Winter cooking is among my favorite – the oven is warming both to the kitchen and to my spirit. Aromas rich and comforting in the quiet of February set me at ease as I begin to pine for warmer days ahead.
With winter lemons on my counter, a bag of quality orzo in the pantry, my favorite cheese in the fridge, and local chicken cutlets from my trusted butcher – I’m ready to build a fantastic one-pot dinner.
A handful of frozen peas and briny capers are the perfection addition for a pop of much needed winter color and flavor.
For ease, I stuffed the chicken earlier in the day (feel free to do so the night before), wrapped it in an oiled baking dish, and popped it in the fridge until I was ready – less work and one-pot, that’s a winner-winner chicken dinner!
The best part of this dish is how forgiving and easy it is. Feel free to use pesto instead of the herb and oil mixture as suggested, or omit it altogether. Swap out the Gruyere for your favorite cheese. Have some roasted red peppers or sundried tomatoes on hand? Stuff them inside the chicken too.
Serve this dish as is, or alongside a crisp winter salad or your favorite veggies.
I’D LOVE TO HEAR FROM YOU!
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Ingredients
- 3 tbsp olive oil, divided
- 1 tbsp Italian herbs (a mix of thyme, oregano, parsley, basil, etc.) See notes
- 4 boneless chicken cutlets, thick cut and butterflied
- Kosher salt
- freshly ground black pepper
- 8 slices Gruyere cheese (from a chunk), sliced 1/4-inch (0.63-cm) thick
- 2 cloves garlic, finely grated
- 1 ½ cups orzo
- 3 cups chicken broth
- 1 lemon, juiced (and sliced thin if desired)
- 1 cup frozen peas
- 2 tbsp capers, rinsed
Instructions
- Preheat the oven to 400 F (204 C). Take a minute to gather and prepare all of your ingredients.
- Mix 1 tablespoon (15 ml) of olive oil together with the dried Italian seasonings. Stir well. Set aside.
- Pat the chicken dry on both sides (note that the chicken can be stuffed the night before, covered and refrigerated, for convenience). Using a sharp knife, gently butterfly each cutlet lengthwise through the middle, stopping just before reaching the other side, essentially you’ll want the chicken to open like a book. Your butcher can do this for you.
- Season the inside of the chicken with salt and pepper. Lightly brush the inside with the herb and oil mixture. Stuff with cheese, by placing two pieces of cheese on one side of the chicken, folding the other side of the chicken over so that the cheese is in the middle, making sure to tuck-in the slices of cheese if they’re sticking out. Lightly brush the top of the chicken with the herb and oil mixture. Set aside. Repeat with the remaining chicken cutlets in the same manner.
- In a large 12-15 inch (30 to 33-cm) oven-safe skillet with deep sides, add the remaining 2 tablespoons (30 ml) of olive oil over medium-high heat. When hot and shimmery, add the chicken cutlets. Cook 6-7 minutes on both sides, until golden brown but still under-cooked. It’s fine if some cheese seeps out as it melts, don’t worry about it too much. Transfer the chicken to a separate plate and set aside.
- Turn the heat to medium-low and add the garlic and lemon, stirring until the garlic is fragrant, about 30 seconds. Add the broth and season to taste with salt and pepper – deglaze the pan by scraping up any browned bits that may have stuck to the bottom of the pan, stir and mix them in (lots of flavor there!). Add the orzo, peas and capers to the skillet and stir well to mix.
- Nestle the chicken back into the skillet, add the lemon slices if using, and place the skillet into the preheated oven for 20-30 minutes, or until the chicken is no longer pink inside and the orzo is cooked through.
- It is not uncommon to have a layer of broth over the orzo when done, the amount will depend on the juices rendered from the chicken and the brand of pasta used. While the excess liquid will help to keep the pasta silky, you’ll need to help facilitate the absorption by carefully removing the chicken to a plate to give the orzo a good stir, paying mind to the sides of the skillet, and then gently nestle the chicken back in. Let everything rest for about 5 minutes. Resting will give the chicken a chance to redistribute its juices, and for the pasta to absorb a bit more of the liquid. The pasta should be loose and silky when serving, fluff with a fork if needed. Keep in mind that the pasta will continue to thicken as it sits.
Notes
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