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One Pot Garlic Butter Chicken and Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 81 reviews
  • Author: Villerius
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings (serves 2 to 4 people)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This One Pot Garlic Butter Chicken and Orzo is a simple, comforting weeknight meal featuring tender, golden chicken thighs cooked with buttery orzo pasta, infused with garlic and chicken stock. Finished with melted butter, fresh parsley, and parmesan cheese, this dish combines rich flavors and minimal cleanup, perfect for a hearty family dinner.

Ingredients

Scale

Chicken and Cooking Fat

  • 3 tablespoons unsalted butter
  • 1 pound boneless, skinless chicken thighs
  • Kosher salt and pepper, to taste
  • 1 tablespoon unsalted butter or olive oil (optional, if needed)

Orzo and Flavorings

  • 1 pound uncooked orzo
  • 4 garlic cloves, minced
  • 32 ounces chicken stock
  • 2 tablespoons unsalted butter, melted

Toppings

  • Chopped fresh parsley
  • Parmesan cheese

Instructions

  1. Prepare the Chicken: Heat 3 tablespoons of unsalted butter in a large cast iron or ceramic skillet over medium heat. Pat the chicken thighs dry with a paper towel and season generously with kosher salt and pepper.
  2. Sear the Chicken: Add the seasoned chicken to the skillet and cook for about 3 to 4 minutes per side, until both sides are a deep golden brown. Once seared, transfer the chicken to a plate and set aside.
  3. Toast the Orzo and Infuse Garlic: In the same skillet, ensure there is some butter or chicken grease left; if not, add a tablespoon of butter or olive oil. Add the orzo pasta and stir to coat it well. Then stir in the minced garlic. Cook while stirring frequently until the orzo turns slightly golden and becomes fragrant.
  4. Add Liquid and Simmer: Pour the 32 ounces of chicken stock into the skillet with the toasted orzo. Nestle the seared chicken thighs back into the skillet, partially submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer and cover the skillet.
  5. Cook Until Tender: Allow the chicken and orzo to cook for 15 to 20 minutes, uncovered, or until the orzo absorbs the liquid and the chicken reaches an internal temperature of 165°F. Check around 12 to 15 minutes to avoid overcooking, adjusting simmer heat as needed.
  6. Finish and Serve: Drizzle the melted butter over the cooked chicken and orzo. Sprinkle with chopped fresh parsley and parmesan cheese. Serve immediately for a warm and satisfying meal.

Notes

  • This dish is a perfect one pot meal, minimizing cleanup without compromising on flavor and texture.
  • Using boneless, skinless chicken thighs ensures the meat stays juicy and tender.
  • Adjust simmering time according to your stove’s heat to prevent the orzo from overcooking or sticking.
  • For an extra flavor boost, you can add a squeeze of lemon juice or zest when serving.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 710
  • Sugar: 2g
  • Sodium: 920mg
  • Fat: 38g
  • Saturated Fat: 18g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 42g
  • Cholesterol: 135mg

Find it online: https://emilyscook.com/one-pot-garlic-butter-chicken-and-orzo-recipe/