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South Korea Part Two: Going for Gold.
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One Skillet Lemon Butter Chicken and Orzo, just what tonight needs.
You guys, I am not going to lie, at this point I really don’t even know what day it is. This entire time I’ve been in South Korea, I think I have asked what day it is and what the time is over and over again. South Korea is one day and sixteen hours ahead of MST, so the jet leg struggle was, and is, real. Because of work, I needed to be going back and forth between US time and Korean time and for me, it just got way too confusing.
By the time you all read this I should hopefully be home, as I am heading out in a couple of hours with a few family members along with me. I am currently writing this post while sitting in a hotel room in Seoul, trying to catch up on work…and scrolling through all the AMAZING comments, social media tags, and press from the last three days. It’s truly amazing. Thanks for the support you all are showing my brother. He’s living up this gold medal win (well sort of, the jet lag on this quick trip cannot be fun) and traveling around with my brother Malachi, doing a quick US press tour. However, they’ll both be back on a plane to South Korea in a couple of days, as Red needs to start practice for Men’s Snowboard Big Air.
Crazy, crazy ride those two are on…
I mean, did you catch Red on Jimmy Kimmel Live Tuesday night? Here’s the link if you’d like to watch.
And that’s your quick Red and Kai update for the day. Let’s talk food, because you know, that is what I do best.
While the food here in South Korea has been awesome…there’s been a lot of Korean Beef, ramen, and we had some amazing dumplings yesterday in Seoul…I must say, I’m looking forward to heading home and cooking up some of my favorite comfort meals, like this easy one skillet chicken dinner.
I made this before we left for Korea and it was the perfect easy, healthy, cozy dinner to eat the day before a long flight. Plus, it’s full of carbs, lemon, and veggies, so very much my kind of food.
The chicken is pan seared along with some fresh lemon slices and a little butter. The chicken becomes crispy, and the lemon slices caramelize, making them sweet enough to eat. I am aware that eating the whole lemon, peel and all, is still a little odd to many of you, but try it out this way. I promise, it’s so good.
The chicken and lemon alone could be an awesome recipe, classic and delicious, but me being me, I needed to add a little more to the recipe, so in came the orzo.
I mean, obviously, you have to have the carbs, you just do.
You could certainly use quinoa or another grain, but if I were you, I’d go with the orzo. It’s just fitting with this recipe and so delicious in the lemon butter sauce.
This recipe is not only delicious, it’s also super easy…one skillet, under an hour, and uses mostly pantry staple ingredients.
Cool. Cool.
It’s a crowd pleaser, and actually comes out of the oven looking relatively pretty. I threw on some fresh dill for color and served the chicken and orzo up right out of the skillet. Perfect for easy weeknight dinners or even entertaining.
Also, I get a lot of questions about what my favorite cast iron skillet is…I always, always use Staub. The ten and twelve inch are my favorites, I used the twelve inch for this recipe.
If I wasn’t getting home so late tonight, I’d for sure be making this for dinner. Instead, this will definitely be on my table as Friday night’s meal.
Can’t wait to start getting caught up on everything at home. Sorry for being MIA with comments this past week, I will be catching up soon. Thanks for all the messages!
Watch the How To Video Here:
One Skillet Lemon Butter Chicken and Orzo
Servings: 6 servings
Calories Per Serving: 337 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound chicken breasts or small thighs
- kosher salt and pepper
- 1 Meyer or regular lemon, sliced
- 2 tablespoons butter
- 1 clove garlic, minced or grated
- 1 cup orzo pasta
- 1/3 cup white wine
- 2 1/2 cups low sodium chicken broth
- 1/2 a bunch kale, roughly torn
- juice of 1 lemon
- 1 tablespoon chopped fresh dill
Instructions
- 1. Preheat the oven to 400 degrees F.2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. 3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken. 4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast, uncovered for 15 minutes or until the chicken is cooked through.4. Serve the chicken topped with fresh dill and lemon zest. EAT!
Chicken dinner for the win…or the GOLD?! I dunno, but clearly I am still way too excited that my brother is an Olympic Gold Medalist. No big deal or anything…
I followed the recipe to the letter and found it waay to lemon juicy and winey and not enough pasta for 2 of us let alone 6. Next time will use more stock and less lemon juice and wine – did I do something wrong?
Hi Tori,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear it was not enjoyed. Was there anything you adjusted? Did you use orzo? Let me know how I can help! xx
Agh I used a regular lemon not a meyer lemon! That could be it couldnt it?
But still one cup of dry orzo for 6 people doesn’t seem much? Thank you!
