One-Pan Golden Chicken and Toasted Orzo

Heat butter in a large skillet over medium heat. Pat the chicken dry with a paper towel. Season the chicken all over with salt and pepper. Add the chicken to the skillet and cook on both sides until deeply golden, about 3 to 4 minutes per side. Once both sides are done, transfer to a plate. Add the orzo and stir, so it’s all coated. Stir in the garlic. Cook, stirring often, so the orzo toasts and turns a bit golden. Pour the stock in with the orzo. Nestle the chicken back into the pan with the stock and orzo. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F internally. Top with grated parmesan and chopped fresh parsley. Serve immediately!