One Pot Garlic Butter Chicken and Orzo Recipe
A comforting and flavorful one-pot meal featuring tender garlic butter chicken thighs cooked with toasted orzo pasta in rich chicken stock, finished with a drizzle of melted butter, fresh parsley, and Parmesan cheese for a satisfying dinner ready in just 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Cooking
- 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 Aromatics
- 1 pound uncooked orzo
- 4 garlic cloves, minced
Liquids and Toppings
- 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 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 all over.
- Sear Chicken: Add the chicken to the skillet and cook until each side is deeply golden brown, about 3 to 4 minutes per side. Remove the chicken from the skillet and transfer to a plate, leaving the butter and drippings in the pan.
- Toast Orzo and Garlic: If the skillet is dry, add a tablespoon of butter or olive oil. Add the orzo to the skillet and stir to coat it in the butter. Stir in the minced garlic and cook, stirring frequently, until the orzo is slightly golden and fragrant.
- Simmer with Stock and Chicken: Pour the chicken stock over the toasted orzo in the skillet. Nestle the seared chicken thighs back into the pan with the orzo and stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 15 to 20 minutes, or until the liquid is absorbed and the chicken reaches an internal temperature of 165°F. Check around 12 to 15 minutes to ensure doneness depending on your simmer level.
- Finish and Serve: Drizzle the melted butter over the cooked orzo and chicken. Sprinkle with chopped fresh parsley and Parmesan cheese for garnish. Serve immediately while hot and flavorful.
Notes
- For a crispier chicken skin, pat thighs very dry before seasoning and searing.
- You may substitute chicken breasts but adjust cooking time accordingly to prevent drying.
- Use a heavy-bottom skillet such as cast iron or ceramic to ensure even heat distribution.
- Stir the orzo constantly when toasting to prevent burning and to toast evenly.
- Check chicken internal temperature with a meat thermometer to ensure safety.
- Leftover dish can be refrigerated up to 3 days and reheated gently on stovetop.