Delicious Garlic Butter Chicken Orzo

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Hey friends!

Get ready to dive into a delicious meal! Today, I’m excited to share my garlic butter chicken orzo recipe with you.

This dish is creamy, comforting, and packed with flavor. Plus, it’s super easy to whip up on a busy weeknight.

Trust me, you’ll want to make this again and again.

Let’s get cooking!

garlic butter chicken orzo
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

Suggestions for Ingredient Substitution

For the chicken thighs, boneless skinless chicken breasts can be used as a leaner alternative. Cut them into similar-sized pieces and reduce cooking time slightly to prevent dryness. Ground turkey or firm tofu can work for non-poultry options, adjusting seasoning as needed. Mushrooms can be replaced with zucchini, bell peppers, or eggplant for different textures and flavors. Chop vegetables into bite-sized pieces and adjust cooking time accordingly. Orzo pasta can be substituted with quinoa or cauliflower rice for gluten-free and lower-carb options. Reduce liquid amount for quinoa and eliminate it for cauliflower rice, adjusting cooking times as necessary. These substitutions maintain the dish’s overall flavor profile while accommodating various dietary needs and preferences.

Preparation Time 15-20 minutes
Cooking Time 25-30 minutes
Total Time 40-50 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 1800-2000
  • Protein: 130-145 g
  • Fat: 90-105 g
  • Carbohydrates: 195-210 g

Ingredients

  • 600g (1.3 lbs) boneless, skinless chicken thighs (aim for 6 similar-sized pieces)
  • 3/4 teaspoon paprika
  • 1/2 teaspoon each of salt and garlic powder
  • 1/4 to 1/2 teaspoon black pepper
  • 1/4 teaspoon each of onion powder and dried thyme
  • 1 tablespoon each of unsalted butter and olive oil
  • 250g (9 oz) mushrooms, such as chestnut
  • 6 garlic cloves
  • 2 tablespoons (30g) unsalted butter, divided
  • 400g (approximately 2 cups) uncooked orzo pasta
  • 1.125 liters (4 3/4 cups) chicken broth, or as required
  • A small bunch of fresh parsley
  • 50g (1.8 oz) parmesan cheese
  • Salt and black pepper, to taste
  • 4 tablespoons (60g) butter
  • A bunch of fresh chives
  • 2 lemons, cut in half
  • Salt (only if using unsalted butter)

Step 1: Season and Cook the Chicken Thighs

Start by seasoning both sides of the chicken thighs with paprika, onion powder, garlic powder, thyme, salt, and pepper.

Heat a mixture of butter and oil in a large deep pan or pot over medium-high heat.

Add the seasoned thighs and fry them for about 4-5 minutes on each side, depending on their size, until they are golden and cooked through the center.

Step 2: Prepare the Mushrooms and Garlic

While the thighs are cooking, slice the mushrooms and finely dice the garlic.

Measure out 1/4 teaspoon of salt and pepper.

Once the thighs are cooked, remove them from the pan and keep them warm in a bowl covered with foil or a plate.

Add the sliced mushrooms to the leftover fat in the pan and fry until they are golden, adding the salt and pepper towards the end.

Push the mushrooms to the edges of the pan and melt in 1 tablespoon of butter, then add the garlic.

Fry the garlic for about 30 seconds, making sure it doesn’t burn.

Step 3: Cook the Orzo

Stir in the orzo and stock to the pan with the mushrooms and garlic.

Bring the mixture to a rapid simmer and cook, stirring occasionally, until the orzo is al dente and coated in a glossy sauce.

While the orzo is cooking, finely dice 3 tablespoons of parsley and grate the Parmesan cheese as well as finely dice 3 tablespoons of chives.

Step 4: Prepare the Chive Butter

Melt the serving butter in the microwave.

Combine it with the diced chives and salt to taste, especially if using unsalted butter.

This chive butter will be served with the finished dish.

Step 5: Final Assembly and Serving

Once the orzo is cooked, quickly stir in the Parmesan cheese, parsley, and any resting juices from the chicken.

Add the final tablespoon of butter and mix well.

If necessary, thin out the orzo with a splash of stock or hot water.

Return the thighs to the pan briefly to warm them through, if desired.

Serve individual portions of the orzo and chicken with the chive butter on top and lemon juice to taste, using about 1/2 lemon per person for added freshness.

garlic butter chicken orzo
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

garlic butter chicken orzo
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

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