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This one-skillet Roasted Herb Butter Chicken and Orzo is the perfect cozy dinner. Pan-seared seasoned chicken in an herb butter gravy-like sauce. Cook the chicken together with orzo pasta for a complete dinner made in just ONE skillet. The secret here, a touch of curry powder. It adds a really nice rich flavor to this chicken and orzo dinner. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next holiday dinner. You can’t go wrong with this warming skillet dinner. Oh, and be sure to add crusty bread for mopping up all the extra sauce.
And I’m back with another chicken and orzo dinner. I hope you’re not over these types of recipes that we here clearly find so delicious.
But this is a special one. It’s inspired by my mom and her love of soup, chicken, and noodles. I wanted to create an all-in-one dinner similar to the dishes we would make when I was growing up in Cleveland.
This time of year always makes me think back to those days. When I was in 2nd and 3rd grade I would get out of school almost 2 hours earlier than my brothers, at 2:45 pm. These were my greatest school days. I LOVED getting out early and having that special time with my mom.
In the late fall and winter, a lot of times my mom would cook me the Lipton noodle dishes that came in a pouch. They were noodles in a creamy chicken broth. We both used to eat them huddled by the fire, loving every bite.
We don’t cook those anymore, but I’ve always wanted to recreate the flavors.
And I finally did! Look, I’ve made a ton of skillet chicken and orzo dishes. But I’m telling you, this one might just be my favorite of the bunch. And it’s so easy.
The details
I love a one-skillet dinner, so that was key for this recipe.
Start off by cooking the onion, then add a mix of chicken breasts and chicken thighs. I always use skinless chicken, because my family is weird and they will not eat skin-on chicken. Use whatever type of chicken you and you’re family love!
The next ingredient is what makes this dish. A small amount of curry powder. I know that sounds really odd, but the curry powder adds a bright color and subtle warm flavors that are just right. It’s almost like a golden butter chicken soup, but not quite a soup. Either way, it’s completely delicious and sets this dish apart.
Now toss in the butter, add some celery and carrots, some thyme and sage, and then pour over the apple cider and broth. Add a whole head of garlic and a parmesan rind, then place the entire skillet in the oven to finish cooking.
During the last 10 minutes is when I add in the orzo. If you want this to be brothy, you can add additional broth. We like it brothy, but still thicker than soup.
For serving
I usually add a little fresh parsley or thyme and some black pepper and sea salt. and again, crusty bread on the side is a must.
It’s a little different twist on chicken and pasta, but so, so good. And who couldn’t love how easy this is? It’s fancy, but then it’s not. Great for this time of year!
Looking for other simple? Here are a few ideas:
Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo
One Pot Creamy Sun-Dried Tomato Orzo
Creamy White Bean Noodle Soup with Rosemary Bacon
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make this Roasted Herb Butter Chicken and Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Roasted herb Butter Chicken and Orzo
Servings: 4
Calories Per Serving: 560 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 pound boneless chicken breasts or thighs
- 1 teaspoon yellow curry powder
- 6 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1/3 cup white wine or apple cider
- 4-5 cups low sodium chicken broth
- 2 tablespoons lemon juice
- 2 shallots, halved
- 2 ribs celery, chopped
- 4 carrots, chopped
- 1 head garlic
- 3/4 cup dry orzo
- 1 parmesan rind
Instructions
- 1. Preheat the oven to 400° F.2. Cook the olive oil and onion in a large oven-safe skillet with sides, over medium heat, until fragrant, about 5 minutes. Push the onions to the side. Add the chicken and sprinkle with the curry powder. Season with salt and pepper. Add the butter, shallots, celery, carrots, thyme, and sage. Season again with salt and pepper. Cook another 5 minutes. 2. Pour in the apple cider, 2-3 cups broth, and lemon juice. Add the garlic and parmesan rind. Transfer to the oven and cook uncovered for 15 minutes, until the chicken is cooked through. 3. Pull the skillet out, add 1/2 cup of broth and the orzo. Return to the oven and cook 10-12 minutes, until the orzo is al dente. If you want more broth, add the remaining 1-2 1/2 cups.4. Serve the chicken over the orzo and broth. Top with parmesan (if desired), plus thyme or parsley.
This post was originally published on November 10, 2022
I made this tonight. It was absolutely delicious. I doubled the orzo (used gluten free) so increased the broth as well. Will make again. Thank you!
Hey there,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear it turned out well for you!
I have not yet attempted to prepare this dish, but I plan to do so this evening. Would it be acceptable to use unsalted butter, given my husband’s sodium restrictions? This recipe appears quite appealing.
Hi Marcey,
Of course, that will be just fine for you to use! I hope you love this dish, please let me know if you give it a try!
