Anyone who has been reading along here for a bit knows I love my cast iron skillet. It belonged to my mother, who decided to give it to me after I told her I wanted her to leave it to me in her will. "Can I just give it to you now?" And I've been using it multiple times a week ever since. Whether I'm making a deep dish pizza or a fun casserole, cast iron is the way to go. And few dishes really make cast iron cookware skin like a good chicken and pasta dinner. So grab your skillets (don't worry - other oven-safe skillets will also work) and get ready to wow everyone around your table.
You can substitute a teaspoon or two of dried dill for the fresh stuff and a different short pasta will work if you don't have orzo. Spinach, collard greens, or another hearty green can be substituted for the kale. But stick with chicken thighs here and use fresh lemon for this dish. I happened to have fresh Meyer lemons, which really shined in this meal, but any variety of fresh lemon will do.
This is technically a one pan meal, but a light salad on the side will be nice. That said, if you just pour a cold beverage and dig in, no one is gonna complain and once they take a bite, don't be surprised if you hear cheering. Enjoy!
Cast Iron Lemon Butter Chicken & Orzo
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- ¼ cup minced red onion
- 1 teaspoon smoked paprika
- 2 tablespoons chopped fresh dill
- Kosher salt and black pepper, to taste
- 5-6 chicken thighs, bone in and skin on
- 3 tablespoons butter
- 1 lemon, zested and juiced
- 1 ½ cups orzo pasta
- 3 cups chicken broth
- 2 cups chopped kale
- ½ cup chopped sun dried tomatoes
Preheat the oven to 400° F.
In a bowl, mix 2 tablespoons of the olive oil, plus the next seven ingredients (Dijon mustard through kosher salt and black pepper) together. Add the chicken and toss well to combine.
Heat the remaining 1 tablespoon olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter, lemon zest, and lemon juice.
Add the orzo. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and sun dried tomatoes. Season with salt and pepper. Bring to a boil over high heat. Bake, uncovered, for 20 minutes or until the chicken is cooked through. Serve hot.
- Yields: 5-6 servings
- Preparation Time: 45 minutes