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Creamy Chicken And Orzo Skillet
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Ingredients
0 of 16 gathered
Step by step
Method
5 steps
- 1
Mix the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Pat the chicken thighs dry and rub the seasoning over both sides.
- 2
Heat the oil in a deep skillet over medium heat. Add the thighs and cook undisturbed about 5 minutes, until the underside is well browned. Turn and cook 4–5 minutes more, then move the chicken to a plate.
- 3
Lower the heat and cook the onion and garlic for about 3 minutes, until the onion is translucent. Add the orzo and broth, stirring to loosen the browned bits. Nestle the chicken back into the pan.
- 4
Cover and bring the broth to a boil over medium-high heat, then lower the heat to low. Simmer 15 minutes, stirring the orzo once or twice, until it is tender and most of the broth is absorbed.
- 5
Move the chicken to the plate again. Stir the cream and butter into the orzo over low heat until hot, then fold in the Parmesan. Return the chicken and rest the skillet 3 minutes before serving.