Creamy Street Corn Chicken Orzo

Ingredients

• 2 lb Chicken breast (trimmed and sliced thinly in half)
• Onion powder (for seasoning chicken and orzo)
• Chili powder (for seasoning chicken and orzo)
• Smoked paprika (for seasoning chicken and orzo)
• Cayenne pepper (for seasoning chicken and orzo)
• Cumin (for seasoning chicken and orzo)
• 1 tbsp Vegetable oil (for searing chicken)
• 5 tbsp Unsalted butter (divided (3 tbsp for chicken, 2 tbsp for vegetables))
• 1 Yellow onion (diced)
• 2 cup Corn kernels (mostly thawed if frozen)
• 2 tbsp Garlic (minced)
• 1 lb Orzo pasta (uncooked)
• 4 cup Low-sodium chicken broth
• 0.625 cup Heavy cream (between 1/2 and 3/4 cup)
• 0.5 cup Monterey Jack cheese (shredded)
• 0.5 cup Parmesan cheese (shredded)
• Lime juice (to taste)
• Cotija cheese (crumbled, for garnish)
• Tajin seasoning (for garnish)
• Fresh parsley (chopped, for garnish (or cilantro))

Steps

1. 1

   Prepare the chicken by trimming any excess fat and slicing the breasts in half horizontally to create thin cutlets.

2. 2

   Season the chicken generously on both sides with onion powder, chili powder, smoked paprika, cayenne pepper, and cumin.

3. 3

   In a large skillet over medium-high heat, add a tablespoon of oil and 3 tablespoons of butter.

4. 4

   Once the butter has melted, add the seasoned chicken to the skillet. Cook for about 3 minutes on each side until fully cooked through and browned.

5. 5

   Remove the chicken from the pan and set aside, leaving the browned bits (fond) in the skillet.

6. 6

   Add the remaining 2 tablespoons of butter to the same skillet along with the diced onion. Sauté for a few minutes until the onion begins to soften.

7. 7

   Add the corn kernels to the skillet and cook until they are nicely browned and slightly charred.

8. 8

   Stir in the minced garlic and cook for about 30-60 seconds until fragrant.

9. 9

   Add the dry orzo to the pan and toast it with the vegetables for a couple of minutes, stirring frequently.

10. 10

    Pour in the 4 cups of chicken broth and add another sprinkle of the seasoning blend (onion powder, chili powder, paprika, cayenne, and cumin).

11. 11

    Bring the liquid to a boil, then reduce heat and simmer the orzo for 8 to 10 minutes until the pasta is tender and most of the liquid is absorbed.

12. 12

    Stir in the heavy cream, shredded Monterey Jack cheese, and shredded Parmesan cheese. Mix until the sauce is smooth and creamy.

13. 13

    Place the cooked chicken back into the pan on top of the orzo.

14. 14

    Finish the dish by squeezing fresh lime juice over the top and garnishing with crumbled cotija cheese, a sprinkle of Tajin, and fresh parsley (or cilantro).

Notes

The author notes that cilantro can be used instead of parsley if preferred. Ensure the corn is mostly thawed before adding to the pan to ensure proper browning.

Nutrition per serving

• main
• one-pan
• chicken
• orzo
• street corn
• dinner
• creamy