In only 45 minutes with simple ingredients, whoever you feed will be delighted with the fresh mix of flavors. I love, love, love the flavor of fresh lemon. It just brightens up a dish whether it's juice, zest, or cut into slices. And in this recipe, you'll use the lemon all three ways! Gently adapted from Half-Baked Harvest's One Skillet Lemon Butter Chicken and Orzo.
Author: Tieghan Gerard, Half-Baked Harvest
Recipe type: One-skillet Dinner
Cuisine: American
Serves: 4-6 servings
Ingredients
2 Tablespoons olive oil
2 pounds boneless, skinless chicken thighs
1 large lemon, sliced with seeds removed
2 Tablespoons butter
1 clove garlic, minced, grated, or pressed with a garlic press
1 cup orzo pasta
⅓ cup white wine
2½ cups low sodium chicken broth
10 oz fresh spinach
zest and juice of one lemon
Instructions
Preheat oven to 400 degrees F
Heat olive oil in large cast iron skillet over medium-high heat
Sprinkle chicken thighs with Kosher salt and freshly ground black pepper
When the oil is shimmering, add chicken thighs. Sear on both sides until golden brown, 3-5 minutes per side. Remove chicken to a plate and set aside
Add butter and lemon slices to the skillet. Sear until the lemon is golden on both sides, 1 minute or so. Place cooked lemon slices on top of browned chicken
Add orzo and stir to evenly coat the pasta. Add garlic. Stir and cook until garlic is fragrant, no more than 1 minute
Add white wine to skillet to deglaze. Add chicken broth, spinach, lemon juice. Bring to a boil and stir.
Add the chicken and lemon slices and any juices accumulated on the plate
Transfer skillet to the oven and roast for 15 minutes or until chicken is cooked through.
Top with freshly grated Parmesan cheese and lemon zest, and serve.
Recipe by At Mimi's Table at https://atmimistable.com/skillet-lemon-butter-chicken-orzo/