Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. In a large saucepan, bring 2 quarts of water to a boil. Serve hot with a fresh wedge of lemon on each plate. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Arrange one breast on each plate with the orzo.

Stir in the lemon zest, juice, and peas and continue cooking until the peas are bright. Let the orzo simmer until the liquid has been absorbed. Stir in the garlic and thyme, then pour in the broth. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. To make this easy dinner, you must do the following: Toast the orzo in a little olive oil. Off the heat, sprinkle on the parsley.ĭivide the Lemon Orzo with Feta among four dinner plates. Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Return the skillet to the stovetop over medium heat (careful the handle will be hot!). Andrea Potischman, Menlo Park, California. After the chicken simmers for an hour, strain the broth, and let the carcass cool a bit then using your fingers, pick off the chicken meat from the bones and fat and set aside the meat. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.ĭredge the chicken in the flour mixture and shake off any excess. Remove the tenders on the underside of the chicken breasts and save for another use. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl.

Lemon thyme chicken orzo