Garlic Butter Chicken Orzo SkilletGarlic Butter Chicken Orzo Skillet
Why this pan earns a repeat spot.
What to pull from the fridge and pantry.
This recipe is written to be direct and forgiving. Read through once, then set ingredients near the stove so the pan can move smoothly.
- 1 1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 1/4 cups dry orzo
- 2 3/4 cups low-sodium chicken broth
- 1/3 cup grated parmesan
- 3 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Cook in stages, then bring it together.
- Season the chicken with 1 teaspoon salt, pepper, and smoked paprika.
- Heat a large skillet over medium-high heat with olive oil. Brown the chicken for 5 to 6 minutes until cooked through. Transfer to a plate.
- Reduce heat to medium. Melt butter in the same skillet and add garlic for 30 seconds.
- Stir in the orzo and toast for 2 minutes, scraping up browned bits from the pan.
- Pour in broth and remaining salt. Bring to a lively simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, about 10 minutes.
- Return chicken to the skillet. Stir in parmesan, spinach, and lemon juice until glossy and the spinach wilts.
- Finish with parsley and serve hot.
Helpful tweaks for busy nights.
- Chicken breast works too; reduce browning time so it stays juicy.
- Add a splash of extra broth if the orzo tightens up before serving.
- Leftovers reheat best with a spoonful of water in the microwave or skillet.
