59 lines
2.7 KiB
Markdown
59 lines
2.7 KiB
Markdown
|
---
|
|||
|
|
title: "Skillet Baked Chicken and Orzo Piccata"
|
|||
|
|
subtitle:
|
|||
|
|
date: 2024-06-17T00:00:00-07:00
|
|||
|
|
draft: false
|
|||
|
|
|
|||
|
|
tags: [Chicken, Pasta]
|
|||
|
|
categories: [Main]
|
|||
|
|
|
|||
|
|
cuisine: [America]
|
|||
|
|
course: [Dinner]
|
|||
|
|
image: thumbnail.webp
|
|||
|
|
---
|
|||
|
|
|
|||
|
|
Prep Time: **15 minutes**
|
|||
|
|
Cook Time: **35 minutes**
|
|||
|
|
Servings: **3 - 4**
|
|||
|
|
|
|||
|
|
[Original Link](skillet-baked-chicken-and-orzo-piccata)
|
|||
|
|
|
|||
|
|
## INGREDIENTS
|
|||
|
|
|
|||
|
|
- 2 lbs chicken cutlets
|
|||
|
|
- kosher salt
|
|||
|
|
- black pepper
|
|||
|
|
- 2 tbsp extra virgin olive oil
|
|||
|
|
- 2 tbsp butter
|
|||
|
|
- 1 small whole lemon, very thinly sliced and seeded
|
|||
|
|
- 1 large shallot, peeled and sliced into thin rings
|
|||
|
|
- 1 tbsp minced garlic
|
|||
|
|
- 1 tsp chopped fresh thyme leaves
|
|||
|
|
- 1/4 tsp dried red pepper flakes or to taste
|
|||
|
|
- 1-1/2 cups orzo
|
|||
|
|
- 2 tbsp drained capers
|
|||
|
|
- 1/2 cup dry white wine
|
|||
|
|
- 2-3/4 cups chicken stock
|
|||
|
|
- 1/4 cup chopped Italian parsley, plus more for garnish
|
|||
|
|
- 1/2 cup grated parmesan, plus more for garnish
|
|||
|
|
|
|||
|
|
## Instruction
|
|||
|
|
|
|||
|
|
1. Preheat the oven to 400°.
|
|||
|
|
2. Heat 1 tbsp of the oil in a large cast iron or heavy oven proof skillet over medium heat.
|
|||
|
|
3. Season the chicken cutlets all over with salt and pepper.
|
|||
|
|
4. When the oil is hot, add the cutlets in batches to brown, about three minutes per side.
|
|||
|
|
5. Remove the browned cutlets to a plate to rest while you finish all the chicken- it won’t be cooked through, that’s ok. Set the browned chicken aside.
|
|||
|
|
6. Add the remaining tablespoon of oil and 1 tablespoon of butter to the same skillet.
|
|||
|
|
7. Toss in the sliced lemon and shallot and cook until starting to brown, about 3 minutes.
|
|||
|
|
8. Add the garlic, thyme, and crushed red pepper flakes and sauté 1 minute more, until fragrant.
|
|||
|
|
9. Next, pour in the orzo and stir to coat. Toast the orzo, stirring frequently, 2 minutes.
|
|||
|
|
10. Pour in the white wine to deglaze the pan- scraping up any brown bits on the bottom as you allow it to reduce by half.
|
|||
|
|
11. Add the capers, chicken stock and 1 tsp of salt and stir to combine.
|
|||
|
|
12. Nestle the chicken pieces back into the skillet (along with any accumulated juices from the plate) and bring everything to a boil.
|
|||
|
|
13. Once boiling, turn off the stove and carefully transfer the skillet to a middle rack in the hot oven.
|
|||
|
|
14. Bake the dish for 12 minutes, or until the chicken is cooked through (165°) and the orzo is al dente.
|
|||
|
|
15. Remove the skillet from the oven. Transfer the chicken pieces to a clean plate, and set the orzo back on the stove over medium heat.
|
|||
|
|
16. Simmer the saucy orzo about 3 minutes more, until the liquid has reduced and the orzo has thickened. It should be slightly creamy- like a risotto.
|
|||
|
|
17. Off the heat, stir in the parmesan, remaining tablespoon of butter and the parsley.
|
|||
|
|
18. Place the chicken back on top of the orzo and garnish with more parsley. Serve hot with extra parmesan if desired.
|