Instructions
 

  • Start by preparing the chicken. Add the chicken thighs to a bowl with olive oil, mixed herbs, paprika, salt and pepper. Mix well so everything is evenly coated. Cook the chicken in the air fryer at 200°C for 20 to 25 minutes, turning halfway through, until golden and cooked through. Set aside to rest before slicing.
    4 chicken thighs, 1 tbsp olive oil, 2 tsp mixed herbs, ½ tsp paprika, Salt and pepper
  • While the chicken cooks, begin the orzo. Heat olive oil and butter in a large pan over medium to high heat until melted and gently bubbling. Add the sliced courgette and cook, stirring occasionally, until lightly golden. Season with a pinch of salt to help draw out moisture and enhance flavour. Stir in the mixed herbs and orzo, ensuring the orzo is well coated in the buttery mixture.
    1 medium courgette and 2 baby courgette or 1 large courgette, 1 tbsp olive oil, 1 tbsp butter, 300 g orzo, 1 tsp mixed herbs
  • Pour in the chicken stock or broth and bring to a simmer. Cover and cook for about 10 minutes. Stir the orzo, then cover again and cook for a further 5 minutes, or until the liquid has been absorbed and the orzo is tender.
    500 g chicken stock
  • Add the spinach and stir until wilted into the orzo. Stir in the dissolved miso paste, lemon juice, parmesan and parsley. Mix well until the miso courgette chicken orzo is creamy and cohesive. Taste and adjust seasoning with salt and pepper if needed. Slice the chicken and serve it over the miso courgette chicken orzo.
    80 g spinach, 1 tsp miso paste mixed with 1 tablespoon boiling water, ½ lemon, 5 g parsley, 25 g parmesan, Salt and black pepper

Notes

Let the courgettes sit in the pan long enough to turn lightly golden before stirring too often. This develops a deeper flavour and prevents them from becoming watery, helping the final dish taste richer and more balanced.
Keyword courgette orzo, courgette pasta, courgette recipe, easy orzo recipe, miso, miso pasta
Tried this recipe?Let us know how it was!