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–+ servings

One Skillet Lemon Butter Chicken and Orzo

This recipe is not only delicious, it's also super easy...one skillet, under an hour, and uses mostly pantry staple ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 337
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 pound chicken breasts or small thighs
  • kosher salt and pepper
  • 1 Meyer or regular lemon, sliced
  • 2 tablespoons butter
  • 1 clove garlic, minced or grated
  • 1 cup orzo pasta
  • 1/3 cup white wine
  • 2 1/2 cups low sodium chicken broth
  • 1/2 a bunch kale, roughly torn
  • juice of 1 lemon
  • 1 tablespoon chopped fresh dill

Method
 

  1. 1. Preheat the oven to 400 degrees F.2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. 3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken. 4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast, uncovered for 15 minutes or until the chicken is cooked through.4. Serve the chicken topped with fresh dill and lemon zest. EAT!

Nutrition

Serving: 1gCalories: 337kcalCarbohydrates: 22gProtein: 21gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 158mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For the brightest flavor, always use freshly squeezed lemon juice instead of bottled juice.
  • To ensure the chicken is perfectly cooked, aim for an internal temperature of 165°F; it should be golden brown and juices should run clear.
  • If you want to add extra greens, feel free to stir in fresh spinach or broccoli right before transferring the skillet to the oven for added nutrition.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently in the microwave or on the stovetop with a splash of chicken broth to prevent dryness.
  • If you prefer a creamier sauce, consider substituting a splash of heavy cream for some of the chicken broth before baking.

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