This dish was fantastic! It was a chilly day and I was looking for a dish to have with a fresh crusty loaf of sourdough. I make a couple of alterations-I seared the chicken coated with salt, pepper, curry for 4min per side. Then pulled it out and cooked all veggies together, I added chopped mushrooms and shredded zucchini with 4TBSP of butter. After 6 minutes put the chicken back in with 2-1/2c broth. I didn’t have apple cider so used veggie broth instead with the juice of a whole lemon. Roasted in oven for 8min, added orzo and cooked another 20. Definitely do not skip the parmesan rind or the fresh herbs. This was so tasty!
Hi Carol,
Amazing! Thank you so much for making this recipe, I’m so glad it was enjoyed!
Have the best fall weekend!
This was fine, nothing special. I found it lacking in flavor (and I doubled the curry powder) and the chicken should probably have been seared before everything else was added, which wasn’t in the directions. With both the olive oil and then 6 TABLESPOONS of butter, it was overly greasy. I probably won’t make it again.
Hi Julie,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear it was not enjoyed!
We loved this recipe and I’m wondering if it would freeze and reheat ok to take to in-laws house for a delicious and easy meal?
Thanks so much, Eva! Sure, that would be just fine for you to do:) Thanks for making it! xT
Do you think I could sub apple cider vinegar for the cider in this recipe?
Hi Katie,
Sorry, I would not recommend that. Please let me know if I can help in any other way!
I really love this recipe and have been making it for a long time! I’m allergic to Gluten so I swap the orzo for risotto rice and just add in more broth as needed. Its so easy and turns out so well. I’m currently pregnant and this recipe is one of the few things I actually want to eat! So satisfying and morish. Thank you Tieghan !
Thanks so much, Antonia! I appreciate you making this dish so often and your feedback! Have a great day! xT
This just went to the very top of our favorite meals list! Well loved by the whole family.
Hey Lauren,
Happy Friday! Thanks for making this dish and your comment, love to hear it turned out well for you! XxT
Hi Tieghan, adding this to my meal plan this week! I do not have a Parmesan rind (however I have grated and shredded Parmesan), what could I do instead? Thank you in advance!
Hi Carolyn,
You could add some parmesan cheese if you wanted:) I hope you love this dish! xT
This actually sucked! Don’t waste your time.
This recipe is my “ole faithful”. I love it so much I literally make this all the time, people are always impressed with the dish! I wonder if you just dont like curry? I hope you give it one more go!!
Although I’ve been using Pinterest recipes for the past several years, I have never written a comment on any food bloggers website. This is my first of many because Tieghan’s recipes are worth the energy, time, & effort to do so!
I substituted thyme leaves & ground sage for fresh, unsalted chicken stock for chicken broth (picked up the wrong one at Wal-Mart), & 1/2 tsp. of minced garlic for one head garlic.
I omitted shallots (none at Wal-Mart) & a parmesan rind (try to stay away from dairy).
Even with all the changes, this is a very cozy, delicious meal that must be enjoyed with bread of some sort! This will be an autumn & winter staple in my household for sure!
Thank you for taking the time to post & share!
Hey Portia,
Thank you so much for taking the time to leave such a thoughtful message! I am so glad to hear this dish was enjoyed:) I appreciate you giving it a try and your feedback! xT
can I use another type of pasta
Hi there,
You would just want to make sure it is a very small pasta shape like orzo. I hope you love this dish! xT
Any ideas if this could be done in the crockpot?
Hey Amanda,
I haven’t tested this, but I would think it should work nicely for you! You might also like this recipe:
https://fett-weg.today/garlic-butter-chicken-meatballs/%3C/a%3E%3Cbr /> I hope this helps! xT
I recently tried the Roasted Herb Butter Chicken and Orzo recipe, and it was nothing short of amazing. The chicken came out perfectly moist, with a delightful blend of herbs and butter that created an exquisite flavor. The orzo complemented the chicken beautifully, absorbing the savory juices and adding a wonderful texture to the dish.
One small tweak I made was to sprinkle a bit of red chili flakes over the top before serving. This added a subtle kick that enhanced the overall taste without overpowering the delicate herb flavors.
The textures in this dish were spot-on: the tender chicken paired perfectly with the slightly al dente orzo, making every bite a joy. This recipe is definitely a keeper, and I’ll be making it again soon. Thanks for sharing such a fantastic dish!
Hey Darren,
Happy Wednesday! I appreciate you giving this recipe a try and your comment, so glad it turned out nicely for you! Thanks so much for sharing what worked well for you! x
What a terrific recipe! Definitely use thighs, and we used Martin’s Rake Sauvignon Blanc (from New Zealand) rather than apple cider. The flavors come together so well!! Just one note, we found the orzo took much longer to cook, but we’re at 8400 ft. elevation. Definitely making this again.
Hey Heidi,
Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! xx