IN GOOD TASTE
What's for Dinner?
This zesty one-pan chicken-and-orzo dish, that’s what
Story and Photograph by Jasmine Comer
We’ve all faced the dreaded dinner dilemma: You know the one, where no one can agree on what to eat. Before I could even reach the counter, lured by the wafting smells tickling my nose and colorful palate of veggies, I was curious about what my mom was cooking in the kitchen — and always had a strong opinion on whether it would be one of my favorite dishes. When I was in middle school, Mom would always have a warm, home-cooked meal waiting for me after school or basketball practice. Back in my early 20s when I was living with my parents, I graduated to becoming the designated decision-maker when we were faced with the dinner dilemma. That’s because I had gained my family’s respect from my love for cooking. But I was just following in my mom’s footsteps, and she never prepared a bad meal.
During the week, I crave simplicity in the kitchen. No one wants to clean up a mountain of dishes and pots after a long day of work. A one-pan meal is a perfect solution for the dinner dilemma, allowing you to maximize flavor while minimizing time at the kitchen sink and dishpan hands.
Lemon garlic parmesan chicken and orzo to the rescue. The first layer of flavor starts with a buttery base of aromatic shallots and garlic. White wine and lemon juice then harmonize with the richness of the butter, creating perfect balance. It all comes together with tender chicken and flavorful broth, with a perfect touch of saltiness from parmesan cheese. Lastly, fresh parsley brightens up the dish, making it a sensory smash. With so much flavor, no one will even guess you only spent 30 minutes in the kitchen. Dinner dilemma solved — easy peezy, lemon squeezy.
Lemon Garlic Parmesan Chicken and Orzo
Ingredients
1/2 teaspoon kosher salt
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
4 tablespoons butter
1/2 small shallot, diced
2 garlic cloves, minced 1/4 cup white wine
1/4 cup freshly squeezed lemon juice
2 1/4 cups chicken broth
1 1/4 cups orzo
1/4 cup grated parmesan
Chopped parsley for garnishing
Directions
1. Preheat oven to 350F. In a small bowl, mix together salt, oregano, garlic powder and pepper. Season both sides of the chicken.
2. Heat the olive oil in a large, oven-safe skillet over medium heat. Sear the chicken on both sides until brown, about 3–4 minutes per side. Once the chicken is browned, remove it from the skillet.
3. Reduce the heat to low and add the butter, shallots and garlic cloves. Sauté for 1–2 minutes.
4. Deglaze the skillet with the white wine, making sure to scrape the brown bits from the bottom. Simmer for 5 minutes or until the wine is reduced by half.
5. Add the lemon juice, chicken broth and orzo to the skillet. Stir to combine. Then stir in the grated parmesan.
6. Add the chicken thighs back into the skillet. Cover and bake for 30 minutes or until the orzo has absorbed most of the broth. Uncover during the last 10 minutes of baking.