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White Wine-Braised Chicken with Artichokes and Orzo

This recipe is from my new obsession Half Baked Harvest Super Simple Cookbook. It is a quick, slightly different skillet chicken dinner, which is why I love it so much. The flavor is surprisingly light but rich and deep all at once. One skillet dinners I'm in!!
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Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2 tbsp butter
  • 4 cloves garlic, minced or grated
  • 1 cup dry orzo
  • 1 cup dry white wine (pinot grigio or sauvignon blanc)
  • 1 1/4 cup chicken broth
  • 1 8oz jar marinated artichoke hearts, drained, and roughly chopped
  • 1/2 cup pitted green olives
  • zest and juice of 1 lemon
  • 1/2 cup cubed feta cheese
  • 1 tbsp fresh dill, chopped

Equipment

  • 1 Large All Clad deep 6quart sauté pan

Method
 

  1. Preheat oven to 400°
  2. Heat olive oil in a large sauté pan over medium-high heat. Season the chicken all over with salt and pepper. When the olive shimmers, add the chicken and sear on one side until golden (about 3 minutes) then flip and sear the second side. Once done place chicken on a platter.
  3. In the same pan, combine the butter, garlic, and orzo and cook until the garlic is fragrant and the orzo is toasted 2-3 minutes. Add the wine to the skillet and scrape up the bites on the bottom of the pan. Stir in the chicken broth, artichokes, green olives, lemon zest and juice. Increase the heat to high and bring to a boil.
  4. Return the chicken and any juices to the pan. Transfer the skillet to the oven and roast for about 15 minutes.
  5. Once out of the oven top with dill and Feta cheese (My crew likes a lot of feta).
    Happy Eating!!