Start by seasoning the chicken thighs with salt, pepper, and smoked paprika. The spices give the chicken an incredible flavor right from the beginning. Heat a large skillet over medium-high heat and add the unsalted butter. Once it’s melted, add the chicken and sear until golden brown, about 5-6 minutes. Flip it over and let it cook for an additional 5 minutes until cooked through.

After the chicken is cooked, transfer it to a plate and cover it with aluminum foil to keep it warm. In the same skillet, you’ll want to keep all those tasty brown bits at the bottom.

Now, reduce the heat to medium. To that same skillet, add the finely chopped garlic, stirring quickly to avoid burning. This should take about 30 seconds. The aroma will be intense and inviting!

Stir in the uncooked orzo, letting it toast slightly. This only takes a minute or two. Then, pour in the chicken broth. Stir everything up, scraping the bottom of the pan to incorporate those flavorful bits.

Increase the heat and let the mixture come to a gentle boil. Reduce the heat to low and cover the skillet. Simmer for about 10-12 minutes until the orzo is tender and has absorbed most of the liquid.

While the orzo is cooking, take your chicken and shred it into bite-sized pieces. It will combine beautifully into the dish.

Once the orzo is ready, fold in the shredded chicken, lemon juice, and the additional melted butter. Give it a good stir. Taste for seasoning—add more salt or pepper if needed.

Serve the garlic butter chicken orzo hot, garnished with fresh parsley and a generous sprinkle of grated Parmesan cheese. You can even drizzle a little olive oil for extra flavor, if you like.