Description
This recipe for Tender Chicken Orzo with a Parmesan Finish features juicy, pan-seared boneless chicken thighs served over creamy, perfectly cooked orzo pasta infused with garlic, fresh herbs, lemon zest, and Parmesan cheese. A comforting one-pan dish ready in just 30 minutes, ideal for a flavorful weeknight dinner.
Ingredients
Scale
Chicken:
- 4 boneless chicken thighs, skinless
- Salt and pepper, to taste
- 2 tablespoons olive oil
Orzo and Aromatics:
- 1 cup orzo pasta
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons fresh herbs (parsley or thyme), chopped
- 1/2 cup freshly grated Parmesan cheese
- Optional: small pat of butter for finishing
Instructions
- Prepare the Chicken: Season the boneless chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside to rest.
- Sauté Aromatics and Cook Orzo: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the orzo pasta and toast it lightly for 2-3 minutes, stirring constantly to avoid burning and to enhance the nutty flavor.
- Add Broth and Simmer: Pour in the chicken broth and bring to a simmer. Cook the orzo until tender and most of the liquid is absorbed, approximately 10-12 minutes, stirring occasionally to prevent sticking.
- Combine and Finish with Parmesan: Slice the cooked chicken into bite-sized pieces and return it to the skillet with the orzo. Stir in the fresh herbs, lemon zest, and grated Parmesan cheese. Toss thoroughly until the cheese melts and the mixture becomes creamy and well combined.
- Final Touches and Serve: Taste and adjust seasoning with salt and pepper as needed. For extra richness, stir in a small pat of butter. Serve hot, garnished with additional fresh herbs and Parmesan cheese for maximum flavor.
Notes
- Make sure to toast the orzo to bring out its nutty flavor before adding broth.
- Use fresh herbs like parsley or thyme for best taste and aroma.
- Butter at the end is optional but adds a lovely richness and silky texture.
- Chicken thighs provide more moisture and flavor than breasts, but you can substitute if preferred.
- Keep stirring the orzo occasionally when simmering to avoid sticking or burning on the bottom of the pan.
