Lemon Chicken with Artichokes
Heat oven to 400°.Advertisement
Heat 1 tbsp oil in a large ovenproof skillet over med-high. Add artichoke hearts, 1/4 tsp salt and 1/8 tsp ground black pepper. Cook, stirring occasionally, until lightly browned, 3 to 4 min. Transfer to a bowl.
Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Add 1 tbsp oil to same skillet and reduce heat to medium. Add chicken to skillet and cook, turning once, until lightly browned on both sides, about 8 min. Transfer to a plate.
Melt butter in skillet over medium and add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 1 to 2 min. Add orzo and cook until lightly toasted, 2 to 3 min. Add lemon juice and cook, stirring, for 30 sec. Return artichoke hearts to skillet and stir in broth, 1/4 tsp salt and 1/8 tsp pepper. Bring mixture to a boil, nestle chicken breasts on top of orzo and transfer to oven.
Bake until chicken reaches 165° and orzo is cooked through, about 15 min. Stir in parsley just before serving.
Adapted from the book Hero Dinners: Complete One-Pan Meals That Save the Day by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.