One-Pan Buttery Chicken and Orzo
This one skillet buttery chicken and orzo is so very versatile and is absolutely delicious. Serve with some fresh parsley on top for a beautiful presentation. You’ll be surprised that so few simple ingredients can make such a lovely dish.
Ingredients
Method
- Pat chicken breasts dry. Cover breasts generously with kosher salt on both sides. Wrap in plastic wrap and place in the refrigerator for several hours or overnight to brine.
- Preheat the oven to 350 degrees F (180 degrees C). Rub the inside of an oven-safe skillet with 1 tablespoon butter. Place chicken breasts in the skillet. Carefully pour the 1/4 cup of chicken stock around chicken, but not on top. Cover the skillet with heavy aluminum foil.
- Bake in the preheated oven for 45 minutes, or until an instant read thermometer inserted in the hottest spot reaches 154 degrees F (68 degrees C). Remove chicken to a board and cut into bite-size pieces. Do not turn the oven off.
- Place the skillet on the stovetop and bring to medium heat. Meanwhile, add remaining 3 cups stock to a saucepan and bring to a simmer.
- Place cut chicken back in the skillet and saute until pieces are lightly browned, about 5 minutes. Remove and keep covered to stay warm.
- Add remaining 3 tablespoons butter to the skillet, then add orzo. Stir for about 1 minute, then add the heated stock.
- Return skillet to the oven and bake or until orzo is tender and starting to absorb the stock, about 30 minutes.
- Remove the skillet and place it back on the stovetop. Bring to a medium-low heat, then stir in Parmesan. Add chicken back to the skillet; stir until sauce begins to thicken and chicken is completely warmed through.
- Season with black pepper; serve in wide bowls with parsley garnish.
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