One Pot Skillet Lemon Chicken with Artichokes

 

2 T. olive oil, divided

1 (9-ounce) package frozen artichoke hearts, thawed

1 tsp. salt, divided

½ tsp. ground black pepper, divided

4 (6-ounce) boneless, skinless chicken breast halves

2 T. unsalted butter

1 medium onion, cut into ½-inch pieces

3 garlic cloves, minced

1½ cups orzo pasta (about 8 ounces)

¼ cup fresh lemon juice

2½ cups unsalted chicken broth

2 T. chopped fresh parsley

 

Preheat the oven to 400°F. Heat 1 T. of the oil in a large ovenproof skillet over medium-high heat. Add the artichoke hearts, ¼ tsp. of the salt, and ⅛ tsp. of the pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.  Season the chicken with ½ tsp. of the salt and ¼ tsp. of the pepper. Add the remaining 1 T. oil to the skillet and reduce the heat to medium. Add the chicken to the skillet and cook, turning once, until lightly browned on both sides, about 8 minutes. Transfer to a plate. Melt the butter in the skillet over medium heat and add the onion and garlic; cook, stirring occasionally, until it begins to soften, 1 to 2 minutes. Add the orzo and cook until it is lightly toasted, 2 to 3 minutes. Add the lemon juice and cook, stirring, for 30 seconds. Return the artichoke hearts to the pan and stir in the broth and the remaining ¼ tsp. salt and ⅛ tsp. pepper. Bring the mixture to a boil, nestle the chicken breasts on top of the orzo, and transfer to the oven. Bake until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the orzo is cooked through, about 15 minutes. Stir in the parsley just before serving.