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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 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.
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.
Great flavor. I followed the recipe with one exception- substituted cremini mushrooms for the celery. Too much broth or maybe needed a thickening agent, this is a chieken orzo soup, not an entree. Delicious bur needs to be served in a bowl not a plate.
Hey Diane,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Yum!!
Thanks so much Raquel!!
What can be used instead of sage. I can’t get it. 🙂
Hey Judy,
Another herb like rosemary or thyme would be great! Please let me know if you give this recipe a try, I hope you love it! xx
Omg. I just made this and it’s amazing! I did not take a picture because I suck at taking pictures, but this is a definite keeper! My kids loved it too!
Hey Becky,
Love it! So glad your family enjoyed this recipe and thanks so much for making it! Happy Monday! xT
Made this recipe this past week and it was delicious. It was a perfect melding of flavors and textures. The presentation is easy to dress up or down. This gets a 5+++ in my book and I’ll certainly be adding this dish to our dinner options. Great as a left over lunch as well.
Hey Deb,
Wonderful!! I am so glad to hear that this recipe was a winner, thanks so much for making it! xT
This recipe is an absolute Keeper! What a delicious fall bounty of goodness!
Hey Kat,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
This was fabulous! I didn’t have celery or sage and it was till fantastic. It’s a keeper.
Hey Pat,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
How do you prepare the garlic? Whole head, unpeeled? Whole head with paper off? Separate the cloves? etc.?
Hi William,
You are just going to slice the top off of the head of garlic. I hope you love this dish, please let me know if I can help in any other way! xT
Made this for company last night and it was a huge hit! I made it exactly to instructions and it was so easy and delicious. I put it all together up to the point of putting it in the oven and when our guests arrived I put it in. I could entertain while it finished! I made it in a cast iron skillet and it made for a beautiful presentation. A nice cozy dish for an ugly fall day.
I will definitely make this again and again!!!!
Hey Susanne,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
This was soooo good…I wanted less of a broth so opted to put 1 cup of orzo versus 3/4 and did not add the addtl 1/2 cup of broth when the orzo went it so it just soaked up the braising liquid. Only thing I will do differently next time is to cook the celery with the onion at the beginning as it didn’t reach the soft texture I was looking for (was still crunchy). Will 1000% make this again and red pepper flakes at the end made it even better!
Hey Ellary,
Thanks so much for sharing what worked well for you, I love to hear that this dish was enjoyed! Happy Sunday! xx
Excellent recipe! You out did yourself on this one. It is so flavorful, savory and satisfying. Tossing the garlic head in skin and all made the dish only have a hint of garlic. It was wonderful to squeeze out the roasted garlic onto a hunk of baguette. I served soup in a shallow bowl with the Parmesan and fresh thyme on top. The serving size is perfect.
Hey Marcia,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
They say there are no stupid questions, but…
Let’s just say I really feel for ya sometimes, Tieghan 🤣
Lol thanks Jenn:) I hope you love this recipe! xx
What should I do with the garlic head after cooking is complete? Thanks!
I squeezed out the cloves and mixed them with Kerrygold but to put on bread! So good!
Love this idea! Thanks for sharing Lindsay!!
Husband said “ Save this one!”
Delicious!!!
Awesome!! Love to hear this Julie:)
Hi Amy,
You can toss it, the garlic will infuse the dish while it’s cooking:) Please let me know if you have any other questions! xT
Can you make this in a cast iron dutch oven? Thanks!!
Hey Jessica,
Totally, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
I used thighs with skin and bones. I added fresh tarragon because I had it and I used dried sage because I didn’t have any fresh. Will definitely make it again. I used the last of my garden carrots! Home grown makes a difference. Great for a cold night! Please don’t skimp on the butter!
Hey Shelly,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)