Ina Garten Crispy Chicken With Lemon Orzo

Ina Garten’s Crispy Chicken with Lemon Orzo is made with chicken breasts, all-purpose flour, canola oil, unsalted butter, parsley, lemon, and orzo. This delicious Crispy Chicken with Lemon Orzo recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 4 people.

This Crispy Chicken with Lemon Orzo Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 160g / ⅔ cup all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 4 boneless chicken breasts, skin-on (225g / 8 oz each)
• 60ml / ¼ cup canola oil
• 125g / 9 tablespoons unsalted butter, divided
• 2 tablespoons minced fresh parsley
• 1 lemon, cut into 8 wedges
• Lemon Orzo with Feta

How To Make Crispy Chicken With Lemon Orzo?

1. Preheat the oven: Preheat the oven to 230°C / 450°F.
2. Prepare the flour mixture: In a shallow bowl, mix 160g / ⅔ cup flour, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.
3. Prep the chicken: Remove the tenders from the underside of the chicken breasts to ensure even cooking. Set the tenders aside for another use.
4. Cook the chicken: Heat 60ml / ¼ cup canola oil and 4 tablespoons butter in a large (12-inch) cast-iron skillet over medium heat. Once the butter has melted and is sizzling, dredge each chicken breast in the flour mixture, shaking off excess flour. Place the chicken skin-side down in the skillet and cook for 12 minutes without moving.
5. Roast the chicken: Keeping the chicken skin-side down, transfer the skillet to the preheated oven and roast for 10 minutes.
6. Return to stovetop: Carefully place the skillet back on the stovetop (watch out, the handle will be hot!). Turn the chicken skin-side up. Add the remaining 5 tablespoons butter and cook for an additional 3 to 5 minutes, until the butter is a nutty brown color and the chicken is just cooked through (internal temperature should be 54-60°C / 130-140°F).
7. Finish and serve: Off the heat, sprinkle minced parsley over the chicken. Slice each chicken breast crosswise. Serve with Lemon Orzo with Feta, drizzle the brown butter over the chicken, and squeeze lemon wedges on top. Add extra lemon wedges to the plate.

Recipe Tips:

• Pat the chicken dry before dredging: Ensure the chicken is dry before coating it with flour. This helps the skin get extra crispy when cooked.
• Use a cast-iron skillet: A cast-iron skillet holds heat well, which helps the chicken cook evenly and develop a golden-brown crust.
• Don’t overcrowd the pan: Make sure the chicken breasts have space in the pan so they can crisp up instead of steaming.
• Monitor the butter carefully: When adding butter towards the end, watch it closely. You want it to turn nutty brown, not burn.
• Use a thermometer to check doneness: For perfectly cooked chicken, use an instant-read thermometer to make sure it reaches 54-60°C / 130-140°F.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Crispy Chicken with Lemon Orzo cool to room temperature. Once cooled, store the chicken and orzo separately in airtight containers. Refrigerate for up to 3 days.
• Freeze: After cooling, you can freeze the chicken, but it’s best not to freeze the orzo, as it may get mushy. Wrap the chicken tightly in plastic wrap or foil and place in a freezer-safe container. Freeze for up to 2 months. To thaw, leave the chicken in the fridge overnight before reheating.
• Reheat: Place the chicken on a microwave-safe plate, cover it with a damp paper towel, and heat in 30-second intervals on medium power until warm. Microwave the orzo separately in a covered dish for 1-2 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 815
• Total Fat: 48g
• Saturated Fat: 16.5g
• Cholesterol: 185mg
• Sodium: 750mg
• Potassium: 600mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 34g

Try More Ina Garten Recipe:

• Ina Garten Tomato & Goat Cheese Crostata
• Ina Garten Mushroom Bolognese
• Ina Garten Baked Raclette
• Ina Garten Creamy Chicken Thighs with Lemon & Thyme