Creamy Chicken And Orzo Skillet

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  1 tsp Paprika, Ground
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  1 tsp Oregano, Dried
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  1 tsp Thyme, Dried
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp 1/2 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp pepper ($0.02)
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  1.3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tbsp Vegetable oil
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  1.5 cup Pasta, Orzo, White, Dry
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  1.5 cup Vegetable Broth, Low Sodium
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  0.5 cup Cream, Heavy Whipping
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  2 tbsp Butter
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl and mix until combined.
2. 2Blot the chicken thighs dry with paper towels, then season both sides liberally with the seasoning blend.
3. 3Heat a large deep skillet over medium-high heat and add the vegetable oil. Place the seasoned chicken thighs in the pan and cook undisturbed for 5 minutes until golden brown on the bottom. Flip and cook for another 5 minutes until the second side is golden brown and the internal temperature reaches 165°F. Remove the chicken to a plate.
4. 4Reduce heat to medium, add the diced onion and minced fresh garlic to the skillet, and sauté for 3 minutes until the onion becomes translucent, stirring to loosen the browned bits from the bottom of the pan.
5. 5Add the dry orzo and vegetable broth to the skillet, stir well to combine, then nestle the chicken thighs back into the mixture. Cover with a lid and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer covered for 15 minutes until the orzo is tender and most of the broth is absorbed.
6. 6Remove the chicken thighs from the skillet and set aside on a clean plate.
7. 7Add the heavy whipping cream and salted butter to the skillet over low heat, stirring constantly for 2–3 minutes until the butter melts completely and the cream is hot. Stir in the grated Parmesan until fully combined and the sauce is smooth.
8. 8Return the chicken thighs to the skillet, stir gently to coat, then divide the entire mixture evenly into 4 airtight containers while hot. Refrigerate for storage.