This one-skillet Roasted Herb Butter Chicken and Orzo is the perfect cozy dinner. Pan-seared seasoned chicken in an herb butter gravy-like sauce. Cook the chicken together with orzo pasta for a complete dinner made in just ONE skillet. The secret here, a touch of curry powder. It adds a really nice rich flavor to this chicken and orzo dinner. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next holiday dinner. You can’t go wrong with this warming skillet dinner. Oh, and be sure to add crusty bread for mopping up all the extra sauce.
The details:
Start off by cooking the onion, then add a mix of chicken breasts and thighs.
The next ingredient is what makes this dish. A small amount of curry powder. I know that sounds really odd, but the curry powder adds a bright color and subtle warm flavors that are just right. It’s almost like a golden butter chicken soup, but not quite a soup. Either way, it’s completely delicious and sets this dish apart.
Now toss in the butter, add some celery and carrots, some thyme and sage, and then pour over the apple cider and broth. Add a whole head of garlic and a parmesan rind, then place the entire skillet in the oven to finish cooking.
During the last 10 minutes is when I add in the orzo. If you want this to be brothy, you can add additional broth. We like it brothy, but still thicker than soup.
For serving:
I usually add a little fresh parsley or thyme and some black pepper and sea salt. and again, crusty bread on the side is a must.
It’s a little different twist on chicken and pasta, but so, so good. And who couldn’t love how easy this is? It’s fancy, but then it’s not. Great for this time of year!
Suggested Recipes to Try:
Creamy Ricotta Chicken and Orzo Skillet
Cajun Pepper Shrimp with Creamed Corn Orzo
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Spinach, Artichoke, and Chicken Orzo Skillet
Original Recipe By: Half Baked Harvest
Roasted Herb Butter Chicken and Orzo
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 1 pound boneless chicken breasts or thighs
- 1 teaspoon yellow curry powder
- 6 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1/3 cup white wine or apple cider
- 4-5 cups low sodium chicken broth
- 2 tablespoons lemon juice
- 2 shallots halved
- 2 ribs celery chopped
- 4 carrots chopped
- 1 head garlic
- 3/4 cup dry orzo
- 1 parmesan rind
Instructions
- Preheat the oven to 400° F.
- Cook the olive oil and onion in a large oven-safe skillet with sides, over medium heat, until fragrant, about 5 minutes. Push the onions to the side. Add the chicken and sprinkle with the curry powder. Season with salt and pepper. Add the butter, shallots, celery, carrots, thyme, and sage. Season again with salt and pepper. Cook another 5 minutes.
- Pour in the apple cider, 2-3 cups broth, and lemon juice. Add the garlic and parmesan rind. Transfer to the oven and cook uncovered for 15 minutes, until the chicken is cooked through.
- Pull the skillet out, add 1/2 cup of broth and the orzo. Return to the oven and cook 10-12 minutes, until the orzo is al dente. If you want more broth, add the remaining 1-2 1/2 cups.
- Serve the chicken over the orzo and broth. Top with parmesan (if desired), plus thyme or parsley.
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