Start by seasoning the chicken thighs generously with kosher salt and pepper. This will enhance the flavor of the meat as it cooks.
In your large pot, melt 3 tablespoons of unsalted butter over medium heat. Once melted, add the seasoned chicken thighs. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the minced garlic. Sauté for about 1 minute until fragrant, making sure not to burn it.
Stir in the uncooked orzo, allowing it to toast slightly in the garlic butter for about 2 minutes. This step adds a wonderful depth of flavor to the pasta.
Slowly add the chicken stock to the pot, scraping up any bits stuck to the bottom. This will add even more flavor to your dish.
Return the chicken thighs to the pot, ensuring they’re submerged in the stock. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 10-12 minutes or until the orzo is al dente and has absorbed most of the liquid.
Once the orzo is cooked, drizzle the melted butter over the top, and give everything a gentle stir. This will add a rich, buttery finish.
Serve the dish hot, garnished with chopped fresh parsley and a generous sprinkle of Parmesan cheese. Enjoy your One Pot Garlic Butter Chicken Orzo with a side salad or crusty bread for a complete meal.
