From Serena Wolf’s Dude Diet Dinners
Artichoke hearts: If you have a Trader Joe’s, look for their grilled artichoke hearts. They come in a box. They are delicious. With the Trader Joe’s variety, I simply cut in half (or leave whole if I’m feeling lazy). Another option is Monterey Farms ArtiHearts, which you can order by the case.
A note about the recipe: In the book, the final step calls for covering the skillet with a thin layer of cheese, and broiling it. I don’t do this because: 1. I find it totally delicious with just a few handfuls of parmesan cheese stirred in at the end. 2. My children don’t yet appreciate the wonders of blistered and broiled cheese. But, I’ve included instructions for broiling if you like this idea. You’ll need 1.5 cups cheese total, if you do. Serena suggests a mix of Fontina (or Gouda or Ggruyère). If you plan on not broiling, you’ll need about 1/2 cup grated Parmesan.
- 1.25 – 1.5 lbs. boneless skinless chicken thighs, about 4
- kosher salt to taste
- freshly cracked black pepper to taste
- 1.5 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup orzo, whole wheat if you wish
- 12-oz marinated artichoke hearts, drained and roughly chopped, see notes above
- 1 tablespoon herbes de Provence
- 2.5 cups water or chicken stock
- grated cheese, Parmesan or Fontina, see notes above
- zest from 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup finely chopped parsley
- Pat the chicken dry and season all over with salt and pepper.
- Heat 1 tablespoon of the oil over medium-high heat in a large skillet (oven-proof if you plan on broiling the dish at the end, see notes above.) When the oil is hot and shimmering, add the chicken to the pan and sear for 3 minutes side, or until nicely golden. Transfer to a plate.
- Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add the garlic and orzo and cook for 2 minutes, just to lightly toast the orzo.
- Add the artichoke hearts, herbs de Provence, and water or stock to the pan and bring to a boil over high heat. Lower the heat to a simmer, return the chicken thighs to the skillet, cover and cook 15 to 20 minutes. [Note: Times will vary depending on the kind of orzo you are using, the shape of the pan, the strength of your stovetop. My orzo (not whole wheat) consistently is cooked in 15 minutes or less, so just keep an eye on things.]
- Transfer chicken thighs to a board, and chop into cubes with a knife or shred with two forks. Return the chicken to the skillet. Add the lemon zest and juice. Add a few handfuls (about 1/2 cup) of parmesan and stir to combine. Taste. Adjust with salt and pepper to taste. Add the parsley and stir to combine.
- This is where I stop (see notes above). I find it delicious as it. BUT, if you want to take it a step further, sprinkle a layer of cheese (about 1/2 to 3/4 cup) over the top and broil for 3 to 4 minutes or until cheese is bubbling and lightly browned. Keep an eye on it!
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: orzo, lemon, chicken, skillet, artichoke, hearts, casserole, cheese, one-pan