One-Pan Lemon Orzo Chicken with Artichokes
Ingredients
The main ingredients
-
1.25 – 1.5
lbs.
boneless skinless chicken thighs
-
1.5
tablespoons
olive oil
-
3
cloves
garlic, minced
-
1
cup
orzo
-
12
oz.
marinated artichoke hearts, drained and roughly chopped
-
1
tablespoon
herbes de Provence
-
2.5
cups
water or chicken stock
-
1/2
cup
grated cheese (Parmesan or Fontina)
-
1
lemon
zest
-
1
tablespoon
fresh lemon juice
-
1/2
cup
finely chopped parsley
Seasoning
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
Instructions
- 1. Pat the chicken dry and season with salt and pepper.
- 2. Heat olive oil in a large skillet and sear the chicken for 3 minutes on each side until golden, then transfer to a plate.
- 3. In the same skillet, reduce heat, add remaining oil, garlic, and orzo, and toast for 2 minutes.
- 4. Add artichoke hearts, herbes de Provence, and water or stock, bring to a boil, then lower heat, return chicken to the skillet, cover, and cook for 15-20 minutes.
- 5. Transfer chicken to a board, chop into cubes, and return to the skillet.
- 6. Add lemon zest, lemon juice, and grated cheese, stirring to combine.
- 7. Adjust seasoning with salt and pepper, then add parsley and stir.
- 8. Serve immediately, optionally broiling with extra cheese on top for a few minutes.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
400mg
Cholesterol
100mg
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