{"id":970,"date":"2024-06-03T17:46:34","date_gmt":"2024-06-03T17:46:34","guid":{"rendered":"http:\/\/dumpshop.me\/?p=970"},"modified":"2024-06-10T09:38:30","modified_gmt":"2024-06-10T09:38:30","slug":"garlic-butter-chicken-orzo","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/06\/03\/garlic-butter-chicken-orzo\/","title":{"rendered":"Garlic Butter Chicken Orzo"},"content":{"rendered":"

This garlic butter chicken orzo is such a treat and couldn’t be easier to make!<\/span><\/strong><\/span><\/p>\n

Chicken and orzo is such a glorious combination. Today we’re taking it up several notches with the most irresistible garlic butter twist. Follow me…<\/p>\n

\"garlic<\/p>\n

Pan-Fried Chicken Thighs<\/strong><\/span><\/h2>\n

For this recipe, we’ll be using boneless skinless thighs. They’re much fattier than breast, which is great because we’ll be using the excess fat to help fry the mushrooms (it also adds heaps of flavour to the sauce).<\/p>\n

Preparing the thighs<\/h3>\n

This is optional, but to help the thighs cook through quicker and more evenly, I like to lightly pound the thick parts<\/strong>. You can of course use a mallet, but I just typically use the blunt side of the knife. This will help tenderise the meat a little too. From there, we’ll be seasoning both sides with a simple concoction of store-cupboard spices<\/strong>. Nothing OTT is needed because there’s so much flavour in the buttery sauce, but it’s important to give the chicken a base seasoning.<\/p>\n

Cooking the thighs<\/h3>\n

We’ll be pan-frying the thighs in a little oil and butter. Timings will depend on the thickness of the thighs, but keep in mind they’ll carry on cooking slightly as they rest.<\/p>\n

Process shots: season thighs (photos 1&2), fry thighs (photos 3&4).<\/em><\/span><\/p>\n

\"4<\/p>\n

Garlic Mushrooms<\/strong><\/span><\/h2>\n

There was no way I couldn’t add some mushrooms to this recipe. You know it makes sense:<\/p>\n

Mushrooms + Garlic ✅
\nMushrooms + Chicken ✅
\nMushrooms + Butter ✅<\/p>\n

We’ll be frying the mushrooms in the leftover fat in the pan<\/strong>. They’ll initially soak it up like a sponge, then as they fry they’ll begin to sweat. As the moisture begins to evaporate, they’ll then start building up a nice crust. Once they’re cooked we’ll be adding the garlic and frying it in a little more butter.<\/p>\n

Process shots: remove thighs (photo 1), add mushrooms (photo 2), fry then add butter (photo 3), fry garlic (photo 4).<\/em><\/span><\/p>\n

\"4<\/p>\n

Garlic Butter Orzo<\/strong><\/span><\/h2>\n

The beauty of this recipe is that the orzo cooks in the same pan as everything else. This means it soaks in all that gorgeous flavour. The excess starch from the orzo also helps create a lovely glossy sauce.<\/p>\n

The only other things I add are the following:<\/p>\n