One-Skillet Chicken With Buttery Orzo
This one-skillet dish features tender chicken thighs seared to perfection and then finished with a creamy, buttery orzo pasta, offering a delightful and easy weeknight meal.
Equipment
- Paper towels
- Oven-safe skillet
Ingredients
Chicken
- 1.5 lbs Boneless, skinless chicken thighs cut into 1-inch pieces
Pantry
- 2 tablespoons Olive oil
- Salt To taste
- Freshly ground black pepper To taste
- 3 tablespoons Butter divided
- 1 cup Orzo pasta
- 3 cloves Garlic minced
- 2.5 cups Chicken broth low sodium
- 1 tablespoon Lemon juice fresh
Garnish
- 2 tablespoons Fresh parsley chopped
- 1/4 cup Parmesan cheese grated, plus more for serving
Instructions
Prep the chicken
- Pat chicken dry with paper towels and season generously with salt and pepper.
Sear the chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken pieces for 3-4 minutes per side until golden brown, then remove and set aside.
Toast the orzo
- Add 1 tablespoon of butter to the skillet, then add orzo and cook for 2-3 minutes until lightly golden and fragrant.
Sauté garlic
- Add minced garlic to the skillet with the orzo and cook for one minute until fragrant, being careful not to burn it.
Simmer the orzo
- Pour in chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes until orzo is almost tender and liquid is absorbed, stirring occasionally.
Combine and finish
- Uncover and stir in remaining butter, lemon juice, and Parmesan cheese. Return chicken to the skillet, nestling it into the orzo, and cook for 2-3 minutes uncovered to finish cooking and meld flavors.
Serve
- Taste and adjust seasoning, then garnish with fresh chopped parsley and extra Parmesan cheese before serving.
Notes
Cook chicken in batches if necessary to avoid overcrowding the pan and ensure even searing.