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Ina Garten’s Crispy Chicken With Lemon Orzo Recipe

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★★★★★

4.5 from 128 reviews

Ina Garten’s Crispy Chicken with Lemon Orzo features perfectly seasoned, pan-roasted chicken with a crispy skin served alongside bright and tangy lemon-infused orzo studded with creamy feta and fresh herbs, making for a delicious and elegant meal that’s perfect for any dinner occasion.

Ingredients

Scale

Crispy Chicken

  • 2/3 cup all-purpose flour
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 4 (8-ounce) boneless, skin-on chicken breasts
  • 1/4 cup canola oil
  • 9 tablespoons unsalted European-style butter (such as Plugrá), divided
  • 2 tablespoons minced fresh parsley

Lemon Orzo with Feta

  • 1 cup orzo pasta
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons good quality olive oil
  • 1 tablespoon minced fresh dill
  • 1 cup small-diced feta cheese, preferably Greek (4 ounces)
  • 1 lemon, cut into 8 wedges (for serving)

Instructions

  1. Prepare the Chicken: Arrange a rack in the center of the oven and preheat it to 425°F (220°C). In a shallow bowl, mix the flour, 2 teaspoons salt, and 1 teaspoon pepper. Remove the tenders from the underside of the chicken breasts to ensure even thickness for uniform cooking.
  2. Heat the Pan: Place a large 12-inch cast-iron skillet over medium heat. Add the canola oil and 4 tablespoons of the butter. Allow the butter to melt and start sizzling gently.
  3. Dredge and Cook Chicken: Coat each chicken breast in the seasoned flour mixture and shake off excess. Place the chicken skin side down in the hot skillet. Cook without moving for 12 minutes, ensuring the skin crisps evenly.
  4. Roast in Oven: Keeping the chicken skin side down, transfer the skillet to the preheated oven and roast for 10 minutes.
  5. Finish on Stovetop: Carefully return the skillet to the stovetop over medium heat (beware of the hot handle). Flip the chicken so the skin side is up. Add the remaining 5 tablespoons of butter and cook, occasionally spooning the nutty browned butter over the chicken, until the chicken is cooked through and an instant-read thermometer reads between 130° to 140°F, about 3 to 5 minutes. Remove from heat and sprinkle with minced parsley.
  6. Cook the Orzo: In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons of salt, then the orzo. Bring back to a boil and simmer uncovered until al dente, about 9 to 11 minutes. Drain well.
  7. Toss Orzo with Flavorings: Transfer the drained orzo to a medium bowl. Add the lemon zest, lemon juice, olive oil, minced dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the diced feta cheese gently.
  8. Plate and Serve: Divide the lemon orzo with feta among 4 dinner plates. Slice each chicken breast crosswise into thick slices and arrange one breast per plate atop the orzo. Spoon some of the nutty brown butter from the skillet over the chicken. Add a squeeze of fresh lemon juice and a sprinkle of salt. Serve hot with lemon wedges on the side.

Notes

  • Removing the tenders from the chicken breasts ensures they cook evenly and the breasts have uniform thickness.
  • Use an instant-read thermometer to avoid overcooking the chicken; 130° to 140°F is optimal for juicy, perfectly cooked chicken.
  • The nutty browned butter adds deep flavor and richness—do not skip the step of spooning it over the chicken before serving.
  • European-style unsalted butter like Plugrá provides a richer butter flavor and better browning than regular butter.
  • This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

Keywords: Ina Garten, Crispy Chicken, Lemon Orzo, Roasted Chicken, Feta, Lemon, Dinner Recipe, Easy Chicken Recipe

Find it online: https://thefoodrecipe.com/ina-gartens-crispy-chicken-with-lemon-orzo-recipe/