Golden Crisp Lemon-Butter Chicken over Feta-Dill Orzo

1. Preheat oven

Begin by preheating your oven to 450°F to get it ready for roasting the chicken later.

2. Prepare dredging mixture

In a shallow bowl, combine ⅔ cup of all-purpose flour with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.

3. Prepare chicken breasts

Prepare your chicken breasts by removing the tenders, as this will help the chicken cook more evenly.

4. Heat skillet

In a large (12-inch) cast-iron skillet, heat ¼ cup of canola oil and 4 tablespoons of butter over medium heat. Allow the butter to melt and start sizzling, which signals that the skillet is hot enough for the chicken.

5. Dredge chicken

Dredge each chicken breast in the flour mixture, ensuring they are well-coated but shaking off any excess flour.

6. Cook chicken

Place the chicken breasts in the hot skillet, skin side down. Cook the chicken undisturbed for about 12 minutes until the skin becomes beautifully crispy and golden.

7. Roast chicken

Once the chicken is nicely browned, transfer the skillet to your preheated oven and roast the chicken for 10 minutes.

8. Return skillet to stovetop

Carefully return the skillet to the stovetop over medium heat. Remember, the handle will be hot, so use an oven mitt.

9. Add remaining butter

Turn the chicken breasts over and add the remaining 5 tablespoons of butter to the skillet. Cook for an additional 3-5 minutes, basting the chicken with the melted butter. Check that the internal temperature of the chicken reaches 130-140°F.

10. Add parsley

Sprinkle 2 tablespoons of minced fresh parsley over the chicken for a fresh, herby finish.

11. Plate the dish

Divide the Lemon Orzo with Feta among 4 dinner plates, providing a bright and tangy base for the chicken.

12. Slice chicken

Transfer the chicken breasts to a cutting board and slice them into even pieces.

13. Arrange chicken on orzo

Arrange the sliced chicken on top of the orzo on each plate, making sure each serving gets a generous amount of the crispy skin.

14. Spoon brown butter and serve

Spoon some of the brown butter from the skillet over the chicken and orzo. Squeeze a lemon wedge over each plate and sprinkle a little extra salt to taste.