Description
Barefoot Contessa’s crispy chicken with lemon orzo delivers Mediterranean elegance on one delightful plate. Zesty lemon, perfectly golden chicken, and creamy orzo combine for a sophisticated dinner experience you’ll savor with each delectable bite.
Ingredients
Scale
Protein:
- 4 boneless, skin-on chicken breasts (about 0.5 pounds or 225 grams each)
Dry Ingredients:
- 85 grams (3 ounces) all-purpose flour
- 200 grams (7 ounces) orzo
Herbs, Seasonings, and Additional Ingredients:
- Kosher salt
- Freshly ground black pepper
- 60 milliliters (¼ cup) canola oil
- 130 grams (4.6 ounces) good European-style unsalted butter, divided
- 30 grams (1 ounce) minced fresh parsley
- 1 lemon, cut into 8 wedges
- 2 teaspoons grated lemon zest
- 30 milliliters (2 tablespoons) freshly squeezed lemon juice
- 30 milliliters (2 tablespoons) good olive oil
- 15 grams (0.5 ounces) minced fresh dill
- 100 grams (3.5 ounces) small-diced feta, preferably Greek
Instructions
- Elevate the oven temperature to 230°C (450°F), ensuring precise heat for optimal cooking.
- Create a seasoned flour coating by mixing flour with of salt and of pepper in a shallow dish. Carefully remove chicken tenders from breasts and thoroughly coat the chicken pieces in the seasoned flour mixture, gently shaking off any excess.
- Melt canola oil and of butter in a large 30-centimeter (12-inch) cast-iron skillet over medium heat. Once the butter begins to sizzle and bubble, carefully place the chicken skin-side down in the skillet. Allow the chicken to cook undisturbed for 12 minutes, developing a golden-brown crust.
- Transfer the skillet with chicken directly into the preheated oven, roasting for 10 minutes to ensure even cooking and crisp texture.
- Return the skillet to the stovetop, positioning over medium heat. Delicately flip the chicken so the skin faces upward, then add the remaining of butter. Continue cooking for 3-5 minutes until the butter transforms into a rich, nutty brown color and the chicken reaches an internal temperature of 55-60°C (131-140°F).
- Sprinkle freshly chopped parsley over the chicken, adding a vibrant burst of herbal freshness.
- Fill a large saucepan with 2 liters () of water and bring to a rolling boil. Introduce of salt and the orzo pasta. Once the water returns to a boil, simmer for 9-11 minutes until the orzo reaches a perfectly tender al dente consistency. Drain the pasta thoroughly.
- In a mixing bowl, combine the drained orzo with lemon zest, freshly squeezed lemon juice, extra virgin olive oil, chopped dill, an additional of salt, and of pepper. Gently fold in crumbled feta cheese, creating a bright and tangy pasta accompaniment.
Notes
- Achieve a crispy exterior by patting the chicken dry before seasoning, ensuring maximum browning potential.
- Cast-iron skillets distribute heat evenly, creating the perfect golden-brown crust on your chicken.
- Resting the meat after cooking allows juices to redistribute, guaranteeing a tender and succulent bite.
- Cooking orzo just until al dente maintains its delightful texture and prevents mushy pasta.
- Chopped fresh parsley adds a vibrant burst of color and bright, herbaceous flavor to the final dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 815
- Sugar: 1g
- Sodium: 750mg
- Fat: 48g
- Saturated Fat: 16.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 185mg