Lemon Butter Chicken and Orzo

Updated at: Thu, 17 Aug 2023 03:12:07 GMT

Step 1

1. Preheat oven to 400°F. Dry chicken well and season generously with salt and pepper on both sides. Heat 1 tablespoon butter in a large cast-iron or other ovenproof skillet set over medium-high. Add chicken, skin side down, in a single layer. To get an even sear, place another heavy skillet on top of chicken, pressing it down. Cook until skin is crisp and deep golden brown, 10-12 minutes. Remove chicken to a plate and set aside. It will not be fully cooked at this point.

Step 2

2. Add mushrooms and leeks and cook, scraping up any brown bits from the pan and stirring occasionally, until leeks are wilted and mushrooms are light brown, about 7 minutes. Add garlic and thyme, season with salt and pepper and cook until garlic is fragrant, about 1 minute. Stir in orzo and cook until toasty smelling, about 3 minutes. Pour in sherry and stir, until liquid is evaporated, about 1 minute. Add 3 cups broth, bring to a simmer and cook, stirring often, for 5 minutes. Nestle chicken back in pan, skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through (it should register 165ºF on a thermometer) and orzo is tender, about 15 minutes

Step 3

3. Remove from oven and transfer chicken to a platter. Stir orzo and, if dry, stir in the last ½ cup broth. Stir in lemon juice, zest and remaining 1 tablespoon butter. Fold in baby spinach, a handful at a time, until wilted. Taste orzo for seasoning. Serve with lemon wedges.

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