One-Pan Buttery Chicken and Orzo Recipe -

Experience the ultimate comfort food with this streamlined, flavor-packed skillet meal. Juicy, brined chicken breasts meet tender orzo pasta simmered in rich chicken stock and finished with a velvety touch of butter and Parmesan cheese.

It is an impressive yet approachable dish that brings gourmet flavors straight to your home kitchen.

Quick Overview

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Chilling Time: 4 hours (or overnight)
Total Time: 6 hours
Servings: 4

Ingredients

Chicken: 2 pounds skinless, boneless chicken breasts
Salt: 1 tablespoon kosher salt (for dry brining)
Butter: 1/4 cup butter, divided use
Chicken Stock: 3 1/4 cups chicken stock, divided (1/4 cup for baking, 3 cups for the orzo)
Pasta: 6 ounces dry orzo
Cheese: 1/4 cup freshly grated Parmesan cheese
Seasoning: Freshly ground black pepper to taste
Garnish: Fresh parsley, chopped

Step-by-Step Instructions

1. Dry Brining the Chicken

Thoroughly pat the chicken breasts dry using paper towels to remove excess moisture.
Coat both sides of each breast generously with the kosher salt.
Wrap the salted chicken tightly in plastic wrap and place it in the refrigerator to brine for at least 4 hours, or ideally overnight, to lock in maximum moisture and flavor.

2. Initial Oven Bake

Preheat your oven to 180°C (350°F).
Take an oven-safe skillet and rub 1 tablespoon of butter evenly along the interior bottom and sides.
Arrange the brined chicken breasts inside the prepared skillet.
Pour 1/4 cup of chicken stock carefully around the base of the chicken, ensuring you do not wash the salt off the top of the meat.
Seal the skillet tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 45 minutes, or until a digital meat thermometer inserted into the thickest part reads 68°C (154°F).
Transfer the chicken to a cutting board and slice it into bite-sized pieces. Keep the oven turned on.

3. Searing the Chicken and Simmering Stock

Place the skillet on the stovetop over medium heat.
Pour the remaining 3 cups of chicken stock into a separate saucepan and bring it to a gentle simmer.
Return the sliced chicken pieces to the skillet and sauté for about 5 minutes until they develop a light, golden-brown crust.
Remove the browned chicken from the skillet, place it on a plate, and cover to keep warm.

4. Toasting and Cooking the Orzo

Add the remaining 3 tablespoons of butter to the same skillet, letting it melt over medium heat.
Stir in the dry orzo pasta, coating it completely in the butter. Toast the pasta for about 1 minute until it smells slightly nutty.
Carefully pour the heated chicken stock into the skillet with the orzo.
Cover the skillet and return it to the 180°C (350°F) oven. Bake for roughly 30 minutes, or until the orzo is tender and has absorbed most of the stock.

5. Final Assembly and Serving

Remove the skillet from the oven and set it back onto the stovetop over medium-low heat.
Stir the grated Parmesan cheese directly into the warm orzo.
Fold the reserved chicken pieces back into the skillet, stirring gently until the sauce thickens and everything is heated through.
Season with freshly ground black pepper to taste.
Spoon into wide serving bowls and top with freshly chopped parsley for a bright finish.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	732 kcal	–
Total Fat	24g	31%
Saturated Fat	11g	56%
Cholesterol	235mg	78%
Sodium	1598mg	69%
Total Carbohydrate	40g	15%
Dietary Fiber	2g	6%
Total Sugars	4g	–
Protein	83g	166%
Calcium	110mg	8%
Iron	4mg	24%
Potassium	909mg	19%
Vitamin C	2mg	2%

Note: Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on specific ingredients used.

Chef’s Tips for Success

Don’t Skip the Brine

Dry brining fundamentally changes the texture of chicken breasts, keeping them incredibly juicy even after baking and searing.

Keep Stock Hot

Heating the 3 cups of stock before adding it to the toasted orzo ensures the cooking process happens evenly and prevents the pasta from becoming gummy.