One Pot Garlic Butter Orzo Chicken: An Easy Weeknight Recipe
This is a simple and quick one-pot recipe featuring succulent chicken thighs cooked with orzo pasta in a rich garlic butter chicken stock, perfect for a busy weeknight meal. It's finished with fresh parsley and Parmesan cheese.
Servings: 4 people
Equipment
- Large cast iron or ceramic skillet
- Paper towel
- Plate
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 1 pound boneless, skinless chicken thighs
- kosher salt for seasoning
- pepper for seasoning
- 1 pound uncooked orzo
- 4 garlic cloves minced
- 32 ounces chicken stock
- 2 tablespoons unsalted butter melted
- fresh parsley chopped, for topping
- parmesan cheese for topping
Instructions
Preparation & Cooking
- Heat 3 tablespoons of butter in a large skillet over medium heat. Pat the chicken dry and season it with salt and pepper.
- Add the seasoned chicken to the skillet and cook until deeply golden on both sides, about 3 to 4 minutes per side. Transfer the cooked chicken to a plate.
- If needed, add more butter or olive oil to the skillet. Stir in the orzo and garlic, cooking until the orzo is toasted, golden, and fragrant.
- Pour chicken stock into the skillet with the orzo, then nestle the cooked chicken thighs back into the pan. Bring the mixture to a boil, then reduce to a simmer and cover.
- Cook for 15 to 20 minutes, or until the liquid is absorbed and the chicken reaches an internal temperature of 165°F. Check around 12-15 minutes as cooking times may vary.
- Drizzle with the extra melted butter, then top with chopped fresh parsley and Parmesan cheese. Serve immediately.
Notes
For best results, ensure the chicken reaches an internal temperature of 165°F. Adjust simmering time as needed based on your stove's heat.