Butter Chicken Orzo

Inspired by the flavors of butter chicken, this one-skillet orzo pasta combines warmly spiced chicken, a creamy tomato sauce, and a bubbly cheese topping for an easy 40-minute dinner.

Active Time: Total Time: Servings:

40 mins 40 mins 4

Why it Passed the Test

• Browning the chicken and blooming the spices in butter builds layers of flavor before the orzo ever hits the pan.

• Toasting the orzo gives it a subtle nutty flavor while helping it absorb the creamy tomato sauce without becoming mushy.

• Fresh lemon juice and cilantro balance the richness of the cream and cheese, keeping every bite vibrant.

Butter chicken is beloved for its rich tomato-based sauce layered with warm spices, butter, and cream. This cheesy dish borrows those familiar flavors and transforms them into a one-skillet pasta dinner that comes together in just 40 minutes. Seasoned with ginger, garlic, smoked paprika, cumin, garam masala, and lemon juice, this recipe is a streamlined weeknight butter chicken interpretation rather than a traditional preparation. 

Can you use a jar of butter chicken sauce?

Yes, but the biggest flavor payoff comes from building the sauce from scratch in stages. Brown the seasoned chicken first, then use the same skillet to cook the ginger, garlic, spices, and tomato paste until fragrant and slightly darkened. This develops deeper umami notes and creates a flavorful base for the creamy sauce.

Can you use rice instead of orzo?

Yes, orzo cooks similarly to the rice in risotto because it absorbs liquid gradually while releasing starch, creating a naturally creamy sauce without requiring a separate thickener. Opt for arborio rice for the best texture.

Notes from the Food & Wine Test Kitchen

• Toasting the orzo for about a minute adds subtle nuttiness and helps maintain its texture.

• Fresh ginger and garlic provide the brightest flavor, though frozen cubes or prepared ginger-garlic paste work well for convenience.

• Finish with fresh lemon juice after cooking to brighten the creamy sauce and balance the richness.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 2 tablespoons fresh lemon juice, divided, plus lemon wedges to serve

• 2 teaspoons grated fresh ginger, divided

• 2 teaspoons grated fresh garlic, divided

• 1 1/2 teaspoons smoked paprika, divided

• 1 1/2 teaspoons ground cumin, divided

• 1 1/2 teaspoons kosher salt, divided

• 3/4 teaspoon garam masala, divided

• 3 tablespoons unsalted butter, divided

• 1/2 teaspoon cayenne pepper (optional)

• 1/4 cup tomato paste

• 1 1/2 cups uncooked orzo

• 2 1/4 cups chicken stock

• 1 cup heavy cream

• 2 tablespoons chopped fresh cilantro, plus more for garnish

• 6 ounces part-skim mozzarella cheese, shredded

• 1 ounce Parmesan cheese, finely grated (about 1/4 cup)

Directions

1. Stir together chicken, 1 tablespoon lemon juice, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon garam masala in a large bowl until evenly coated.

2. Melt 2 tablespoons butter in a large broiler-safe skillet or braiser over medium-high. Add chicken in an even layer, and cook, undisturbed, until browned, about 4 minutes. Turn chicken, and continue cooking until evenly browned and cooked through, about 4 minutes. Transfer chicken to a plate. Do not wipe skillet clean.

3. Melt remaining 1 tablespoon butter in the same skillet over medium-low. Add remaining 1 teaspoon each ginger and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in cayenne pepper (if desired), remaining 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon garam masala. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato paste, and cook, stirring constantly, until tomato paste darkens slightly, about 1 minute.

4. Stir in orzo, chicken stock, and heavy cream. Bring to a boil over medium-high. Reduce heat to medium, cover and simmer, stirring occasionally, until orzo begins to soften, 10 to 12 minutes. Uncover, and continue cooking, stirring occasionally, until orzo is almost tender, 2 to 3 minutes.

5. Stir in chopped cilantro, cooked chicken and any accumulated juices, and remaining 1 tablespoon lemon juice. Cook, stirring occasionally, until orzo is tender and sauce is slightly thickened, about 2 minutes.

6. Preheat oven to broil with rack about 6 inches from heat source. Remove skillet from heat. Top evenly with cheeses. Broil until cheese is melted and browned in spots, 2 to 3 minutes. Garnish with additional chopped cilantro. Serve with lemon wedges.

Make ahead

Season the chicken up to one day ahead and refrigerate until ready to cook. The completed dish can also be made in advance, refrigerated for up to four days, and reheated gently with a splash of stock, milk, or cream before serving.