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
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-
-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.