Greek Chicken and Orzo

This recipe came from the food blog, Half Baked Harvest. A friend shared it with me as a “must try”, and I did, and now I “must share”! It is a delicious assortment of flavors, with some ingredients that I have not usually combined together. The result was a perfect one dish chicken dinner with a Greek flare that will be served at my house again!

INGREDIENTS -

1 1/2 pounds boneless, skinless chicken breasts or thighs
2 Tbsp olive oil
Sea salt and freshly ground pepper
2 Tbsp salted butter
4 garlic cloves, minced or grated
1 cup dry orzo (can use gluten free orzo)
1 cup dry white wine, such as a pinot grigio or Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 (8-ounce) jar marinated artichoke hearts, drained and roughly chopped
1/2 cup pitted green olives
Zest and juice of 1 lemon
1/2 cup cubed or crumbled feta cheese, for serving
1 tablespoon chopped fresh dill, for serving

Preheat the oven to 400 degrees.

Heat the olive oil in a large Dutch oven or cast-iron skillet over medium-high heat. Season the chicken all over with salt and pepper. When the oil is hot, add the chicken and sear until golden, 3 to 5 minutes per side. Transfer the chicken to a large plate.

In the same pan, combine the butter, garlic and orzo and cook until the garlic is fragrant and the orzo is toasted, 2 to 3 minutes. Add the wine to the skillet and scrape up any browned bits from the bottom of the pan. Stir in the chicken broth, artichokes, green olives, lemon zest and lemon juice. Increase the heat to high and bring to a boil.

Return the chicken and any juices to the pan. Transfer the dish to the oven and roast until the chicken is completely cooked through, about 15 minutes.

Divide the chicken and sauce among six plates, top with feta and fresh dill, and serve.