ClosePhoto:Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfActive Time:20 minsTotal Time:30 minsServings:4 servingsPhotographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfCook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1poundboneless, skinless chicken thighs, cut into 1 1/2-inch pieces3/4teaspoonsalt, divided1/4teaspoonground pepper2tablespoonsunsalted butter1lemon, cut into 1/4-inch slices1cupwhole-wheat orzo2teaspoonsminced garlic1/3cupdrywhite wine1 1/2cupsunsalted chicken broth8cupschopped stemmed curlykale2tablespoonsdrained non-pareilcapers, chopped1tablespoonchopped fresh flat-leafparsleyDirectionsPreheat oven to 400°F.Heat oil in a large cast-iron skillet over medium-high heat. Toss chicken in a medium bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Add the chicken to the pan; cook until golden on both sides, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe the pan clean.)Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfAdd butter and lemon slices to the pan. Cook until lemon is golden on both sides, about 1 minute. Transfer the lemon to the plate with the chicken. (Do not wipe the pan clean.)Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfAdd orzo and garlic to the pan. Cook, stirring often, until the garlic is fragrant and the orzo is lightly toasted, 2 to 3 minutes. Add wine; cook, stirring constantly, until mostly absorbed, about 1 minute. Add broth, kale, capers and the remaining 1/4 teaspoon salt. Bring to a boil over high heat; stir. Return the chicken, lemon slices and any accumulated juices to the pan.Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfTransfer to the oven and bake, uncovered, until an instant-read thermometer inserted in the thickest piece of chicken registers 165°F and the orzo is tender, about 10 minutes. Sprinkle with parsley.Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfNutrition InformationServing Size: about 2 cupsCalories 414, Fat 15g, Saturated Fat 5g, Cholesterol 122mg, Carbohydrates 36g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 9g, Sodium 707mg, Potassium 475mgEatingWell.com, November 2023Rate ItPrint
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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
Active Time:20 minsTotal Time:30 minsServings:4 servingsPhotographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfCook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1poundboneless, skinless chicken thighs, cut into 1 1/2-inch pieces3/4teaspoonsalt, divided1/4teaspoonground pepper2tablespoonsunsalted butter1lemon, cut into 1/4-inch slices1cupwhole-wheat orzo2teaspoonsminced garlic1/3cupdrywhite wine1 1/2cupsunsalted chicken broth8cupschopped stemmed curlykale2tablespoonsdrained non-pareilcapers, chopped1tablespoonchopped fresh flat-leafparsleyDirectionsPreheat oven to 400°F.Heat oil in a large cast-iron skillet over medium-high heat. Toss chicken in a medium bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Add the chicken to the pan; cook until golden on both sides, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe the pan clean.)Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfAdd butter and lemon slices to the pan. Cook until lemon is golden on both sides, about 1 minute. Transfer the lemon to the plate with the chicken. (Do not wipe the pan clean.)Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfAdd orzo and garlic to the pan. Cook, stirring often, until the garlic is fragrant and the orzo is lightly toasted, 2 to 3 minutes. Add wine; cook, stirring constantly, until mostly absorbed, about 1 minute. Add broth, kale, capers and the remaining 1/4 teaspoon salt. Bring to a boil over high heat; stir. Return the chicken, lemon slices and any accumulated juices to the pan.Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfTransfer to the oven and bake, uncovered, until an instant-read thermometer inserted in the thickest piece of chicken registers 165°F and the orzo is tender, about 10 minutes. Sprinkle with parsley.Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfNutrition InformationServing Size: about 2 cupsCalories 414, Fat 15g, Saturated Fat 5g, Cholesterol 122mg, Carbohydrates 36g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 9g, Sodium 707mg, Potassium 475mgEatingWell.com, November 2023Rate ItPrint
Active Time:20 minsTotal Time:30 minsServings:4 servings
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4 servings
Servings:
4 servings
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1poundboneless, skinless chicken thighs, cut into 1 1/2-inch pieces3/4teaspoonsalt, divided1/4teaspoonground pepper2tablespoonsunsalted butter1lemon, cut into 1/4-inch slices1cupwhole-wheat orzo2teaspoonsminced garlic1/3cupdrywhite wine1 1/2cupsunsalted chicken broth8cupschopped stemmed curlykale2tablespoonsdrained non-pareilcapers, chopped1tablespoonchopped fresh flat-leafparsley
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1poundboneless, skinless chicken thighs, cut into 1 1/2-inch pieces
3/4teaspoonsalt, divided
