Garlic Butter Chicken Thighs with Orzo
Comforting, quick, and flavorful garlic-butter chicken thighs nestled in a creamy orzo, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs About 4–6 thighs
- 2 tablespoons olive oil For searing
- 4 tablespoons butter Divided
- 1 medium onion, diced To soften in the pan
- 4 cloves garlic, minced For flavor
- 1.5 cups orzo pasta To toast
- 4 cups chicken broth Low-sodium recommended
- 0.5 cups grated Parmesan cheese For finishing
- 1 lemon Juice of 1 lemon (about 2 tablespoons) Brightens the dish
- 0.25 cups chopped fresh parsley For garnish
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Season chicken thighs on both sides with salt and pepper.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat until shimmering.
- Add chicken, sear until golden brown, about 6–8 minutes per side. Remove and set aside.
Cooking
- Lower heat slightly, add the remaining butter, and sauté the diced onion until soft, about 3–4 minutes.
- Add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in the orzo and cook for 1–2 minutes to toast lightly.
- Pour in the chicken broth, bring to a simmer, and cook until the orzo is tender, about 10 minutes. Add more broth if it gets dry.
- Nestle the cooked chicken thighs back into the skillet on top of the orzo, simmering for 2–3 minutes to meld flavors.
Finishing
- Remove from heat. Stir in grated Parmesan, lemon juice, and parsley.
- Taste and adjust salt and pepper. Serve warm.
Notes
For a dairy-free version, replace butter with extra olive oil and omit Parmesan or use a dairy-free alternative. Store cooled leftovers in an airtight container for 3–4 days or freeze for up to 3 months.