One-Pan Buffalo Chicken Orzo
This One-Pan Buffalo Chicken Orzo serves up bold, zesty flavor with minimal effort and cleanup! It's the perfect healthy weeknight dinner that's ready in just 35 minutes. With juicy buffalo chicken thighs, creamy orzo and a bunch of hidden veggies, this dish is a well-rounded powerhouse packed with 41g of protein per serving!
Equipment
- peeler
- large pan
- spatula
Ingredients
For the Smoky Buffalo Spice Mix:
- 2 tsp smoked paprika (normal paprika is fine too)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
For the Buffalo Chicken Orzo:
- 1 tbsp avocado oil divided
- 1.5 lbs boneless, skinless chicken thighs *
- ½ large yellow onion diced
- 2 medium-sized carrots peeled & diced (about ¾ cup)
- 2 garlic cloves minced
- 1 cup dry orzo
- 2 cups frozen cauliflower rice
- 2 cups chicken broth (or bone broth for extra protein)
- ¼ cup buffalo sauce
- ¼ cup heavy cream (normal or vegan*)
Optional Toppings:
- buffalo wing sauce
- ranch (I like Primal Kitchen for dairy free)
- chopped green onion
Instructions
- In a small bowl, mix together all of the smoky buffalo spices. Then, pat chicken thighs dry and sprinkle about HALF of this spice blend onto both sides of the chicken. Reserve the rest of the spice blend for later on in the recipe.2 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp kosher salt, ¼ tsp cayenne pepper, ¼ tsp black pepper, 1.5 lbs boneless, skinless chicken thighs
- Bring a large pan (I prefer using cast iron for this) to medium-high heat. Once hot, add about 2 tsp of the avocado oil. Then, add seasoned chicken. Sear for 4-5 minutes per side until it has a nice char - it doesn't need to be fully done through yet. Remove chicken from the pan and set aside.1 tbsp avocado oil
- Reduce heat to medium. Add remaining avocado oil (more or less as needed) and then add onion and carrots. Sauté, stirring occasionally, for about 3 minutes.1 tbsp avocado oil, ½ large yellow onion, 2 medium-sized carrots
- Add garlic and the remaining spice blend. Stir and let cook for 30 more seconds until fragrant.2 garlic cloves
- Next, add the orzo and let it toast, stirring occasionally, for about 3 minutes. Then, deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan.1 cup dry orzo, 2 cups chicken broth
- Stir in the cauliflower rice. Then, nestle the chicken thighs back into the pan, trying to make sure they're as submerged as possible. Reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is done through and the orzo is tender. I like to flip my chicken halfway through.2 cups frozen cauliflower rice
- Turn off the heat. Temporarily remove the chicken thighs from the pan. Stir in the buffalo sauce and heavy cream. Taste and adjust salt as needed.¼ cup heavy cream, ¼ cup buffalo sauce
- Finally, add back in the chicken thighs and garnish with an extra drizzle of buffalo sauce, ranch and chopped green onion. Enjoy!buffalo wing sauce, ranch, chopped green onion
Video
Notes
*NOTE: It's best to use smaller chicken thighs so that they cook quick enough! **NOTE: My favorite vegan heavy cream alternatives are Country Crock Plant Cream and Trader Joe's Heavy Whipping Cream Alternative. Full-fat canned coconut milk will also work here but may affect the flavor slightly.
Nutrition
Calories: 475kcal | Carbohydrates: 39g | Protein: 41g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 1387mg | Potassium: 919mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4817IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 3mg