Sometimes, the simplest dishes are the most satisfying. This one-pan wonder is a testament to that – tender chicken, earthy artichokes, and vibrant lemon flavors all come together in a symphony of taste, ready in a flash
Weeknight dinners don't have to be complicated or time-consuming. In fact, some of the most satisfying meals come together quickly and effortlessly. This skillet dish is a perfect example. Imagine the scene: a single skillet on the stovetop, sizzling with the aromas of chicken, garlic, and lemon. A splash of white wine, a sprinkle of herbs, and tender artichoke hearts mingle with the chicken, all cooking together in a symphony of flavors. And then, the crowning touch – orzo pasta, cooked right in the skillet, soaking up every last drop of that delicious sauce.
It's a dish that promises ease and delivers on flavor. The chicken is juicy and tender, the artichoke hearts bring a subtle earthiness, and the lemon brightens everything up with a touch of sunshine. The orzo, cooked in the skillet, absorbs the flavors of the sauce, creating a truly satisfying meal.
Cooking this dish is a breeze. You simply sear the chicken, add the vegetables, and let everything simmer together in a bath of aromatic lemon and garlic. As the flavors meld, your kitchen fills with an irresistible fragrance that promises a delicious and comforting dinner. Serving it directly from the skillet adds to the casual, weeknight-friendly vibe.
This recipe serves 4-6 people.
Ingredients:
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup dry orzo pasta
- 1/2 cup dry white wine (optional)
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- Zest of 1 lemon (optional)
Processes/Steps:
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned on all sides.
- Sauté Vegetables: Once the chicken is browned, remove it from the skillet and set it aside. Add the chopped onion and garlic to the skillet and cook until softened, about 5-7 minutes.
- Add Artichoke Hearts: Stir in the quartered artichoke hearts and cook for another 2-3 minutes, or until heated through.
- Add Wine (optional): If using, add the white wine to the skillet and cook for 1 minute, or until the alcohol has evaporated.
- Add Chicken and Pasta: Return the cooked chicken to the skillet. Add the orzo pasta, lemon juice, chopped parsley, and dill. Pour in enough chicken or vegetable broth to cover the pasta (about 2-3 cups).
- Simmer and Cook: Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 12-15 minutes, or until the pasta is cooked through and the chicken is tender. Stir occasionally.
- Zest (Optional): Add the zest of one lemon, if using, for an extra citrusy flavor.
- Serve: Taste and adjust seasonings as needed. Serve the Lemony Chicken & Artichoke Skillet with Orzo hot, garnished with additional chopped parsley or dill, if desired.
Nutritional Estimate (per serving):
- Calories: Approx. 400-500 kcal
- Protein: Approx. 30-35g
- Fat: Approx. 15-20g
- Carbohydrates: 40-50g
- Fiber: 4-6g
Note: This is a rough estimate and can vary based on the specific ingredients used and portion sizes.