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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

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 paprika
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon 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

Method
 

  1. Coat the chicken with the seasonings.
  2. 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.
  3. Melt the butter in the same pan. Stir in the orzo and toast it for a few minutes.
  4. Pour in the broth, then add the Dijon, all the seasonings, pepper and lemon juice. Stir well.
  5. 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.
  6. Stir in the cream and parmesan until melted and silky.
  7. 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.