Recipe of the Month
ONE PAN CHICKEN WITH ORZO
2 tablespoons extra-virgin olive oil
2 pounds boneless and skinless chicken breasts or thighs
6 cloves of garlic
1 cup dry orzo
2 cups chicken broth
8 ounces artichoke hearts, not marinated, cut into quarters
1/2 cup pitted olives of your choice, cut in half or sliced
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Juice and zest of one lemon
1/2 cup feta cheese, crumbled
12 inch cast iron or oven safe sauté pan
Preheat your oven to 400o
Season your chicken with salt and pepper. Heat the olive oil
on medium in your pan until shimmering. Add the chicken to
the pan and sear both sides until lightly browned, about
3 to 5 minutes per side. Remove the chicken from the pan.
To the same pan, add the butter, garlic, and orzo. Cook until
the garlic begins to soften and the orzo begins to brown,
about 2 minutes. Add the chicken broth and scrape the
bottom of the pan to release any brown bits that might
be hiding there. Add the artichoke hearts, olives, lemon
zest, and lemon juice. Bring it to a boil. Add the chicken
pieces as well as any juices that are left on the plate
where the chicken was resting.
Transfer the pan to the oven and roast until the chicken is
cooked through and temped to 165o and the orzo is al dente.
This should take about 20 minutes. Remove the pan from the
oven and top with the crumbled feta. Rest the pan for
5 minutes before serving.