1/4teaspoonground pepper
2tablespoonsunsalted butter
1lemon, cut into 1/4-inch slices
1cupwhole-wheat orzo
2teaspoonsminced garlic
1/3cupdrywhite wine
1 1/2cupsunsalted chicken broth
8cupschopped stemmed curlykale
2tablespoonsdrained non-pareilcapers, chopped
1tablespoonchopped fresh flat-leafparsley
DirectionsPreheat oven to 400°F.Heat oil in a large cast-iron skillet over medium-high heat. Toss chicken in a medium bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Add the chicken to the pan; cook until golden on both sides, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe the pan clean.)Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfAdd butter and lemon slices to the pan. Cook until lemon is golden on both sides, about 1 minute. Transfer the lemon to the plate with the chicken. (Do not wipe the pan clean.)Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfAdd orzo and garlic to the pan. Cook, stirring often, until the garlic is fragrant and the orzo is lightly toasted, 2 to 3 minutes. Add wine; cook, stirring constantly, until mostly absorbed, about 1 minute. Add broth, kale, capers and the remaining 1/4 teaspoon salt. Bring to a boil over high heat; stir. Return the chicken, lemon slices and any accumulated juices to the pan.Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfTransfer to the oven and bake, uncovered, until an instant-read thermometer inserted in the thickest piece of chicken registers 165°F and the orzo is tender, about 10 minutes. Sprinkle with parsley.Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfNutrition InformationServing Size: about 2 cupsCalories 414, Fat 15g, Saturated Fat 5g, Cholesterol 122mg, Carbohydrates 36g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 9g, Sodium 707mg, Potassium 475mgEatingWell.com, November 2023
Directions
Preheat oven to 400°F.Heat oil in a large cast-iron skillet over medium-high heat. Toss chicken in a medium bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Add the chicken to the pan; cook until golden on both sides, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe the pan clean.)Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfAdd butter and lemon slices to the pan. Cook until lemon is golden on both sides, about 1 minute. Transfer the lemon to the plate with the chicken. (Do not wipe the pan clean.)Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfAdd orzo and garlic to the pan. Cook, stirring often, until the garlic is fragrant and the orzo is lightly toasted, 2 to 3 minutes. Add wine; cook, stirring constantly, until mostly absorbed, about 1 minute. Add broth, kale, capers and the remaining 1/4 teaspoon salt. Bring to a boil over high heat; stir. Return the chicken, lemon slices and any accumulated juices to the pan.Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfTransfer to the oven and bake, uncovered, until an instant-read thermometer inserted in the thickest piece of chicken registers 165°F and the orzo is tender, about 10 minutes. Sprinkle with parsley.Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer WendorfNutrition InformationServing Size: about 2 cupsCalories 414, Fat 15g, Saturated Fat 5g, Cholesterol 122mg, Carbohydrates 36g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 9g, Sodium 707mg, Potassium 475mg
Preheat oven to 400°F.
Heat oil in a large cast-iron skillet over medium-high heat. Toss chicken in a medium bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Add the chicken to the pan; cook until golden on both sides, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe the pan clean.)
Add butter and lemon slices to the pan. Cook until lemon is golden on both sides, about 1 minute. Transfer the lemon to the plate with the chicken. (Do not wipe the pan clean.)
Add orzo and garlic to the pan. Cook, stirring often, until the garlic is fragrant and the orzo is lightly toasted, 2 to 3 minutes. Add wine; cook, stirring constantly, until mostly absorbed, about 1 minute. Add broth, kale, capers and the remaining 1/4 teaspoon salt. Bring to a boil over high heat; stir. Return the chicken, lemon slices and any accumulated juices to the pan.
Transfer to the oven and bake, uncovered, until an instant-read thermometer inserted in the thickest piece of chicken registers 165°F and the orzo is tender, about 10 minutes. Sprinkle with parsley.
Nutrition InformationServing Size: about 2 cupsCalories 414, Fat 15g, Saturated Fat 5g, Cholesterol 122mg, Carbohydrates 36g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 9g, Sodium 707mg, Potassium 475mg
Nutrition Information
Serving Size: about 2 cupsCalories 414, Fat 15g, Saturated Fat 5g, Cholesterol 122mg, Carbohydrates 36g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 9g, Sodium 707mg, Potassium 475mg
Serving Size: about 2 cups
Calories 414, Fat 15g, Saturated Fat 5g, Cholesterol 122mg, Carbohydrates 36g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 9g, Sodium 707mg, Potassium 475mg
EatingWell.com, November 2023
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