One Pot Garlic Butter Chicken Orzo.
A comforting one‑pot meal of golden seared chicken cooked with garlicky orzo in a buttery chicken broth, finished with parsley and Parmesan.
Equipment
- large cast iron or ceramic skillet
- Tongs or spatula
- Measuring Spoons
- Measuring Cups
- Knife and cutting board
- instant-read thermometer (optional)
Ingredients
- 3 tablespoons unsalted butter
- 1 pound boneless, skinless chicken thighs
- kosher salt and pepper to taste
- 1 pound uncooked orzo
- 4 cloves garlic minced
- 32 ounces chicken stock
- 2 tablespoons unsalted butter melted (for drizzling)
- chopped fresh parsley for topping
- Parmesan cheese for topping
Instructions
- Pat the chicken thighs dry and season both sides liberally with kosher salt and pepper.
- Heat 3 tablespoons butter in a large cast iron or ceramic skillet over medium heat until melted and shimmering.
- Add the chicken to the skillet and cook until deeply golden, about 3 to 4 minutes per side; transfer the chicken to a plate when done.
- If the pan is very dry, add 1 tablespoon butter or a splash of olive oil; add the orzo and stir to coat in the fat.
- Add the minced garlic and cook, stirring often, until the orzo is lightly toasted and fragrant, about 1 to 2 minutes.
- Pour in the 32 ounces chicken stock and stir, then nestle the seared chicken thighs back into the pan among the orzo.
- Bring the mixture to a boil, reduce to a simmer, cover, and cook until the liquid is absorbed and the chicken reaches 165°F, about 15 to 20 minutes (check at 12–15 minutes and adjust as needed).
- Drizzle the 2 tablespoons melted butter over the finished dish, then top with chopped fresh parsley and grated Parmesan. Serve immediately.
Notes
- Patting the chicken dry helps it brown better.
- Check chicken internal temperature for doneness.
- Toast the orzo until lightly golden for more flavor.
- Adjust salt at the end if needed because stock and Parmesan add salt.