Print

Ina Garten’s Crispy Chicken With Lemon Orzo Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

Ina Garten’s Crispy Chicken with Lemon Orzo is a delightful dish featuring perfectly crispy skin-on chicken breasts roasted and finished in brown butter, paired with a fresh and tangy lemon orzo salad studded with feta and herbs. This elegant yet approachable recipe balances rich, savory flavors with bright citrus notes for a truly comforting meal.

Ingredients

Scale

Crispy Chicken

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

Lemon Orzo with Feta

  • 1 cup orzo
  • 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, 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 to 425°F. In a shallow bowl, combine the flour, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Remove the tenders from under the chicken breasts (save for another use) to ensure even thickness for uniform cooking.
  2. Heat Oil and Butter: In a large 12-inch cast-iron skillet over medium heat, heat the canola oil and 4 tablespoons of butter together until the butter melts and starts to sizzle.
  3. Dredge and Sear Chicken: Dredge each chicken breast in the flour mixture, shaking off any excess. Place the chicken skin side down in the hot skillet without moving it and cook for 12 minutes over medium heat to crisp the skin.
  4. Roast in Oven: Keeping the chicken skin side down, transfer the skillet to the preheated oven and roast for 10 minutes to cook through gently.
  5. Finish Chicken on Stovetop: Return the hot skillet to the stovetop over medium heat (handle will be hot). Flip the chicken skin side up and add the remaining 5 tablespoons of butter. Cook, spooning brown butter over chicken, until the butter is a nutty brown color and the chicken registers 130° to 140°F on an instant-read thermometer, about 3 to 5 minutes. 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 kosher salt and then the orzo. Bring back to a boil, then reduce heat and simmer uncovered until orzo is al dente, about 9 to 11 minutes. Drain thoroughly.
  7. Prepare Lemon Orzo Salad: Transfer the cooked orzo to a medium bowl. Stir in the lemon zest, lemon juice, olive oil, fresh dill, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Fold in the diced feta gently to preserve its texture.
  8. Plate and Serve: Divide the orzo salad evenly among four plates. Transfer chicken breasts to a cutting board and slice each crosswise into thick pieces. Arrange one sliced chicken breast on each plate over the orzo. Spoon a few tablespoons of the browned butter from the skillet over the chicken, squeeze fresh lemon juice on top, and sprinkle with salt. Serve immediately with lemon wedges on the side.

Notes

  • Removing tenders from chicken breasts ensures even cooking and crispiness.
  • Use a cast-iron skillet for best results because it retains heat well and is oven-safe.
  • Monitor the butter carefully to avoid burning; it should be golden brown and nutty in aroma.
  • Use European-style butter for richness and flavor depth.
  • Adjust seasoning with salt and lemon based on your taste preferences.
  • Leftover tenders can be used in salads or other small dishes.

Keywords: Ina Garten, crispy chicken, lemon orzo, Greek feta, roasted chicken, brown butter, lemon zest, one skillet chicken, easy dinner

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