Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1.5 cups dry orzo pasta
  • 2 cloves garlic, thinly sliced
  • 1 medium shallot, finely minced
  • 3 cups low-sodium chicken stock
  • 2 large lemons, zested and juiced
  • 0.25 cup fresh parsley, roughly chopped
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp cold unsalted butter

Instructions:

  1. Season the chicken pieces with kosher salt and black pepper.
  2. Heat the olive oil in a 12-inch cast iron skillet or heavy-bottomed sauté pan over medium-high heat until shimmering.
  3. Add the chicken in a single layer, ensuring not to crowd the pan. Sear until the edges are crispy and mahogany-colored, about 5-6 minutes until golden and crackling on all sides.
  4. Remove the chicken from the pan and set aside. In the same pan, add the finely minced shallot. Sauté for 2-3 minutes until translucent and fragrant. Add the 2 cloves of thinly sliced garlic and cook for 30 seconds more.
  5. Pour the 1.5 cups dry orzo directly into the pan with the aromatics. Stir constantly for 2 minutes until the pasta smells nutty and some grains turn a light tan color.
  6. Pour in 3 cups of chicken stock and the juice of 1 lemon. Use your spatula to scrape up all the brown bits from the bottom. Bring the mixture to a gentle boil, then reduce the heat to low.
  7. Add the seared chicken (and any juices from the plate) back into the skillet. Cover with a lid and simmer for 10-12 minutes until the liquid is mostly absorbed and the orzo is tender.
  8. Remove the pan from the heat. Stir in the zest of 2 lemons, the remaining lemon juice, 0.5 cup Parmesan, 0.25 cup chopped parsley, and 1 tbsp cold unsalted butter.
  9. Cover the pan and let it sit for 3 minutes. This allows the starch to set and the chicken to reach its final internal temperature of 165°F. Give it one last stir and serve immediately.