Ingredients

2/3 cup all-purpose flour

Kosher salt

Freshly ground black pepper

4 (8-oz.) boneless, skin-on chicken breasts

1/4 cup canola oil

9 tablespoons good European-style unsalted butter (such as Plugrá), divided

2 tablespoons minced fresh parsley

1 cup orzo

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

2 tablespoons good olive oil

1 tablespoon minced fresh dill

1 cup small-diced feta, preferably Greek (4 oz.)

1 lemon, cut into 8 wedges

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 425°F (220°C). In a shallow bowl, combine the flour, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Remove the tenders on the underside of the chicken breasts and save for another use to ensure the breasts cook evenly.

Step 2: In a large 12-inch cast-iron skillet over medium heat, heat the canola oil and 4 tablespoons of butter until the butter melts and begins to sizzle.

Step 3: Dredge the chicken breasts in the flour mixture, shaking off any excess. Place the chicken skin-side down in the skillet and cook without moving for 12 minutes.

Step 4: With the chicken still skin-side down, transfer the skillet to the oven and roast for 10 minutes.

Step 5: Carefully return the skillet to the stovetop over medium heat (handle will be hot). Turn the chicken skin-side up, add the remaining 5 tablespoons of butter, and cook until the butter turns a nutty brown color and the chicken reaches an internal temperature of 130° to 140°F, about 3 to 5 minutes. Remove from heat and sprinkle with minced parsley.

Step 6: For the lemon orzo, bring 2 quarts of water to a boil in a large saucepan. Add 2 teaspoons of salt, then the orzo. Cook uncovered until al dente, about 9 to 11 minutes. Drain well.

Step 7: Transfer the orzo to a medium bowl. Stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the diced feta.

Step 8: To serve, divide the orzo among 4 plates. Slice each chicken breast crosswise into thick slices and arrange on top of the orzo. Spoon a few tablespoons of the brown butter over the chicken, squeeze fresh lemon juice on top, and sprinkle with salt. Serve hot with lemon wedges on the side.

Tips & Variations

Use a cast-iron skillet for perfectly crispy skin and even heat.

Fresh herbs like parsley and dill really brighten the flavor—feel free to adjust quantities to taste.

For a dairy-free version, omit the butter and feta, and use olive oil instead.

If you prefer, substitute orzo with other small pasta shapes like couscous or Israeli couscous.

Storage

Store leftover chicken and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over medium-low heat to maintain crispiness, and warm the orzo in the microwave or on the stovetop with a splash of water or olive oil to prevent drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skin-on chicken thighs work well for this recipe and can provide even juicier results. Adjust cooking time as needed to ensure they are cooked through.

How do I know when the chicken is cooked properly?

Use an instant-read thermometer inserted into the thickest part of the chicken. It should register between 130°F and 140°F for juicy, perfectly cooked chicken. Resting the meat after cooking will help reach a safe internal temperature and redistribute juices.