Creamy Garlic Butter Pepper Jack Chicken (Printable)
Rich and creamy one-pan skillet with tender chicken, orzo pasta, and spicy Pepper Jack cheese in garlic butter sauce.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 1 teaspoon paprika
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Orzo & Aromatics
05 - 1 1/2 cups orzo pasta (uncooked)
06 - 3 tablespoons unsalted butter
07 - 5 cloves garlic, minced
08 - 1 small yellow onion, finely chopped
→ Liquids & Creaminess
09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/3 cup heavy cream
→ Cheese & Finish
12 - 1 cup shredded Pepper Jack cheese
13 - 2 cups baby spinach, roughly chopped
14 - 2 tablespoons freshly chopped parsley
15 - Lemon wedges, for serving
# Steps:
01 - Season the chicken pieces with paprika, salt, and black pepper, ensuring even coating on all sides.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Sauté the chicken until golden brown and cooked through, approximately 5–6 minutes. Remove to a plate and set aside.
03 - Reduce heat to medium. Melt remaining butter in the skillet. Add garlic and onion, sautéing until fragrant and translucent, about 2–3 minutes.
04 - Stir in orzo pasta, toasting lightly for 1 minute to enhance nutty flavor.
05 - Pour in chicken broth and milk, stirring constantly to scrape up any browned bits from the bottom of the skillet.
06 - Bring to a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking, for 8–10 minutes until orzo is mostly tender and most of the liquid has been absorbed.
07 - Stir in heavy cream and cooked chicken. Add spinach and Pepper Jack cheese, stirring until spinach wilts and cheese melts completely, 2–3 minutes.
08 - Taste and adjust seasoning as needed. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Everything happens in one pan, which means maximum flavor and minimum cleanup
- The Pepper Jack creates this incredible creamy sauce with just enough gentle heat to keep things interesting
- It comes together in under an hour but tastes like it simmered all day
02 -
- Do not rinse the orzo before cooking, the starch on the surface helps create that naturally creamy sauce
- The sauce will continue thickening as it sits off the heat, so remove it from the stove while it still looks slightly looser than you want
03 -
- Cut your chicken into slightly larger cubes than you think you need, they shrink during cooking and bigger pieces feel more luxurious
- Keep your lemon wedges on the side rather than squeezing them into the whole dish, letting everyone add their own brightness