adapted from Half Baked Harvest
This recipe has been on serious repeat in our house lately. It’s so easy as it uses one pan which makes clean up a breeze. The lemony orzo is so creamy and the hints of artichoke elevate this dish. So perfect for those chilly fall nights ahead- we might just make it again next week!
Takes approx. 35 minutes total
See recipe below:
Ingredients: 150 grams pancetta, cubed 6 boneless skinless chicken breasts 1 tbsp butter
1 cup orzo
3 garlic cloves, minced 1 cup white wine 1 1/4 cup chicken broth 1 can artichoke hearts, drained and chopped 1 lemon and it’s zest 1/4 cup crumbled feta 2 tbsp fresh herb such as cilantro or parsley
Preheat oven to 400°
On med-high, heat a large cast iron pan. Add pancetta and cook until slightly crispy. Remove pancetta and add chicken breasts. Sear until nicely browned about 3 mins per side. Remove chicken and add to pancetta. In the same pan, add butter, orzo and garlic, toast until garlic is fragrant. Add wine, chicken broth, artichokes, lemon juice and zest. Stir while scraping up brown bits from bottom of pan.
Nestle chicken and pancetta into orzo mixture and transfer pan to oven. Cook for approximately 15 mins or until chicken is cooked through.
Remove from oven and top with crumbled feta and cilantro.