One Skillet Lemon Butter Chicken and Orzo
Chicken seared with lemon, then roasted in a single skillet with toasted orzo, kale, chicken broth, white wine, and a lemon butter sauce, finished with fresh dill.
Chicken seared with lemon, then roasted in a single skillet with toasted orzo, kale, chicken broth, white wine, and a lemon butter sauce, finished with fresh dill.
[[Recipes]] [[Mains]]
Ingredients
| Gathered | Amount | Ingredient |
|---|---|---|
Instructions
Preheat the oven to 400°F (205°C).
Heat the olive oil in a large Dutch oven or oven-safe cast iron skillet over medium-high heat. Season the chicken with kosher salt and black pepper. Sear for 3–5 minutes per side until golden. Remove to a plate.
Add the butter and lemon slices to the same skillet. Sear the lemon slices for about 1 minute per side until lightly caramelized. Remove and set aside with the chicken.
Add the garlic and orzo to the skillet. Cook for 2–3 minutes, stirring frequently, until the garlic is fragrant and the orzo is lightly toasted.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil, stirring to combine.
Return the chicken, lemon slices, and any accumulated juices to the skillet. Transfer to the oven and roast, uncovered, for about 15 minutes, or until the chicken is cooked through and the orzo is tender.
Serve topped with the fresh dill and lemon zest.
Notes
- Meyer lemons produce a sweeter, less acidic sauce, but regular lemons work well. - Chicken breasts or boneless, skinless thighs may be used interchangeably. - White wine conversion assumes a dry white wine. - Kale weight is estimated from approximately half of a standard bunch. - Lemon juice yield assumes a medium lemon. Source: Tieghan Gerard – One Skillet Lemon Butter Chicken and Orzo Equipment — Required: Large Dutch oven or oven-safe cast iron skillet; Special tools: None Make-ahead: Chop the kale and garlic and slice the lemon up to 1 day ahead; the dish reheats well. Freezing: Freeze up to 3 months; the orzo softens slightly after thawing. Common mistakes: Skipping the orzo-toasting step, which adds flavor; letting the orzo absorb all the liquid before the chicken is cooked through; overcooking the chicken during the sear.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
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