When a busy weeknight rolls around, and you’re caught between the chaos of emails and the comforting thought of dinner, this Easy Creamy Chicken and Orzo Skillet Recipe feels like a warm hug you didn’t know you needed. It’s like the culinary equivalent of that one favorite sweater—reliable, cozy, and somehow always just right. Picture this: tender chicken mingling with creamy orzo, all in one pan, ready before you can even decide which Netflix series to binge next.
Steps
- Combine paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper in a small bowl to create a seasoning blend.
- Pat dry chicken thighs with a paper towel and generously season both sides with the seasoning mixture.
- Heat a large skillet over medium heat, add cooking oil, and brown the seasoned chicken thighs on each side for about 5 minutes. Remove and set aside.
- Reduce the heat to low, sauté diced onion and minced garlic in the same skillet until onions are translucent, about 3 minutes.
- Add orzo and vegetable broth to the skillet, stirring to deglaze the pan. Return the chicken to the skillet, nestling it into the orzo.
- Cover the skillet with a lid, increase heat to medium-high to bring the broth to a boil, then lower the heat to let it simmer for about 15 minutes until most of the broth is absorbed.
- Once the orzo is tender and broth mostly absorbed, remove the chicken and add cream and butter to the orzo. Stir and heat until the butter melts and the cream is warmed.
- Mix in Parmesan cheese until well combined, then return the chicken to the skillet. Optionally garnish with parsley before serving.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.25 pounds boneless chicken thighs (approximately 4-5 thighs)
- 2 tablespoons cooking oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups orzo
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons salted butter
- 1/4 cup parmesan cheese
Nutritional Values
Calories: 779 kcal | Carbohydrates: 49 g | Protein: 34 g | Fat: 50 g | Sodium: 911 mg | Fiber: 3 g
FAQ
- Can I use a different type of pasta instead of orzo?
- Yes, you can substitute orzo with quick-cooking pasta like ditalini or pearl couscous. If using rice, be sure to adjust the cooking time and liquid accordingly.
- What is the best way to store leftovers?
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. If freezing, place them in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat thoroughly.
- Can I use chicken breast instead of thighs?
- Absolutely, you can use chicken breasts instead of thighs. Just be mindful of cooking times, as breasts may require slightly less time to cook through.
- What can I use if I don’t have vegetable broth?
- You can substitute vegetable broth with water or chicken broth. If you prefer a looser sauce, add an extra 1/2 cup of liquid to the dish.
- Is it possible to make a lighter version of this dish?
- To lighten the dish, you can use half-and-half instead of heavy cream and reduce the amount of butter and parmesan cheese.
Tips
- To ensure the seasoning adheres well, pat the chicken thighs dry with a paper towel before applying the spice blend.
- When sautéing the onions and garlic, use the same skillet to incorporate the browned bits from the chicken for added flavor.
- If you prefer a saucier dish, consider adding an extra 1/2 cup of broth during the orzo cooking step to ensure a looser consistency.
- For a rich and creamy finish, stir in the cream and butter over low heat until fully melted before adding the Parmesan cheese.
Equipment
- Large Deep Skillet with Lid: A deep skillet is necessary for cooking both the chicken and orzo in one pan. If your existing cookware doesn’t have a lid, you might need to buy one that does.
- Kitchen Tongs: Useful for flipping the chicken thighs without splattering oil or dropping them.
