Recipe of the Week: One-Skillet Chicken with Buttery Orzo

Wausau Pilot & Review

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This recipe is a perfect weeknight solution, using just a single skillet and simple ingredients. It’s also pure comfort food on chilly evenings – and the leftover chicken is also fantastic the next day as a cold lunch. Enjoy!

One-Skillet Chicken with Buttery Orzo

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 cup water
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 lemon, zest and juice
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Chicken:
2. Season the chicken breasts with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
1. Cook the Aromatics:
2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
1. Cook the Orzo:
2. Add the orzo to the skillet and stir to coat it in the oil and aromatics.
3. Pour in the chicken broth and water, stirring to combine.
4. Bring to a simmer, then reduce the heat to low. Cover and cook for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid.
1. Combine and Finish:
2. Stir in the grated Parmesan cheese, heavy cream, and butter until the orzo is creamy and well combined.
3. Return the chicken breasts to the skillet, nestling them into the orzo.
4. Add the lemon zest and juice, and cook for an additional 2-3 minutes until the chicken is heated through.
1. Garnish and Serve:
• Sprinkle the dish with freshly chopped parsley.
• Serve hot, with extra lemon slices on the side if desired.