One skillet lemon chicken
If you’re looking for an easy weeknight meal that has lots of flavor, then this lemon chicken with orzo is the one for you! It’s all made in one skillet and is perfect for winter but also for summer! And if you think you don’t like kale, try it this way. I think I’ll convert you!
INGREDIENTS
For the marinade:
– 1 1/2 tsp dried oregano
– 1 tsp dried dill
– 1 tsp black pepper
– 1 kosher salt
– 1 clove garlic minced or pressed
– 1/4 cup lemon juice
– 1/4 cup olive oil
For the skillet meal:
– 4 chicken breasts
– 1 medium red onion diced
– 1 clove garlic minced
– 1/2 tsp kosher salt
– 1 bunch curly kale ribs removed and roughly chopped
– 1/2 cup olives sliced in half
– 1 cup orzo
– 2 cups chicken stock
– 1 tbsp fresh dill
– 1/2 cup feta cheese
INSTRUCTIONS
For the marinade:
– Place the chicken breast in a small bowl, zip-top bag, or any airtight container. Add the dried oregano, dried dill, black pepper, salt, garlic, lemon juice, and olive oil. Stir to combine and evenly coat the chicken in the marinade. Cover and place in the refrigerator for 30 minutes or up to 2 hours.
For the skillet meal:
– Preheat the oven to 350°F.
– Heat 2 tbsp of neutral oil in a 12-inch skillet over medium heat. Once the oil is heated, add the marinated chicken breasts. Brown the breasts on both sides but do not cook fully, 3-4 minutes per side. Once the chicken is browned, remove them from the skillet and set them aside.
– Adjust the heat to medium-low and add the onion and sauté until softened, 4-6 minutes. Add the garlic and salt and stir until warmed, 1 minute. Add the kale and sauté until the kale is glossy and wilted, 2-3 minutes.
– Once the kale is wilted, add the prepared olives, orzo, and chicken stock. Stir and bring to a simmer over medium-high heat. Once the liquid is simmering, turn off the heat.
Nestle the browned chicken breasts in the orzo mixture along with any juices. Place the skillet in the preheated 350°F oven. Bake until the orzo is tender and the chicken reaches 160°F, 15-22 minutes.
– Once baked, remove the skillet from the oven and allow the dish to rest for 5 minutes before garnishing it with fresh dill and feta cheese.
