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Ina Garten’s Crispy Chicken With Lemon Orzo Recipe

★★★★★

4.8 from 116 reviews
  • Author: Mariam
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Ina Garten’s Crispy Chicken with Lemon Orzo is a delightful dish featuring perfectly seared, crispy-skinned chicken breasts served alongside a fresh, tangy lemon orzo with feta cheese. The chicken is cooked in butter and canola oil, roasted to juiciness, then finished with nutty brown butter and fresh herbs. The lemon orzo is bright and herbaceous, enhanced with fresh dill, lemon zest, and juicy feta, making this an elegant yet approachable meal perfect for any occasion.

Ingredients

Scale

Chicken

  • 2/3 cup all-purpose flour
  • Kosher salt, as needed (approx. 4 tsp. total)
  • Freshly ground black pepper, as needed (approx. 2 tsp. total)
  • 4 (8-oz.) boneless, skin-on chicken breasts
  • 1/4 cup canola oil
  • 9 tbsp. good European-style unsalted butter (such as Plugrá), divided
  • 2 tbsp. minced fresh parsley

Lemon Orzo with Feta

  • 1 cup orzo pasta
  • 2 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. good olive oil
  • 1 tbsp. minced fresh dill
  • 1 cup small-diced feta cheese, preferably Greek (4 oz.)
  • 1 lemon, cut into 8 wedges

Instructions

  1. Preheat and prepare flour mixture: Arrange a rack in the center of the oven and preheat it to 425°F. In a shallow bowl, combine 2/3 cup flour with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Remove the tenders from the underside of the chicken breasts and save them for another use to ensure even thickness for cooking.
  2. Heat oil and butter: In a large 12-inch cast-iron skillet over medium heat, add 1/4 cup canola oil and 4 tablespoons of the butter. Heat until the butter has melted and begins to sizzle.
  3. Dredge and sear chicken: Dredge each chicken breast in the flour mixture, shaking off excess flour. Place the chicken skin-side down in the hot skillet and cook over medium heat without moving it for 12 minutes to crisp the skin.
  4. Roast chicken: Carefully transfer the skillet (skin side down) into the preheated oven and roast the chicken for 10 minutes. This ensures even cooking through roasting.
  5. Finish chicken on stovetop: Remove the skillet from the oven and return it to the stovetop over medium heat (be cautious of the hot handle). Flip the chicken skin-side up, add the remaining 5 tablespoons butter, and continue cooking until the butter turns a nutty brown and the chicken is just cooked through, around 3 to 5 minutes. The internal temperature should reach 130° to 140°F. Remove from heat and sprinkle the chicken with minced fresh parsley.
  6. Cook orzo: In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the 1 cup of orzo. Cook uncovered, simmering, until the orzo is al dente, about 9 to 11 minutes. Drain well.
  7. Prepare lemon orzo: Transfer the drained orzo to a medium bowl. Stir in 2 teaspoons finely grated lemon zest, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 tablespoon minced fresh dill, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Gently fold in 1 cup small-diced feta cheese.
  8. Serve: Divide the lemon orzo among 4 plates. Transfer the chicken breasts to a cutting board and slice each breast crosswise into thick slices. Arrange one chicken breast per plate over the orzo. Spoon a few tablespoons of the nutty brown butter from the skillet over each breast. Add a squeeze of fresh lemon juice, sprinkle with a pinch of salt, and serve immediately with fresh lemon wedges on the side.

Notes

  • Removing chicken tenders helps ensure even thickness and more consistent cooking.
  • Using European-style unsalted butter enhances the flavor and browning compared to regular butter.
  • Use a meat thermometer to check doneness; chicken is safe at 165°F but tastes moist at 130°–140°F in this recipe due to carryover cooking.
  • If you don’t have a cast-iron skillet, use a heavy oven-safe skillet.
  • The lemon orzo can be prepared ahead and served at room temperature if desired.
  • Adjust salt amounts according to taste and saltiness of the feta cheese.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

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

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