Merge pull request 'chicken orzo' (#7) from features/chicken-orzo into main

Reviewed-on: #7

content/recipes/2024/06/17/skillet-baked-chicken-and-orzo-piccata/index.md

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+---
+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.