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Skillet Garlic Butter Chicken and Orzo

Juicy chicken breasts, tender orzo pasta, married by a garlic wine and butter sauce. Comes together in minutes!
Course main
Cuisine North American
Keyword chicken breast, garlic, orzo, white wine
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

Orzo

  • 8 oz orzo pasta, 227 grams or any other small pasta, or even spaghetti if you are so inclined!
  • 8 cups water, alternatively, 4 cups water and 4 cups chicken stock
  • sea salt for the water

Chicken Breasts and Garlic Butter Sauce

  • 4 boneless and skinless chicken breasts, about 1 1/2 lbs or 680 grams
  • 2 tsp dried Italian seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 tbsp olive oil, divided
  • 3/4 cup dry white wine, or chicken stock, see Notes
  • 4 tbsp fresh lemon juice, only if using the chicken stock above
  • 6 tbsp butter
  • 3-4 minced medium cloves garlic, depending on your love of garlic
  • 1/4 tsp dried chilli flakes, or to taste
  • 1 tbsp chopped parsley for garnish
  • shaved or grated fresh parmesan cheese to finish, optional

Instructions

Orzo

  1. Bring lightly salted water and chicken stock (if using) to a boil in a medium to large sauce pan.

  2. Add the orzo and stir once. Let it return to a rolling boil and then count 10-11 minutes for cooking to al dente, depending on your orzo as per your package instructions. Stir occasionally to ensure that none of the pasta is sticking to the bottom of the pot. Once the pasta has a gentle tender bite (but not raw in any way) reserve 1/2 cup or a bit more of the pasta water and then drain the pasta.

  3. Leave the pasta in the strainer or a bowl, but do not rinse it.

Garlic Butter Chicken

  1. Lay the chicken between wax paper and pound with meat mallet or rolling pin to even thickness. Do this in advance of starting the orzo above. Set on a plate.
  2. Combine the Italian seasoning, paprika, salt, and pepper in a small bowl. Sprinkle it evenly over both sides of all the chicken breasts. Set aside till the next step.

  3. Once you have started the pasta, turn your attention to the chicken.

  4. Heat a large skillet over medium high heat, add 3 tbsp of the olive oil and heat it through. Lay the chicken breasts gently into the oil and sauté on the first side for 4-5 minutes depending on the thickness of the chicken. Do not turn or peak, let a good crust form before lifting to turn it over. It should be a lovely golden brown. A splatter shield is your friend here.

  5. Turn and cook the second side for another 4 minutes, or longer if the breasts are thick. Once cooked through, transfer to a plate. Cover with foil.

  6. If there is no more oil in pan, add the remaining tbsp of olive oil. Gently pour the wine into the pan (stand a little ways back, since it will sputter up) If you are using chicken stock, add the lemon juice at this time as well.

  7. Once the steam has dissipated (about 20 seconds) add the butter. Stir, letting it melt into the wine.

  8. Add the garlic and chili flakes. Stir till softened, to take the edge off the garlic, about 1 minute. Taste and re-season with salt and pepper if desired.

  9. Reserve about 4 tbsp of the sauce in the pan for the chicken, transferring it to a small bowl or cup. If you make a double batch of the sauce, feel free to set aside an additional 2 tbsp to pour over any vegetables you may be serving on the side.

  10. To the remaining sauce in the pan, add the drained orzo. Stir it through, letting it warm and finish cooking in the garlic wine butter sauce. If the mixture seems to have absorbed all the sauce, add some of the reserved pasta water till it is the consistency you like.

  11. Serve the chicken sliced with some of the reserved garlic butter, over the orzo. Garnish with chopped parsley and shredded or grated parmesan cheese if you feel like it. Add a side salad or your favourite steamed greens.

Recipe Notes

If you don't have or want to use chicken stock for the orzo cooking water, feel free to flavour the orzo cooking water with 2 tbsp of my Faux Chicken Bouillon Powder.
If you want to replace the white wine in the garlic butter sauce with chicken stock, add some lemon juice. This will cut through the creamy richness to give a brighter flavour to the finished sauce. For the sauce I actually do recommend using actual chicken stock, since the sauce is everything!

I will often double the sauce, and use it over any vegetables I will be serving.  Also, if you need to reheat any leftovers, save some of the sauce and it will help loosen the orzo when you go to warm it through.