Ahhh could be!! The orzo with the chicken is usually good for 6 people, but if you are worried, you could double the recipe! xx
This recipe has become a staple in our home. We love it. Recently, with no kale on hand, we subbed in brussel sprouts and it was also delicious. Still prefer the kale, but there is room to play with this dish.
Hey Jocelyn,
Thanks so much for making this recipe so often and sharing your feedback! I am so glad to hear it is always enjoyed! xx
I wanted to love this but did not. I think it was my fault because I burned the drippings a bit before I deglazed and I think they made the whole thing bitter. I think I would also stir in lemon juice at end if I did again.
Hi Diane,
So sorry to hear this, please let me know if there is anything that I can help with! xx
I make this weekly for my husband – it’s a staple in our home! Thank you Tieghan for the yummy recipe!!!
Hey Abbi,
Fantastic!! I love that this recipe always turns out tasty for you, thanks so much for making it so often! xx
Dish was wonderful and only lasted a meal even though it fed six it fed us all with seconds even the little one loved it. Making again but since I don’t have orzo I’m using pastina
Hey Sharon,
Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! xT
Planning on making this soon! Any particular white wine you’d recommend?
Hi Briana,
I like to use a Chardonnay! I hope you love this recipe, please let me know how it turns out! xTieghan
Hi, Tieghan! This sounds amazing and I cannot wait to give it a try. Saw a similar recipe using cod in your cookbook that looked delicious too! If my family is not a fan of orzo, can I follow the same instructions and replace it with a rice? Thanks so much!
Hey Karen,
Sure, the rice is going to take a bit longer to cook so you will just need to adjust your cook time accordingly. Please let me know if you have any other questions, I hope you love this recipe! xTieghan
I LOVE this recipe. It’s the only one I’ve ever followed the measurements exaxtly ☺️ However, chicken needs to be in the oven for at least 23 minutes to be finished, according to my meat thermometer.
Hi Shea,
Happy Tuesday! I love to hear that this recipe was enjoyed, thanks a lot for making it! The chicken can differ based on the thickness:) xx
I love all your recipes but was disappointed by this one. Chicken was bland and the dish was way too lemony. Bummer…
Hi Victoria,
Thanks for giving this recipe a try and sharing your feedback, so sorry it was not enjoyed! xTieghan
Delicious! How would you suggest making for a larger party of 8+ people?
Hey there,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! I would do 2 skillets! xx
This has become a staple in my household. I add chicken stock seasoning to the chicken as well though, and artichoke hearts right before putting into the oven. Really love the flavor and texture the artichoke hearts add. Definitely a fantastic recipe!
Hey Samantha,
Amazing! Thanks for sharing your feedback and making this recipe so often, I am so glad it is always enjoyed:)
A weekly favorite meal in my household and absolutely delicious. I added more garlic and seasoned the chicken with some other seasonings, but otherwise follow the recipe exactly. My 4 and 2 year old devour this dish every time.
Hey there,
Thanks for your comment! So glad to hear that this dish is always enjoyed, thanks a lot for making it so often! ?xTieghan
Hi! Could you recommend which size Staub cast iron pan to purchase for your one pan meals… 11″, 12″ or 13″? Thanks!
Hi Pam,
My go to pan is the 12 inch skillet:) Let me know if you have any other questions! xTieghan
This has become a go to recipe in our house, which is saying something since I live with three picky eaters (two kids and a husband) who won’t eat kale ANY OTHER WAY than this dish. My nine year old loves it so much he hoards the leftovers and gloats when I don’t get any. Yep, I’m raising a gentleman. Thank you for helping me find something other than tacos and grilled chicken that these kids will eat!
Hey Stephanie,
LOL love this!! Thank you so much for making this recipe so often, love to hear your family enjoys this dish! xTieghan
I do not have a cast iron skillet or Dutch oven? Best way to overcome this?
Hi Amanda,
I would start the recipe in any other skillet that you have and then transfer to an oven safe baking dish to finish the recipe. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
I put this together this morning and held it in a 9×9 in the fridge until my son’s basketball scrimmages were over. It held beautifully! I did have to bake it for about 30 mins so that the chicken was cooked through, but it remained juicy.
It’s delicious!! Light, but filling because of the orzo, and we love the slices of lemon!! Easy! One pan! Juicy! I will definitely make this again!
Hey Carolyn,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
Can this be made ahead of time and then finished by baking in the oven until cooked thru?
Hi Laurel,
Sure, that would work for you. Please let me know if you have any other questions, I hope you love the recipe! xx
So delicious and not many ingredients. I added another pound of chicken and the recipe still was perfection. No complaints about this dish, filling, healthy, and very flavorful.
Hi Sarah,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT