Savor a cozy garlic butter chicken orzo made in one pot for easy cleanup. Rich flavors, tender chicken & perfect for a quick, comforting meal!

Scale

1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

2 tablespoons unsalted butter

2 tablespoons olive oil

6 cloves garlic, minced (about 2 tablespoons)

1 medium yellow onion, diced (about 1 cup)

1½ cups uncooked orzo pasta

3½ cups low-sodium chicken broth

½ cup heavy cream

1 teaspoon dried Italian seasoning

½ teaspoon red pepper flakes (optional)

1 cup frozen peas or 2 cups fresh spinach

½ cup freshly grated Parmesan cheese

2 tablespoons fresh lemon juice

Fresh parsley for garnish

Salt and freshly ground black pepper to taste

Season chicken pieces with salt and pepper. Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat. Brown chicken in batches for 3-4 minutes per side until golden. Transfer to a plate.
In the same pot, add remaining butter and oil. Sauté onions for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Add uncooked orzo and toast for 1 minute, stirring constantly. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
Return chicken to the pot along with any accumulated juices, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce to a simmer. Cover and cook for 8-10 minutes, stirring occasionally.
Stir in heavy cream, peas or spinach, and Parmesan cheese. Cook uncovered for 2-3 minutes until sauce thickens slightly.
Remove from heat and stir in lemon juice. Taste and adjust seasonings. Let rest for 5 minutes before serving to allow sauce to thicken.
Garnish with fresh parsley and serve hot.