Description
How to make one pot smoky garlic butter parmesan chicken orzo with tender chicken and creamy orzo that creates the perfect weeknight comfort meal.
Ingredients
Scale
Chicken and Seasonings
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Base Ingredients
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 1/2 cups uncooked orzo pasta
Liquids and Cheese
- 3 cups chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Red pepper flakes to taste
Instructions
- Season Chicken: Pat chicken pieces dry and season with smoked paprika, garlic powder, salt, and pepper. Make sure each piece is well-coated for maximum flavor impact.
- Brown Chicken: Heat olive oil and 2 tablespoons butter in large pot over medium-high heat. Brown chicken pieces for 5-6 minutes until golden. Don’t overcrowd the pan.
- Sauté Aromatics: Remove chicken and set aside. Add onion to same pot, cooking 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Toast Orzo: Add orzo to pot and stir for 2-3 minutes until lightly toasted and golden. This step adds incredible nutty flavor and prevents mushy pasta.
- Add Liquids: Pour in chicken broth and bring to a boil. Return chicken to pot, reduce heat to medium-low, and simmer covered for 12-15 minutes until orzo is tender.
- Finish Sauce: Stir in heavy cream, remaining 2 tablespoons butter, and Parmesan cheese. Cook 2-3 minutes until creamy and cheese melts completely throughout the dish.
- Final Touches: Remove from heat and stir in lemon juice, fresh parsley, and red pepper flakes. Taste and adjust seasoning as needed before serving immediately.
Notes
- Don’t skip toasting the orzo as it prevents mushiness and adds nutty flavor.
- Store leftovers in airtight container for up to 4 days in refrigerator.
- Substitute chicken breasts for thighs but reduce cooking time to prevent drying.
- Add splash of broth when reheating to restore creamy consistency.
- Fresh Parmesan melts better than pre-grated for smoothest sauce.
- Taste and adjust seasoning at the end as Parmesan adds saltiness.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g