One Pan Lemon Butter Chicken with Orzo and Kale

 
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Lemon Butter Chicken with Orzo by Half Baked Harvest

I was recently inspired to try making this dish from Half Baked Harvest and oh mah gah you guys this is going to be in my regular rotation. Truthfully, it was a little messy to make but ONLY because browning chicken thighs requires some splattering oil but once you get past that part it’s literally just adding a bunch of ingredients to the pan covering it and then letting it sit for 15 minutes and eating. I was a HUGE fan of this dish, unfortunately hubs not quite as much but ONLY because he is sometimes weird with textures and doesn’t really like chicken thighs but I’m a thigh girl so that’s what I’ll be making it with ha.

The recipe is below and I really followed it, except that I didn’t use any dill, originally I had parsley planned to use as the garnish but I didn’t even end up using it nor the zest because the dish was so flavorful without it. Otherwise see the recipe below and check out her blog post for even more.

What You Need:

  • 2 tablespoons extra virgin olive oil
  • 1 pound chicken breasts or small thighs
  • kosher salt and pepper
  • 1 Meyer 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 or chopped
  • zest + juice of 1 lemon
  • 1 tablespoon chopped fresh dill (optional)

How To:

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. Place in a separate bowl or deep dish.
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 for 15 minutes or until the chicken is cooked through.
4. Optional to serve the chicken topped with fresh dill and lemon zest. EAT!

 

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