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

title	subtitle	date	draft	tags	categories	cuisine	course	image
Skillet Baked Chicken and Orzo Piccata		2024-06-17T00:00:00-07:00	false	Chicken Pasta	Main	America	Dinner	thumbnail.webp

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 3 - 4

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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.