One Pot Garlic Butter Chicken Orzo.
A creamy, one-pan garlic butter chicken with toasted orzo cooked in chicken stock for an easy weeknight meal.
Servings: 2 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs
- kosher salt to taste
- black pepper to taste
- 1 pound uncooked orzo
- 4 cloves garlic minced
- 32 ounces chicken stock
- 2 tablespoons unsalted butter melted (for finishing)
- fresh parsley chopped, for topping
- parmesan cheese for topping
Instructions
- Heat 3 tablespoons unsalted butter in a large cast-iron or ceramic skillet over medium heat until melted.
- Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper.
- Add the seasoned chicken to the skillet and cook until deeply golden, about 3 to 4 minutes per side. Transfer the chicken to a plate.
- If the skillet is dry, add 1 tablespoon butter or a little oil. Add the orzo and stir to coat in the fat, then add the minced garlic and cook, stirring often, until the orzo is lightly toasted and fragrant.
- Pour the chicken stock into the skillet with the orzo, then nestle the cooked chicken thighs back into the pan.
- Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes, checking at 12–15 minutes; cook until the liquid is absorbed and the chicken reaches an internal temperature of 165°F (74°C).
- Drizzle the 2 tablespoons melted butter over the finished dish, then top with chopped fresh parsley and grated parmesan. Serve immediately.
Equipment
- large cast-iron or ceramic skillet
- Tongs or spatula
- Measuring Spoons
- Measuring cup
- Knife and cutting board
- Instant-read thermometer
Notes
- Pat chicken dry for better browning.
- Check chicken internal temperature to ensure doneness.
- Toast orzo briefly for nuttier flavor.
- Use low-sodium stock if reducing added salt.