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One Pot Skillet Lemon Chicken with Artichokes<\/p>\nOne Pot Skillet Lemon Chicken with Artichokes<\/p>\n
<\/p>\n
2 T. olive oil, divided<\/p>\n
1 (9-ounce) package frozen artichoke hearts, thawed<\/p>\n
1 tsp. salt, divided<\/p>\n
\u00c2\u00bd tsp. ground black pepper, divided<\/p>\n
4 (6-ounce) boneless, skinless chicken breast halves<\/p>\n
2 T. unsalted butter<\/p>\n
1 medium onion, cut into \u00c2\u00bd-inch pieces<\/p>\n
3 garlic cloves, minced<\/p>\n
1\u00c2\u00bd cups orzo pasta (about 8 ounces)<\/p>\n
\u00c2\u00bc cup fresh lemon juice<\/p>\n
2\u00c2\u00bd cups unsalted chicken broth<\/p>\n
2 T. chopped fresh parsley<\/p>\n
<\/p>\n
Preheat the oven to 400\u00c2\u00b0F. Heat 1 T. of the oil in a large ovenproof skillet over medium-high heat. Add the artichoke hearts, \u00c2\u00bc tsp. of the salt, and \u00e2\u2026\u203a tsp. of the pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.\u00c2\u00a0 Season the chicken with \u00c2\u00bd tsp. of the salt and \u00c2\u00bc 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 \u00c2\u00bc tsp. salt and \u00e2\u2026\u203a 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\u00c2\u00b0F and the orzo is cooked through, about 15 minutes. Stir in the parsley just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
One Pot Skillet Lemon Chicken with Artichokes 2 T. olive oil, divided 1 (9-ounce) package frozen artichoke hearts, thawed 1 tsp. salt, divided \u00c2\u00bd tsp. ground black pepper, divided 4 (6-ounce) boneless, skinless chicken breast halves 2 T. unsalted butter 1 medium onion, cut into \u00c2\u00bd-inch pieces 3 garlic cloves, minced 1\u00c2\u00bd cups orzo pasta (about 8 ounces) \u00c2\u00bc cup fresh lemon juice 2\u00c2\u00bd cups unsalted chicken broth 2 T. chopped fresh parsley Preheat the oven to 400\u00c2\u00b0F….<\/p>\n