Garlic Butter Chicken Orzo (2024)

5 from 1 vote

Course: Dinner / Main Course

Cuisine: Italian / Western

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Author: Chris Collins

Chicken

• ▢ 600g / 1.3lb boneless skinless Chicken Thighs (preferably 6 even-sized thighs - see notes)
• ▢ 3/4 tsp Paprika
• ▢ 1/2 tsp EACH: Salt, Garlic Powder
• ▢ 1/4-1/2 tsp Black Pepper
• ▢ 1/4 tsp EACH: Onion Powder, Dried Thyme
• ▢ 1 tbsp EACH: Unsalted Butter, Olive Oil

Orzo

• ▢ 250g / 9oz Mushrooms (I use Chestnut)
• ▢ 6 cloves of Garlic
• ▢ 2 tbsp / 30g Unsalted Butter, divided in two
• ▢ 400g / 2 cups uncooked Orzo
• ▢ 1.125 litres / 4 3/4 cups Chicken Stock, or as needed (see notes)
• ▢ 1 small bunch of Fresh Parsley
• ▢ 50g / 1.8oz Parmesan
• ▢ Salt & Black Pepper, as needed

To Serve

• ▢ 4 tbsp / 60g Butter
• ▢ 1 bunch of Fresh Chives
• ▢ 2 Lemons, halved
• ▢ Salt (if using unsalted butter)

• Season both sides of the thighs with paprika, onion & garlic powder, thyme, salt & pepper.

• Heat the butter and oil in a large deep pan or pot over medium-high heat. Add the thighs and fry both sides until golden and cooked right through the centre (4-5 minutes on each side depending on size). As the thighs cook slice the mushrooms, finely dice the garlic and measure out 1/4 tsp salt and pepper.

• Remove the thighs and keep warm in a bowl covered in foil or with a plate on top. Add the mushrooms to the leftover fat and fry until golden, seasoning with the salt & pepper towards the end. Push them to the outside of the pan, melt in 1 tbsp butter then add the garlic. Fry for 30 seconds or so (careful it doesn't burn), then stir in the orzo and stock.

• Bring to a fairly rapid simmer and cook until the orzo is al dente and wrapped in a glossy sauce, stirring occasionally. During this finely dice 3 tbsp worth of parsley, grate the parmesan and finely dice 3 tbsp worth of chives. Melt the serving butter in the microwave and combine with the chives and salt to taste (if using unsalted butter).

• Once the orzo has cooked, swiftly stir in the parmesan, parsley and resting juices from the chicken, then stir in the final tbsp of butter. Thin out with a splash of stock or hot water if needed then check for seasoning. Add the thighs to warm them back through (optional) then serve individual portions with the chive butter and lemon juice to taste (1/2 lemon per person).

a) Chicken thighs - I recommend using 6x 100g/3.5oz thighs if you can. I like to place them smooth-side-down and use the blunt side of the knife to pound any notably thick parts. This just helps even out the thighs to help them cook through quicker and more evenly. You can also slice off any loose pieces/anything that will cause them to curl in the pan. In all cases, try and get the thighs out of the fridge 15-30 mins before needed, just to help relax the meat.

b) Chicken stock - I use 2 1/2 stock cubes with the boiling water (1 cube = 450ml water). Try and make this just before needed so it's nice and hot. The hotter it is the quicker it'll come to a boil.

c) Consistency - The stock should be the perfect amount to leave the orzo al dente in a thick/glossy sauce. If you need a little more to cook it through then just stir in a splash at a time (sub hot water if you run out of stock).

d) Serving - If you really don't want to add the chive butter it's still delicious without (although I highly recommend adding it). The lemon is essential to brighten up the dish and cut through the rich, garlicky flavour. Just work to taste when serving.

e) Calories - Whole recipe divided by 4.

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Nutrition Facts

Garlic Butter Chicken Orzo

Amount Per Serving

Calories 840Calories from Fat 326

% Daily Value*

Fat 36.22g56%

Saturated Fat 17.181g86%

Trans Fat 0.956g

Polyunsaturated Fat 3.746g

Monounsaturated Fat 11.439g

Cholesterol 211mg70%

Sodium 1858mg77%

Potassium 995mg28%

Carbohydrates 86.32g29%

Fiber 12.1g48%

Sugar 2.71g3%

Protein 45.09g90%

Vitamin A 1503IU30%

Vitamin C 7.9mg10%

Calcium 158mg16%

Iron 3.18mg18%

* Percent Daily Values are based on a 2000 calorie diet.