Chicken Parmigiana With Creamy Orzo

Chicken Parmigiana With Creamy Orzo

Crispy buttermilk tenderloins covered in tomato pasta sauce, basil and gooey mozzarella are even more delicious when layered on a bed of creamy orzo. For ultimate easy indulgence.



  • 3 tablespoons butter
  • 1 ½ cups orzo
  • 3 cups chicken stock
  • 1/2 cup cream
  • 1 pack Rangitikei Buttermilk Tenderloins
  • ½ cup good quality tomato pasta sauce
  • 150g fresh mozzarella ball, torn
  • 1/3 cup grated parmesan
  • 1/3 cup basil, roughly chopped – plus extra for garnish


In a large fry pan, melt the butter over a medium-high heat until nutty and fragrant. Add the orzo and cook for a few minutes until starting to turn golden. Add the stock and bring to a boil. Reduce heat to a simmer. Add the cream and continue cooking for about 15 – 20 minutes, stirring regularly, until liquid is absorbed.

While the orzo is simmering, cook the Rangitikei Buttermilk Tenderloins in the oven or air fryer as per packet instructions.

When the chicken is cooked, spoon over the pasta sauce and top with mozzarella. Place in oven under the grill for a couple minutes, until the cheese is soft.

When the orzo is ready, stir through the parmesan, basil and season with salt & pepper.

Spoon the creamy orzo into serving bowls or plates and top with the buttermilk chicken pieces. Garnish with extra basil and serve immediately.

Free Range Chicken used in this Recipe

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