Notes
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp butter, divided
- 1 small onion or shallot, finely chopped
- 4 garlic cloves, minced
- 1 cup dry orzo pasta
- 2 to 2½ cups chicken broth
- ¼ cup dry white wine (optional)
- ¼ cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- Red pepper flakes, optional
- Pat chicken dry, season with Italian seasoning, paprika, salt, and pepper. Sear in olive oil over medium high heat, 4 5 minutes per side, until golden. Remove and set aside.
- In the same skillet, melt 2 tbsp butter over medium heat. Cook onion 2 3 minutes until soft, then garlic for 30 seconds until fragrant. Add orzo and toast 2 3 minutes, stirring, until lightly golden.
- Deglaze with wine, simmer 1 minute, then add chicken broth. Bring to a boil, cover, reduce heat to low, and simmer 10 12 minutes, stirring occasionally, until orzo is tender.
- Nestle chicken back into the skillet with its juices. Cover and warm through 2 3 minutes until chicken reaches 165°F. Stir in remaining butter and parmesan until creamy.
- Garnish with parsley and red pepper flakes. Serve hot from the skillet.
- Don't rinse the orzo the starch is what thickens the sauce.
- Undercook the orzo slightly if not serving immediately, since it keeps softening off the heat.
- Store leftovers in the fridge up to 3 days; reheat with a splash of broth to loosen the sauce.