Ingredients: |
Ingredients: 1½ lbs boneless skinless chicken thighs (or breasts)
Kosher salt to taste
Freshly ground black pepper to taste
1½ tbsp extra-virgin olive oil
3 garlic cloves, minced
1 cup whole wheat orzo pasta (uncooked)
1 12-ounce jar marinated artichoke hearts, drained and roughly chopped
1 tbsp herbes de Provence
2½ cups low-sodium chicken broth
1¼ cups grated Fontina cheese, divided (Gouda or Gruyére also works)
1 tsp freshly grated lemon zest
1 tbsp fresh lemon juice
¼ cup grated Parmesan cheese
¼ cup flat-leaf parsley leaves, finely chopped
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Directions: |
Directions:1. Pat the chicken dry and season all over with salt and pepper.
2. Heat 1 tbsp of the oil in a large (12-inch) ovenproof skillet over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and sear for 3 minutes per side, or until it's a nice golden brown. Transfer the seared chicken to a plate.
3. Reduce the heat to medium and add the remaining ½ tbsp oil to the skillet. Add the garlic and the orzo and cook for 2 minutes, just to lightly toast the orzo. Add the artichoke hearts, herbes de Provence, and chicken broth to the pan and bring to a boil over high heat. Lower the heat to a simmer and return the chicken thighs to the skillet. Cover the pan with a lid and cook for 20 minutes, or until the chickn is cooked through and the orzo is tender. There should still be some liquid in the pan; you need it to keep things saucy.
4. Preheat the broiler to high.
5. Transfer the chicken thighs to a cutting board and shred the meat with two forks. Return the chicken to the skillet along with half of the Fontina cheese, folding everything together with a spatula.Turn off the heat and stir in the lemon zest and lemon juice. Taste and season with more salt and pepper if needed. Sprinkle the remaining Fontina cheese and the Parmesan cheese over the skillet and top with a few extra cranks of black pepper, if you like.
6. Place the skillet under the broiler. Broil until the cheese is bubbling and lightly browned. This should take about 4 minutes, but broilers are fickle, so keep an eye on it!
7. Garnish with parsley and serve warm. |
Personal
Notes: |
Personal
Notes: This dish has become a weeknight favorite because it's so easy and can be cooked in one pan. We always make it with chicken, but this would be really good as a vegetarian meal, too. Sauté some zucchini or mushrooms instead of the chicken, or add extra artichokes and some spinach to have a spinach-artichoke dip vibe.
Recipe from The Dude Diet Dinnertime by Serena Wolf
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This recipe for Lemon Orzo Skillet with Chicken and Artichokes is from