Cooking Instructions

• Heat the 3 tablespoons of butter in a large cast iron or ceramic skillet over medium heat. Pat the chicken dry with a paper towel. Season the chicken all over with salt and pepper.
• Add the chicken to the skillet and cook on both sides until deeply golden, about 3 to 4 minutes per side. Once both sides are done, transfer to a plate.
• There should be a bit of butter or chicken grease left in the skillet. If not, add a tablespoon of butter or olive oil. Add the orzo and stir, so it’s all coated. Stir in the garlic. Cook, stirring often, so the orzo toasts and turns a bit golden. It will also be very fragrant.
• Pour the stock in with the orzo. Nestle the chicken thighs back into the pan with the stock and orzo. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F internally.
• Drizzle with the extra melted butter. Top with chopped fresh parsley and parmesan. Serve immediately!