One-skillet lemon chicken orzo
Published: 2023-02-24
Last Updated: 2024-05-23
Tags:
Info |
Amount |
Prep Time |
5 min |
Cook Time |
30 min |
Yields |
4 servings |
Ingredients
Directions
- Preheat the oven to 200 C (400 F).
- In a Dutch oven, heat 1 Tbsp of olive oil.
- Season the chicken with salt and pepper, then add to the dutch oven when oil is hot.
- Fry chicken until almost cooked all the way through (~ 3 - 5 min per side, if fresh).
- Remove the chicken from the dutch oven.
- Add the butter and juice from the 1 lemon to the dutch oven.
- Add the lemon slices and sear them for 1 min.
- Remove the slices and place them on the plate with the chicken.
- Add the last Tbsp of oil, the garlic, and orzo to the dutch oven.
- Cook for 2 min, until fragrant.
- De-glaze the pan with the wine, add the chicken broth, kale, and any remaining lemon juice.
- Bring to a boil, then add chicken and lemons, turn off heat, and place the dutch oven in oven, uncovered.
- Cook for 15 min, or until the broth has evaporated.
- Serve with fresh dill or other seasoning.
References
- Original recipe: Half-Baked Harvest