Ingredients

2/3 cup all-purpose flour

Kosher salt

Freshly ground black pepper

4 (8-oz.) boneless, skin-on chicken breasts

1/4 cup canola oil

9 tablespoons good European-style unsalted butter (such as Plugrá), divided

2 tablespoons minced fresh parsley

1 cup orzo

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

2 tablespoons good olive oil

1 tablespoon minced fresh dill

1 cup small-diced feta, preferably Greek (4 oz.)

1 lemon, cut into 8 wedges

Instructions

Step 1: Arrange a rack in the center of the oven and preheat it to 425°F (220°C). In a shallow bowl, combine the flour, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Remove the tenders from the underside of the chicken breasts and save them for another use to ensure even cooking thickness.

Step 2: Heat the canola oil and 4 tablespoons of butter in a large 12-inch cast-iron skillet over medium heat until the butter melts and starts to sizzle.

Step 3: Dredge each chicken breast in the flour mixture, shaking off any excess. Place the chicken skin side down in the skillet and cook over medium heat without moving for 12 minutes.

Step 4: While keeping the chicken skin side down, transfer the skillet to the preheated oven and roast for 10 minutes.

Step 5: Return the skillet to the stovetop over medium heat (use caution, the handle will be hot). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and cook until the butter turns a nutty brown and the chicken is just cooked through (an instant-read thermometer should read 130° to 140°F), about 3 to 5 minutes. Remove from heat and sprinkle with parsley.

Step 6: In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons of salt, stir in the orzo, return to a boil, then simmer uncovered until the orzo is al dente, about 9 to 11 minutes. Drain well.

Step 7: Transfer the orzo to a medium bowl. Stir in lemon zest, lemon juice, olive oil, fresh dill, 2 teaspoons of salt, and 1 teaspoon of pepper. Gently fold in the diced feta.

Step 8: Divide the lemon orzo with feta among four plates. Slice each chicken breast crosswise into thick slices, arrange the slices on the plates alongside the orzo, and spoon a few tablespoons of the browned butter from the skillet over the chicken. Serve hot with lemon wedges to squeeze over the dish, and add a sprinkle of salt if desired.

Tips & Variations

To ensure crispy skin, do not move the chicken while it cooks skin side down in the skillet.

Use high-quality butter and olive oil for the best flavor in both the chicken and orzo.

Substitute fresh dill with fresh thyme or oregano for a different herbaceous note.

If you prefer, add a handful of spinach or arugula to the orzo for extra greens.

For a little extra richness, toss the orzo with a splash of cream before adding the feta.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skin-on chicken thighs work well for this recipe and tend to stay juicier. Adjust the cooking time slightly, as thighs may take a few minutes longer to cook through.

What if I don’t have feta cheese?

If feta is unavailable, you can substitute with goat cheese or omit it entirely. The orzo will still be flavorful with the lemon, herbs, and olive oil.