One-Pan Lemon Orzo Chicken with Artichoke Hearts
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I’ve made one recipe — Lemon Orzo Skillet with Chicken and Artichokes — which I’d classify definitely as a weeknight winner but as Serena notes, “it’s equally awesome for entertaining given the sophisticated flavor profile (artichokes and “notes of citrus” = instant fancy).”
I was drawn to the recipe for three reasons:
- It’s a one-pan job.
- Chicken thighs. As you know, I’m a thigh girl. (But yes, breasts will absolutely work here.)
- Artichoke hearts. I recently discovered Trader Joe’s grilled artichoke hearts, and I’m wanting to throw them in everything. (Friends, have you tried them??)
As promised, the recipe came together very quickly, leaving me with an incredibly delicious dinner and few dishes to clean.
What I love about the recipe is that because everything cooks in a single skillet, the ingredients all flavor each other: the orzo absorbs the seasonings of the marinated artichoke hearts, the artichoke hearts absorb the juices of the chicken, the herbes de Provence infuse the whole dish, making everything especially tasty. Fresh lemon juice and zest along with a handful of parsley brighten it all up at the end.
If you wish, you can blanket the pan with a layer of cheese, stick it under the broiler, and then, as Serena says, “bask in your casserole compliments,” but I’ve yet to make it this far — I find it delicious as is straight from the stovetop. If you, however, find yourself with a blistered and bubbling skillet, I have no doubt you will have zero regrets.
PS: Dude Diet Apple Pie Overnight Oats
PPS: 18 One-Pot Wonders
Serena Wolf’s The Dude Diet Dinnertime:
Here’s the play-by-play: Gather your ingredients.
I highly recommend Trader Joe’s grilled artichoke hearts if you can find them.
First, brown the thighs in a little bit of oil for 3 minutes a side.
Transfer chicken to a plate, then toast the orzo along with some minced garlic in the same skillet.
Add water (or stock), the artichoke hearts, herbes de Provence, and the chicken.
Cover, and cook for about 15 minutes.
Transfer chicken to a board, and cut into cubes.
Get together the finishing touches: grated cheese, minced parsley, lemon zest and juice.
Add the cheese to the skillet.
Add the parsley to the skillet.
Stir to combine.
At this point, you could cover it with a layer of cheese and broil it, but I love it just the way it is.