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One-Pan Sage Butter Chicken and Orzo Recipe

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This One-Pan Sage Butter Chicken and Orzo recipe combines tender, flavorful chicken thighs with aromatic sage and creamy butter, all cooked together with orzo pasta in a single skillet for an easy, comforting meal ready in just 30 minutes. The chicken is first brined with lemon and sage for juiciness, then seared to a golden crust before simmering with orzo and chicken broth, creating a rich, savory dish perfect for weeknight dinners.

Ingredients

Chicken and Brine

  • 1 1.25 lb pack of boneless skinless chicken thighs
  • 10-12 fresh sage leaves
  • 1 large lemon, sliced
  • 2 tablespoons salt (for brine)
  • Water to cover chicken (about 1 inch above)

Chicken Seasoning

  • Salt & cracked black pepper, to taste
  • 2 teaspoons garlic powder
  • 1 teaspoon poultry seasoning
  • 2 teaspoons smoked paprika

Cooking Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • ½ large shallot, chopped
  • 3 garlic cloves, minced
  • 1 cup orzo pasta
  • 2 cups reduced sodium chicken broth

Instructions

  1. Brine the Chicken: Place the chicken thighs in a large bowl and add enough water to cover them by about one inch. Add 2 tablespoons of salt, lemon slices, and sage leaves to the water. Gently stir everything with a large spoon, cover the bowl, and refrigerate for at least 30 minutes to 1 hour to infuse flavor and ensure juicy meat.
  2. Prepare the Chicken: Remove the bowl from the refrigerator. Take each chicken piece out and pat dry thoroughly with paper towels to ensure proper searing. Discard the brining liquid but reserve the sage leaves used in the brine.
  3. Season the Chicken: Season both sides of each chicken thigh with salt, cracked black pepper, garlic powder, poultry seasoning, and smoked paprika, coating evenly for a flavorful crust.
  4. Sear the Chicken: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Place chicken thighs skin side down and cook for 3-4 minutes until a golden crust forms. Flip and cook another 3-4 minutes on the other side. Transfer the chicken to a plate lined with paper towels to rest.
  5. Sauté Aromatics: To the same skillet, add unsalted butter. Once melted, add the chopped shallot, reserved sage leaves, and minced garlic. Sauté for about one minute until fragrant but not browned.
  6. Toast the Orzo: Add the orzo pasta to the skillet and stir continuously for 1-2 minutes to lightly toast it, being careful not to burn the sage leaves or garlic.
  7. Add Broth and Simmer: Pour in the reduced sodium chicken broth and stir to scrape up any browned bits from the skillet bottom. Bring the mixture to a boil, then reduce heat to medium.
  8. Cook Orzo and Chicken Together: Season the broth and orzo with salt and pepper to taste. Nestle the seared chicken thighs back into the skillet with the orzo, skin side facing up. Simmer uncovered for 10-12 minutes, or until the liquid is absorbed and the orzo is tender but al dente.
  9. Final Touch and Serve: Remove the skillet from the heat and let it sit for 5-10 minutes to thicken and meld flavors. Garnish with fresh sage leaves and herbs of your choice before serving. Enjoy this comforting one-pan meal!

Notes

  • Brining the chicken helps keep it juicy and flavorful.
  • Patting the chicken dry before searing ensures a crispy, golden crust.
  • Use reduced sodium chicken broth to control salt levels in the dish.
  • Watch the orzo carefully while toasting to avoid burning the garlic and sage.
  • Letting the dish rest off heat allows the orzo to soak up any remaining liquid for perfect texture.

Find it online: https://yumntasty.com/one-pan-sage-butter-chicken-and-orzo-recipe/