Description
Aglio e Olio Orzo with Paprika Chicken is a quick and cozy pasta dish that blends garlicky orzo with juicy, spice-rubbed chicken thighs. Finished with lemon, parsley, and Parmesan, it’s simple yet packed with flavor.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons olive oil
- 6 garlic cloves, thinly sliced
- 1½ cups dry orzo pasta
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese
Instructions
- Heat a large skillet over medium heat.
- Season chicken with paprika, salt, and black pepper.
- Add 2 tablespoons olive oil to skillet and sear chicken for 6–7 minutes per side until fully cooked. Remove and let rest.
- Meanwhile, cook orzo in salted water until al dente. Drain, reserving ½ cup pasta water.
- In the same skillet, add remaining olive oil and garlic. Sauté until lightly golden.
- Stir in red pepper flakes and cooked orzo. Add reserved pasta water for silkiness.
- Add lemon juice, parsley, and Parmesan. Mix well.
- Slice rested chicken and place on top of orzo. Serve warm.
Notes
- Use high-quality olive oil for maximum flavor.
- Let chicken rest before slicing to retain juices.
- Add vegetables like spinach or cherry tomatoes for variation.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 1g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
Keywords: Aglio e Olio, orzo pasta, paprika chicken, quick dinner, Mediterranean recipe