I have been wanting to make the One Skillet Lemon Butter Chicken and Orzo from Half Baked Harvest for a while now, and finally had the time recently to do so. The only modifications I made were to eliminate the cooked lemon slices and to substitute a container of mixed baby greens for the kale called for in the original recipe. I also added Parmesan cheese as a topping instead of the fresh dill because I had the former on hand but not the latter. This was a very easy dish to prepare and made for a tasty and satisfying dinner. I will be giving more recipes from this website a try in the near future, and I highly recommend taking a look at this site for delicious and easy meal ideas.
Lemon Chicken with Orzo and Baby Greens
2 T. olive oil
1 lb. boneless, skinless chicken breasts (I cut them in half)
salt and pepper to taste
2 T. butter
1 clove garlic, minced
1 C. orzo
1/3 C. white wine
2 1/2 C. chicken stock
1 package (5 oz.) mixed baby greens*
zest and juice of 1 lemon
1/2 C. shredded Parmesan
Heat the olive oil in a large oven-proof skillet over medium high heat. Season the chicken well with salt. Add to the skillet and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
Melt the butter in the skillet. Add the garlic and orzo. Cook until the garlic is fragrant and the orzo is toasted, about 2-3 minutes. Add the wine to the skillet to deglaze the pan. Add the chicken broth, baby greens, and lemon zest and juice. Bring to a boil over high heat and stir. Return the chicken to the skillet.
Bake at 400 degrees for 15 minutes until the chicken is cooked through. Remove from the oven and serve, topping each portion generously with the shredded Parmesan. Serves 4.
*I used Alberston's Organic Super Greens
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