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Skillet of Cowboy Butter Chicken Orzo on a wooden table from overhead.
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5 from 1 vote

Cowboy Butter Chicken Orzo

Cowboy Butter Chicken Orzo is creamy, buttery, and full of flavor! Tender chicken and orzo are cooked in a rich sauce with my popular Cowboy Butter, Parmesan, and a squeeze of lemon. It's an easy, one-skillet dinner that's hearty, satisfying, and perfect for busy nights!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course, Pasta
Keyword: Cowboy Butter Chicken Orzo
Servings: 4 people
Calories: 981kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 1 ½ to 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 ½ tablespoons Cowboy Butter Seasoning
  • 1 tablespoon olive oil
  • 1 recipe Cowboy Butter, about 8 tablespoons
  • 1 small yellow onion, finely chopped
  • 2 teaspoons garlic, minced
  • 1 cup orzo, uncooked
  • 2 ½ cups (20 ounces) chicken broth
  • ½ cup (119 g) heavy cream
  • ¾ cup (75 g) Parmesan cheese, freshly grated
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • Crushed red pepper, for serving (optional)

Instructions

  • Pat the chicken dry and toss it with the Cowboy Butter Seasoning until evenly coated.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
  • Add the Cowboy Butter to the same skillet. Once melted, add the onion and cook for 2 to 3 minutes, or until softened.
  • Add the garlic and cook for 1 minute.
  • Stir in the orzo and toast for 1 minute, stirring to coat it in the butter.
  • Pour in the chicken broth and bring it to a boil. Reduce the heat to medium-low and simmer, stirring often, for about 10 minutes, or until the orzo is almost tender and most of the liquid has been absorbed.
  • Stir in the heavy cream, Parmesan cheese, and lemon juice. Simmer for about 2 minutes, stirring, until the sauce is creamy and the orzo is tender.
  • Return the chicken and any juices to the skillet. Stir to combine and cook for another 2 to 3 minutes, until the chicken is heated through.
  • Top with fresh parsley and chives. Serve with crushed red pepper, if desired.

Nutrition

Serving: 1portion | Calories: 981kcal