Garlic Butter Chicken Orzo
Directions
- 1Season both sides of the chicken thighs with paprika, onion & garlic powder, thyme, salt & pepper.
- 2Heat butter and oil in a pan, add the thighs and fry until golden and cooked through (4-5 minutes per side). While this cooks, slice the mushrooms, dice garlic, and measure out salt and pepper.
- 3Remove thighs and keep warm. Add mushrooms to the pan and fry until golden, seasoning with salt and pepper. Push mushrooms aside, melt 1 tbsp butter, add garlic, fry for 30 seconds. Stir in orzo and stock.
- 4Bring to a simmer and cook until orzo is al dente, stirring occasionally. Dice parsley and chives, grate parmesan. Melt serving butter in the microwave and mix with chives and salt.
- 5Stir in parmesan, parsley, and chicken resting juices into the orzo. Add the final tbsp of butter. Thin with stock if needed, check seasoning. Add thighs to warm through, then serve with chive butter and lemon juice.
Ingredients
- 600 g boneless skinless Chicken Thighs
- 0.75 tsp Paprika
- 0.5 tsp Salt
- 0.5 tsp Garlic Powder
- 0.25 tsp Black Pepper
- 0.25 tsp Onion Powder
- 0.25 tsp Dried Thyme
- 1 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 250 g Mushrooms
- 6 cloves Garlic
- 30 g Unsalted Butter
- 400 g uncooked Orzo
- 1125 ml Chicken Stock
- 1 small bunch Fresh Parsley
- 50 g Parmesan
- 60 g Butter
- 1 bunch Fresh Chives
- 2 halved Lemons
Equipment
large deep pan or pot
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