One-Pot Orzo w/ Leek and Fennel

Servings: 6



  • 1 lb Chicken Cutlets
  • 2 TBSP Herban Legend (Divided)
  • 2 TBSP Olive Oil + 1 TBSP (divided)
  • 1 Fennel Bulb, small-diced
  • 1 Large Leek, halved and thinly sliced
  • 1 lb Orzo
  • 3 Cups Chicken Stock
  • 1⁄2 Cup Mascarpone
  • Optional: 6 oz Frozen Peas, defrosted
  • *Fennel Fronds for Garnish
One-Pot Orzo w/ Leek and Fennel

Notes* *Notes: I like to pluck off about 2 TBSP of fresh fennel fronds and rough chop them so I can use them as a garnish for the orzo.


Step 1: 

Season chicken cutlets with 1 TBSP Herban Legend Seasoning on both sides.

Step 2: 

In a deep skillet, cook cutlets with 2 TBSP Olive Oil over Medium-High heat. Remove cooked chicken and set aside.

Step 3: 

Add 1 TBSP olive oil to skillet and sauté fennel and leek until translucent and soft (about 5-7 minutes).

Step 4: 

Add orzo and stir (orzo should slightly glisten, if not, add a little more olive oil)

Step 5:

Add chicken stock and 1 TBSP Herban Legend Seasoning Blend.

Step 6:

Bring to a boil and cover. Reduce heat to simmer and cook for 22 minutes. Meanwhile, small-dice cooked chicken.

Step 7:

Remove lid and stir.

Step 8:

Add chicken and its juices, mascarpone, peas, if using, and top with fresh fennel fronds.