Creamy Chicken and Orzo Skillet: The Ultimate One-Pan Comfort Food
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Calories
- 779 kcal
- Protein
- 34.00 g
- Carbs
- 49.00 g
Ingredients
- 1 tsppaprika
- 1 tspdried oregano
- 1 tspdried thyme
- 1/2 tspgarlic powder
- 1/2 tsponion powder
- 1/2 tspsalt
- 1/4 tsppepper
- 1.25 lbsboneless chicken thighs (4-5 thighs)
- 2 Tbspcooking oil
- 1 mediumyellow onion, diced
- 2 clovesgarlic, minced
- 1.5 cupsorzo
- 1.5 cupsvegetable broth
- 1/2 cupheavy cream
- 2 Tbspsalted butter
- 1/4 cupparmesan
Instructions
- 1
Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl and mix well.
- 2
Pat the chicken thighs dry with a paper towel and season both sides generously with the seasoning blend.
- 3
In a large deep skillet over medium heat, add the cooking oil and the seasoned chicken thighs. Cook undisturbed for about 5 minutes until well browned, then flip and cook on the other side. Remove the chicken from the pan.
- 4
Lower the heat to low and add the diced onion and minced garlic. Sauté for about 3 minutes until the onions are translucent.
- 5
Stir in the orzo and vegetable broth into the skillet, ensuring to scrape the browned bits from the bottom. Return the chicken to the pan, nestling it into the orzo.
- 6
Cover the skillet with a lid, increase the heat to medium-high, and bring the broth to a full boil. Then reduce the heat to low and let it simmer for about 15 minutes, or until most of the broth is absorbed.
- 7
After approximately 15 minutes, check that the orzo is tender and most of the broth has been absorbed. Remove the chicken from the skillet.
- 8
Add the heavy cream and butter to the skillet. Stir and heat over low until the butter melts and the cream heats through.
- 9
Add in the parmesan and stir until well mixed.
- 10
Finally, return the chicken to the skillet. Optionally, garnish with parsley.