Garlic Butter Chicken Orzo

garlic butter chicken orzo served in large white bowl with fork and lemon wedges

Print Recipe

5 from 3 votes

This garlic butter chicken orzo is such a treat and couldn't be easier to make!

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Main Course

Cuisine: Italian, Western

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Deep Pan & Tongs
Wooden Spoon
Jug (for stock)
Fine Cheese Grater (for parmesan)
Small Bowl (for chive butter)
Large Bowl & Foil or Plate (for resting cooked chicken)

Ingredients

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)

Instructions

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).

Video

Notes

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.

Nutrition