One-Pan Lemon Orzo Chicken with Artichoke Hearts

Name: One-Pan Lemon Orzo Chicken with Artichoke Hearts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 ¼ lb Chicken Thigh (1.25 – 1.5 lbs. boneless skinless chicken thighs, about 4 — up to 1.5); 0 pieces Kosher Salt (kosher salt to taste); 0 pieces Black Pepper (freshly cracked black pepper to taste); 1 ½ tbsp Olive Oil (1.5 tablespoons olive oil); 3 cloves Garlic (3 garlic cloves, minced); 1 cup Orzo (1 cup orzo, whole wheat if you wish); 12 oz Artichoke Hearts (12-oz marinated artichoke hearts, drained and roughly chopped, see notes above); 1 tbsp Herbes De Provence (1 tablespoon herbes de Provence); 2 ½ cup Water (2.5 cups water or chicken stock); 0 pieces Parmesan Cheese (grated cheese, Parmesan or Fontina, see notes above); 1 piece Lemon (zest from 1 lemon); 1 tbsp Lemon Juice (1 tablespoon fresh lemon juice); ½ cup Parsley (1/2 cup finely chopped parsley)

One-pan meal featuring seared chicken thighs, toasted orzo, marinated artichoke hearts, and herbs de Provence, finished with lemon and grated cheese. Can be broiled for a cheesy top.

35 minAmerican

Servings4

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Halal

Ingredients

For 4 servings

Chicken Thigh1 ¼ lb · 1.25 – 1.5 lbs. boneless skinless chicken thighs, about 4 — up to 1.5
Kosher Salt0 pieces · kosher salt to taste
Black Pepper0 pieces · freshly cracked black pepper to taste
Olive Oil1 ½ tbsp · 1.5 tablespoons olive oil
Garlic3 cloves · 3 garlic cloves, minced
Orzo1 cup · 1 cup orzo, whole wheat if you wish
Artichoke Hearts12 oz · 12-oz marinated artichoke hearts, drained and roughly chopped, see notes above
Herbes De Provence1 tbsp · 1 tablespoon herbes de Provence
Water2 ½ cup · 2.5 cups water or chicken stock
Parmesan Cheese0 pieces · grated cheese, Parmesan or Fontina, see notes above
Lemon1 piece · zest from 1 lemon
Lemon Juice1 tbsp · 1 tablespoon fresh lemon juice
Parsley½ cup · 1/2 cup finely chopped parsley

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Steps

1Pat the chicken dry and season all over with salt and pepper.
2Heat 1 tablespoon of the oil over medium-high heat in a large skillet (oven-proof if you plan on broiling the dish at the end). When the oil is hot and shimmering, add the chicken to the pan and sear for 3 minutes per side, or until nicely golden. Transfer to a plate.
3Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add the garlic and orzo and cook for 2 minutes, just to lightly toast the orzo.
4Add the artichoke hearts, herbes de Provence, and water or stock to the pan and bring to a boil over high heat. Lower the heat to a simmer, return the chicken thighs to the skillet, cover and cook 15 to 20 minutes.
5Transfer chicken thighs to a board, and chop into cubes with a knife or shred with two forks. Return the chicken to the skillet. Add the lemon zest and juice. Add a few handfuls (about 1/2 cup) of parmesan and stir to combine. Taste. Adjust with salt and pepper to taste. Add the parsley and stir to combine.
6This is where I stop. I find it delicious as is. BUT, if you want to take it a step further, sprinkle a layer of cheese (about 1/2 to 3/4 cup) over the top and broil for 3 to 4 minutes or until cheese is bubbling and lightly browned. Keep an eye on it!
7Serve immediately.