One Pot Garlic Butter Chicken and Orzo
User Reviews
5
692 reviews
Excellent
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
One Pot Garlic Butter Chicken and Orzo
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One Pot Garlic Butter Chicken and Orzo is a skillet dish where boneless skinless chicken thighs are browned in butter, then cooked with orzo pasta, garlic, and chicken stock until tender. Topped with fresh parsley and Parmesan, the dish offers a blend of moist chicken and tender pasta with a buttery, garlicky flavor and a creamy texture from the absorbed stock.
Description
This recipe starts by seasoning and pan-searing chicken thighs in butter until golden brown on both sides. The same skillet with rendered fat is used to toast orzo pasta with minced garlic, enhancing its aroma and adding subtle nutty notes. Chicken stock is poured in, and the browned chicken is nestled back into the skillet. The mixture simmers covered until the orzo absorbs the liquid and the chicken cooks through to a safe temperature.
The resulting dish combines the juicy texture of chicken thighs with tender orzo, enlivened by garlic and finished with a touch of butter, fresh parsley, and Parmesan cheese. It all cooks in a single pan, concentrating flavors and reducing cleanup.
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Ingredients
- 3 tablespoons butter unsalted
- 1 pound chicken thighs boneless, skinless
- salt kosher salt
- black pepper kosher salt
- 1 pound orzo
- 4 garlic minced, cloves
- 32 ounces chicken stock
- 2 tablespoons butter melted, unsalted
- parsley for topping, chopped, fresh
- Parmesan Cheese for topping
Instructions
- Heat the 3 tablespoons of butter in a large cast iron or ceramic skillet over medium heat. Pat the chicken dry with a paper towel. Season the chicken all over with salt and pepper.
- Add the chicken to the skillet and cook on both sides until deeply golden, about 3 to 4 minutes per side. Once both sides are done, transfer to a plate.
- There should be a bit of butter or chicken grease left in the skillet. If not, add a tablespoon of butter or olive oil. Add the orzo and stir, so it’s all coated. Stir in the garlic. Cook, stirring often, so the orzo toasts and turns a bit golden. It will also be very fragrant.
- Pour the stock in with the orzo. Nestle the chicken thighs back into the pan with the stock and orzo. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F internally. I suggest checking about 12 to 15 minutes and going from there - because this will differ based on how high your “simmer” is.
- Drizzle with the extra melted butter. Top with chopped fresh parsley and parmesan. Serve immediately!
Genuine Reviews
User Reviews
Overall Rating
5
692 reviews
Excellent
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