Description
How to make one pan garlic butter cheddar chicken and orzo with tender chicken, creamy cheese, and aromatic herbs for the perfect weeknight comfort meal.
Ingredients
Scale
Protein & Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups uncooked orzo pasta
- 3 cups low-sodium chicken broth
- 1 cup whole milk
Flavor Builders
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
Seasonings & Cheese
- 1½ cups sharp cheddar cheese, freshly grated
- ½ cup cream cheese, softened
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
Fresh Finishing Touches
- ¼ cup fresh parsley, chopped
- 2 green onions, sliced thin
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, and paprika. Let sit for 5 minutes while you prep other ingredients – this helps the seasoning stick better.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5-6 minutes. Don’t worry about cooking through completely yet.
- Build Base: Push chicken to one side of pan. Add butter, minced garlic, and diced onion to empty space. Sauté until fragrant and onion is translucent, about 3 minutes.
- Add Liquids: Stir in orzo, chicken broth, milk, and oregano. Bring to a gentle boil, then reduce heat to medium-low. The liquid should just barely bubble around the edges.
- Simmer Together: Cover and simmer for 12-15 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed. If it looks dry, add a splash more broth.
- Melt Cheese: Remove from heat and stir in cream cheese until smooth, then add cheddar cheese gradually. Stir until melted and creamy. Taste and adjust seasoning as needed.
- Finish Dish: Sprinkle with fresh parsley and green onions. Let rest for 2-3 minutes to thicken slightly before serving. The sauce will continue to thicken as it cools.
Notes
- Don’t add cheese while pan is still on heat or it will become grainy and break.
- Freshly grated cheddar melts much better than pre-shredded cheese.
- Orzo will continue to absorb liquid as it sits, so sauce may thicken upon standing.
- This reheats beautifully with a splash of milk or broth to loosen the sauce.
- Feel free to add frozen peas or spinach in the last few minutes of cooking.
- Leftovers keep in the refrigerator for up to 4 days in an airtight container.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g