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Clean recipe · delish.com

Ina Garten’s Crispy Chicken With Lemon Orzo

Ina Garten's recipe for crispy chicken with lemon orzo from her cookbook Modern Comfort Food.

Original recipe: delish.com

Yield:
4 servings
Prep:
25 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  1. 2/3 c. all-purpose flour
  2. Kosher salt
  3. Freshly ground black pepper
  4. 4 (8-oz.) boneless, skin-on chicken breasts
  5. 1/4 c. canola oil
  6. 9 tbsp. good European-style unsalted butter (such as Plugrá), divided
  7. 2 tbsp. minced fresh parsley
  8. 1 c. orzo
  9. 2 tsp. finely grated lemon zest
  10. 2 tbsp. fresh lemon juice
  11. 2 tbsp. good olive oil
  12. 1 tbsp. minced fresh dill
  13. 1 cup small-diced feta, preferably Greek (4 oz.)
  14. 1 lemon, cut into 8 wedges

Instructions

  1. Crispy Chicken

    Arrange a rack in center of oven; preheat to 425°. In a shallow bowl, combine flour, 2 tsp. salt, and 1 tsp. pepper. Remove tenders on underside of chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.)
  2. In a large (12") cast-iron skillet over medium heat, heat oil and 4 Tbsp. butter until butter has melted and begins to sizzle.
  3. Dredge chicken in flour mixture and shake off any excess. Place chicken, skin side down, in skillet and cook over medium heat without moving for 12 minutes. With chicken still skin side down, place skillet in oven and roast for 10 minutes.
  4. Return skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn chicken skin side up, add remaining 5 Tbsp. butter, and continue to cook until butter is a nutty brown color and chicken is just cooked through (an instant-read thermometer will register 130° to 140°), 3 to 5 minutes. Remove from heat. Sprinkle with parsley.

  5. Lemon Orzo With Feta

    In a large saucepan, bring 2 qt. water to a boil. Add 2 tsp. salt, then orzo. Return water to a boil and simmer, uncovered, until orzo is al dente, 9 to 11 minutes. Drain.
  6. Transfer orzo to a medium bowl. Stir in lemon zest, lemon juice, oil, dill, 2 tsp. salt, and 1 tsp. pepper. Fold in feta.
  7. Divide orzo with feta among 4 dinner plates. Transfer chicken to a cutting board and slice each breast crosswise into thick slices. Arrange one breast on each plate with orzo. Spoon a few tablespoons of brown butter over each breast, squeeze on some lemon, and sprinkle with salt. Serve hot with lemon wedges alongside.