Merge pull request 'chicken orzo' (#7) from features/chicken-orzo into main
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title: "Skillet Baked Chicken and Orzo Piccata"
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subtitle:
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date: 2024-06-17T00:00:00-07:00
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draft: false
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tags: [Chicken, Pasta]
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categories: [Main]
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cuisine: [America]
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course: [Dinner]
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image: thumbnail.webp
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---
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Prep Time: **15 minutes**
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Cook Time: **35 minutes**
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Servings: **3 - 4**
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[Original Link](skillet-baked-chicken-and-orzo-piccata)
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## INGREDIENTS
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- 2 lbs chicken cutlets
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- kosher salt
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- black pepper
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- 2 tbsp extra virgin olive oil
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- 2 tbsp butter
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- 1 small whole lemon, very thinly sliced and seeded
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- 1 large shallot, peeled and sliced into thin rings
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- 1 tbsp minced garlic
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- 1 tsp chopped fresh thyme leaves
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- 1/4 tsp dried red pepper flakes or to taste
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- 1-1/2 cups orzo
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- 2 tbsp drained capers
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- 1/2 cup dry white wine
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- 2-3/4 cups chicken stock
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- 1/4 cup chopped Italian parsley, plus more for garnish
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- 1/2 cup grated parmesan, plus more for garnish
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## Instruction
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1. Preheat the oven to 400°.
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2. Heat 1 tbsp of the oil in a large cast iron or heavy oven proof skillet over medium heat.
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3. Season the chicken cutlets all over with salt and pepper.
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4. When the oil is hot, add the cutlets in batches to brown, about three minutes per side.
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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.
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6. Add the remaining tablespoon of oil and 1 tablespoon of butter to the same skillet.
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7. Toss in the sliced lemon and shallot and cook until starting to brown, about 3 minutes.
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8. Add the garlic, thyme, and crushed red pepper flakes and sauté 1 minute more, until fragrant.
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9. Next, pour in the orzo and stir to coat. Toast the orzo, stirring frequently, 2 minutes.
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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.
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11. Add the capers, chicken stock and 1 tsp of salt and stir to combine.
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12. Nestle the chicken pieces back into the skillet (along with any accumulated juices from the plate) and bring everything to a boil.
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13. Once boiling, turn off the stove and carefully transfer the skillet to a middle rack in the hot oven.
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14. Bake the dish for 12 minutes, or until the chicken is cooked through (165°) and the orzo is al dente.
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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.
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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.
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17. Off the heat, stir in the parmesan, remaining tablespoon of butter and the parsley.
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18. Place the chicken back on top of the orzo and garnish with more parsley. Serve hot with extra parmesan if desired.
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