The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Want a cozy dinner that only dirties one pan?
This creamy Dijon chicken orzo is the answer. Tangy mustard, a little lemon, cowboy butter seasoning, and a sauce that goes silky once the parmesan melts in. Real comfort food, no stress, no sink full of dishes.
I made this on a Tuesday when I had zero energy and a pack of chicken that needed using. It’s been on repeat since.
Why This Works
Orzo cooks right in the broth, so it soaks up every bit of that Dijon and seasoning. That’s the whole trick. No separate pot of pasta water, no draining, and the starch from the orzo thickens the sauce on its own.
Brown the chicken for color only. Don’t cook it through. It finishes in the simmering orzo and stays juicy instead of going dry and chewy.
The cream and parmesan go in last, off the heavy simmer. Add them early and the sauce can turn grainy. Add them at the end and it stays smooth.
The lemon juice matters more than you’d think. Without it the whole pan tastes heavy. With it, bright. Two teaspoons, that’s it.
What You Need
For the chicken
- 1½ pounds chicken, diced
- Cowboy butter seasoning, paprika, black pepper, garlic powder and onion powder, to coat
- 2 tablespoons oil
For the orzo
- 3 tablespoons butter
- 2 cups orzo
- 4 cups chicken broth
For the flavor
- 2 tablespoons Dijon mustard
- 1 teaspoon cowboy butter seasoning
- 1 teaspoon all-purpose seasoning
- ½ teaspoon each of paprika, chili powder, onion powder and garlic powder
- Black pepper, to taste
- 2 teaspoons lemon juice
For the creamy finish
- ½ cup heavy whipping cream
- ½ cup parmesan, plus extra for topping
- Dried chives or parsley, to garnish
How to Make It
- Coat the chicken with the seasonings.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken for color only, since it will finish cooking with the orzo.
- Melt the butter in the same pan. Stir in the orzo and toast it for a few minutes.
- Pour in the broth, then add the Dijon, all the seasonings, pepper and lemon juice. Stir well.
- Bring to a simmer over medium heat, then cover. Cook 12 to 15 minutes until the orzo is tender, stirring a couple of times so it doesn’t stick.
- Stir in the cream and parmesan until melted and silky.
- Top with extra parmesan and chives or parsley. Serve hot.
Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Serves: 6
My Tips
- Reheat leftovers with a splash of broth or milk. Orzo keeps drinking the sauce as it sits, so day-two orzo is thick without help.
- Don’t skip the stirring. Orzo loves the bottom of the pan.
- Toast the orzo in the butter for those few minutes. It smells nutty, and it holds its shape better.
- Serve with a crisp green salad or garlic bread. This is a rich pan of food and it needs something sharp or crunchy next to it.
- Dice the chicken small, about ¾ inch. Bigger pieces won’t cook through in the time the orzo needs.
Variations
- Spicier: Bump the chili powder, or stir in a pinch of red pepper flakes with the Dijon. Worth it.
- Greener: Fold in a few handfuls of baby spinach right after the cream. It wilts in a minute. Good move.
- Skip this one: Swapping the cream for milk. I wouldn’t. The sauce goes thin and the parmesan clumps instead of melting.
Make-Ahead Notes
This one doesn’t hold well before cooking the orzo. Don’t cook it halfway and pause. Orzo gets gluey. You can season and dice the chicken a day ahead, and that’s about it.
Leftovers keep in the fridge for 3 days. Loosen with broth when you reheat.
FAQ
Can I use chicken breast or thighs?
Thighs, if you ask me. They stay tender and forgive a few extra minutes. Breast works fine, just don’t overbrown it.
What is cowboy butter seasoning?
A garlicky, herby, slightly spicy blend, usually with paprika, garlic, parsley and a little heat. You’ll find it near the other spice blends at most grocery stores.
Can I make this without cream?
You can use half-and-half, but the sauce won’t be as rich. I’d keep the cream.
Why is my orzo sticking to the pan?
Not enough stirring, or the heat is too high. Drop to medium and stir every few minutes. A splash more broth rescues it.
Can I freeze it?
Not really. The cream sauce and the orzo don’t love the freezer. Eat it within a few days instead.
Closing Thoughts
Pair this with a lemony arugula salad and a loaf of crusty bread for mopping up the pan. That’s the whole dinner. Cold night, one skillet, done.
One-Skillet Creamy Dijon Chicken Orzo (Cowboy Butter Style)
Creamy, tangy chicken orzo made in one skillet with Dijon, lemon and cowboy butter seasoning. Real weeknight comfort food with only one pan to wash.
Ingredients
Method
- Coat the chicken with the seasonings.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken for color only, since it will finish cooking with the orzo.
- Melt the butter in the same pan. Stir in the orzo and toast it for a few minutes.
- Pour in the broth, then add the Dijon, all the seasonings, pepper and lemon juice. Stir well.
- Bring to a simmer over medium heat, then cover. Cook 12 to 15 minutes until the orzo is tender, stirring a couple of times so it doesn’t stick.
- Stir in the cream and parmesan until melted and silky.
- Top with extra parmesan and chives or parsley. Serve hot.
Notes
Reheat leftovers with a splash of broth or milk, because orzo soaks up the sauce as it sits. Don’t skip the stirring, orzo loves to stick to the bottom. Serve with a crisp green salad or garlic bread to balance the richness.
