One Skillet Lemon Dill Chicken & Orzo

It goes without saying; the world is a crazy place right now. But amidst all the crazy, I have truly recognized things that bring me joy, comfort, happiness, a MENTAL BREAK. For me, it’s cooking. Taking a workout break. WINE (honesty, people). I think in these trying times, it’s important to find those things, they’re likely different than mine, but think about it! And then do it! Anyways, this Lemon Dill Chicken & Orzo Skillet brought me all of the above + a full belly & heart. Cheers to finding things that bring us joy, comfort, happiness, or whatever we might need these days 🥂 #selfcare

 
 
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Ingredients:

Ingredients (easily feeds 4 with a little leftovers!):

  • First off, your favorite bottle of white!

  • 6 small/medium boneless skinless chicken thighs (can use breasts but thighs don’t dry as much)

  • 1 lb orzo

  • 4-6 lemons

  • olive oil

  • 2 tbsp butter

  • 6-8 cloves garlic

  • lots of fresh dill

  • 1 block fresh feta (or crumbles)

  • 1 cup chicken or veg broth

  • 1 cup milk or 1/2&1/2

  • 1 cup chopped artichokes (mine are grilled from TJ)

  • paprika

  • salt & pepper

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For good food & good company

Residual Sugar: 0.5% g/L

How To:

  1. marinate chicken minimum 1 hr: coat in EVOO + zest of 1 lemon + juice of 1/2 lemon + 4-6 sprigs of dill + s&p

  2. place cast iron over high heat, let get hot. Add butter & let melt

  3. add chicken & sear each side (2 min each side) & remove from pan & set aside

  4. turn down heat to medium for 2 mins, add garlic & splash olive oil - cook 2-3 mins

  5. add bag or orzo & toss in butter / garlic & toast for 2 min until super fragrant

  6. add broth + milk and stir well. Add artichokes & fold them in. Add juice of 2 lemons + sprinkle fresh dill + 1 tsp paprika + S&P

  7. add chicken atop the orzo + place whole skillet in the oven at 350 for 20 min

  8. remove from oven, crumble feta atop + add more dill + sliced lemon + juice of 1 lemon - BROIL for 4 mins until top is browned - ENJOY

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