Description
This One Pot Garlic Butter Chicken and Orzo recipe combines tender, juicy chicken thighs with buttery, garlicky orzo all cooked together in one skillet for a quick and satisfying weeknight meal. The golden seared chicken and toasted orzo simmer in a flavorful chicken stock, finished with fresh parsley and parmesan for a deliciously comforting dish.
Ingredients
Scale
Chicken and Butter
- 3 tablespoons unsalted butter
- 1 pound boneless, skinless chicken thighs
- Kosher salt and pepper, to taste
Orzo and Flavorings
- 1 pound uncooked orzo
- 4 garlic cloves, minced
- 32 ounces chicken stock
- 2 tablespoons unsalted butter, melted
- Chopped fresh parsley, for topping
- Parmesan cheese, for topping
Instructions
- Prepare and season chicken: Heat 3 tablespoons of butter in a large cast iron or ceramic skillet over medium heat. Pat the chicken thighs dry with paper towels and season all over with kosher salt and pepper.
- Sear the chicken: Add the chicken thighs to the skillet and cook for 3 to 4 minutes per side until deeply golden brown. Remove the chicken and set aside on a plate.
- Toast the orzo and garlic: Ensure there is some butter or chicken fat left in the skillet; if not, add 1 tablespoon butter or olive oil. Add the orzo and stir to coat. Stir in the minced garlic, cooking and stirring often until the orzo is lightly golden and fragrant.
- Add stock and simmer: Pour the chicken stock into the skillet with the toasted orzo. Nestle the seared chicken thighs back in. Bring to a boil, then reduce heat to a simmer and cover the skillet. Cook for 15 to 20 minutes until the liquid is absorbed and chicken reaches an internal temperature of 165°F. Start checking around 12 to 15 minutes for doneness as simmer intensity may vary.
- Finish and serve: Drizzle the melted butter over the cooked dish. Top with chopped fresh parsley and grated parmesan cheese. Serve immediately while hot and enjoy!
Notes
- This recipe makes for a simple yet decadent weeknight dinner with minimal cleanup since everything cooks in one pot.
- Make sure to check the chicken’s internal temperature to ensure it is fully cooked but still juicy.
- To vary, you can add vegetables such as spinach or peas in the last few minutes of cooking.
- Use fresh parmesan and parsley for best flavor and presentation.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup chicken and orzo with 1-2 thighs)
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg
