Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1.5 cups dry orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup your favorite BBQ sauce (smoky or hickory works best)
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or sliced green onions for garnish
Instructions
- Pat the chicken cubes dry with a paper towel. Season them generously with salt, pepper, smoked paprika, and onion powder. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides, about 5-6 minutes. The chicken does not need to be fully cooked through yet, as it will finish simmering later. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in the dry orzo pasta. Stir frequently for 1-2 minutes to toast the orzo slightly; this adds a rich, nutty depth to the dish. Be careful not to burn the garlic during this process.
- Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom. Stir in the BBQ sauce, honey, and soy sauce until well combined. Return the chicken and any accumulated juices back into the skillet. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Remove the lid and give the mixture a good stir. If the sauce is too thin, simmer uncovered for another 2 minutes until it reaches a sticky, jam-like consistency that clings to the chicken and pasta. Taste and adjust seasoning if necessary. Remove from heat and let it rest for 3 minutes to allow the sauce to set. Top with fresh parsley or green onions before serving warm.
- Cook Time: 35 minutes