(adjust amounts based on how much honey butter you want)
Orzo
1 cup orzo
2 cups chicken broth
1 small onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp cajun seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional)
1 tsp smoked paprika
1/2 tsp black pepper
1 tsp lemon juice
3 tbsp heavy cream (add more if you want it creamier)
Directions
Season the chicken: toss the thighs with a drizzle of oil and the garlic powder, onion powder, cajun seasoning, smoked paprika, Italian seasoning and black pepper until evenly coated.
Make the honey butter: gently melt the butter and honey together (in the microwave or a small pan) and stir to combine; set aside.
Sear the chicken: heat a large skillet over medium-high and sear the thighs about 4-5 minutes per side until deeply browned and nearly cooked through. Spoon over some of the honey butter to glaze, then transfer the chicken to a plate.
Build the orzo base: in the same pan, saute the onion and red and green bell peppers until softened, 3-4 minutes. Stir in the garlic and tomato paste and cook 1 minute, then add the orzo and toast for a minute.
Add 2 cups chicken broth plus the cajun seasoning, garlic powder, onion powder, Italian seasoning, smoked paprika, red pepper flakes (if using), black pepper and lemon juice. Stir, bring to a simmer, and cook about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream. Nestle the seared chicken (and any resting juices) back into the orzo and drizzle the remaining honey butter over the top. Simmer another 2-3 minutes until the chicken is cooked through (165F) and everything is glossy. Serve.
The heat comes from the cajun seasoning (in both the chicken and the orzo) plus the optional red pepper flakes. For a kid-friendly pan, skip the red pepper flakes and use a mild/salt-free cajun blend or cut it back — the honey butter keeps it sweet and gentle.
