Happy Thursday! I thought this week I would share one of my new favorite chicken and orzo recipes. This recipe is by Tieghan Gerard of Half Baked Harvest. Her cookbook is called Super Simple. Of course I had to make this Greek inspired dish that consists of orzo, olives, feta cheese and dill. This dish is perfect for spring, and the best part is it’s cooked all in one skillet! I will be making it again this upcoming week because that is how much my husband and I loved it! Highly recommend!!
White Wine-Braised Chicken with Artichokes And Orzo
2 tablespoons extra virgin olive oil
1 1/2 pounds boneless, skinless chicken breasts or thighs (I used chicken breasts, but use what you prefer)
2 tablespoons salted butter
4 garlic gloves, minced or grated
1 cup dry orzo
1 cup dry white wine, such as pinot grigio or Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 (8 ounce) jar marinated artichoke hearts, drained and roughly chopped
1/2 cup pitted green olives
Zest and juice of 1 lemon
1/2 cup cubed or crumbled feta cheese, for serving
1 tablespoon chopped fresh dill, for serving
Preheat the oven to 400 degrees. Heat olive oil in a large dutch oven or cast-iron skillet over medium-heat. Season the chicken all over with salt and pepper. When oil shimmers, add the chicken and sear until golden, 3 to 5 minutes over side. Transfer the chicken to a large plate. In the same pan, combine the butter, garlic, and orzo and cook until the garlic is fragrant and orzo is toasted, 2-3 minutes. Add the wine to the skillet and scrape up any browned bits from the bottom of the pan. Stir in the chicken broth, artichokes, green olives, lemon zest and lemon juice. Increase the heat to high and bring to a boil. Return the chicken and any collected juices to the pan. Transfer to the oven and roast until the chicken is completely cooked through, about 15 minutes. Divide the chicken and sauce among six plates, top with feta cheese and fresh dill, and serve.