This one-pot garlic butter chicken and orzo is a simple, flavorful weeknight meal. Golden-browned chicken thighs and buttery toasted orzo cook together until tender and juicy. Finish with fresh herbs and Parmesan for a comforting, crowd-pleasing dinner.
Make dinner easy tonight by cooking everything in a single pan.
This is an easy, one-pot chicken dinner that delivers big flavor with minimal fuss. Juicy chicken thighs seared until golden pair perfectly with toasted orzo cooked in flavorful stock and finished with butter, parsley and Parmesan. It’s comfort food that comes together quickly and cleans up easily.
The technique is straightforward: season and sear the chicken until deeply golden, toast the dry orzo in the pan with garlic to build flavor, then add chicken stock and nestle the chicken back in to finish cooking with the orzo. The result is tender, well-seasoned chicken and orzo that soaks up all the buttery, garlicky goodness.
If you enjoy garlic butter shrimp and orzo, you’ll love this chicken version. Boneless, skinless chicken thighs are ideal because they stay juicy and cook quickly; you can also use small breast pieces, but check doneness with a thermometer to avoid overcooking.
Orzo is incredibly versatile — it can be served as a simple side, baked into a casserole, or tossed into a cold pasta salad — and here it acts like a creamy, buttery pasta when cooked in chicken stock alongside the meat.
I usually serve a roasted vegetable on the side; Parmesan-roasted broccoli is a favorite, but any roasted or steamed green vegetable complements the dish well.
To prepare: pat the chicken dry, season generously with salt and pepper, and brown it in a cast iron or oven-safe skillet until very golden on both sides. Transfer the chicken to a plate. In the same skillet, use the remaining butter and fond to coat the orzo, add minced garlic, and toast the orzo until it smells fragrant and turns lightly golden. Pour in the chicken stock, nestle the seared chicken back into the pan, bring to a boil, then reduce to a gentle simmer, cover and cook until the orzo has absorbed the liquid and the chicken is cooked through.
Finish with a drizzle of melted butter, a generous sprinkle of chopped fresh parsley and freshly grated Parmesan. Serve immediately for the best texture and flavor.
This dish is easy, satisfying and full of garlic-butter flavor. Perfect for busy weeknights or when you want a comforting, one-pan meal. Make it tonight!
One Pot Garlic Butter Chicken Orzo
One Pot Garlic Butter Chicken and Orzo
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Ingredients
- 3 tablespoons unsalted butter
- 1 pound boneless, skinless chicken thighs
- kosher salt and pepper
- 1 pound uncooked orzo
- 4 garlic cloves, minced
- 32 ounces chicken stock
- 2 tablespoons unsalted butter melted
- chopped fresh parsley, for topping
- parmesan cheese, for topping
Instructions
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Heat 3 tablespoons butter in a large cast iron or oven-safe skillet over medium heat. Pat the chicken dry and season all over with salt and pepper.
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Add the chicken to the skillet and cook until deeply golden, about 3 to 4 minutes per side. Transfer the chicken to a plate once browned.
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There should be butter and browned bits in the skillet; if not, add 1 tablespoon butter or a splash of oil. Add the orzo and toss to coat, then stir in the minced garlic. Cook, stirring often, until the orzo turns lightly golden and becomes fragrant.
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Pour the chicken stock into the pan with the orzo. Nestle the seared chicken thighs back into the skillet. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165°F internally. Start checking around 12 to 15 minutes, as simmer strength can vary.
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Drizzle the melted butter over the finished dish and top with chopped fresh parsley and grated Parmesan. Serve immediately.
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Look at that toasty goodness!