Lemon Pan-Seared Chicken with Buttered Orzo:

By tulawdog

Ingredients

• 4 Tbs. Land o’ Lakes Butter (with olive oil and sea salt), divided
• 2 cloves garlic, minced
• 6 boneless, skinless chicken thighs
• 2 lemons
• 2 cups arugula
• 1 cup orzo
• 1/4 cup grated parmesan cheese
• coarse salt and pepper

Preparation

Step 1

Melt 2 Tbs. butter in a cast iron skillet over medium heat.

Add the garlic and bloom 30 seconds. Nestle the chicken in the pan with the garlic, and sprinkle with salt and pepper.

Slice one lemon and stick it all in with the chicken. Sear the chicken on both sides until cooked through and browned all over. It should take 10-12 minutes total. With the heat at a medium, the garlic should’t burn on you, braising in the lemon juice and butter. But if it does, I’m sorry. I actually like burned garlic.

CONTINUING ON.

Bring a pot of salted water to a boil. Cook the orzo until al dente. Drain and return to the pot. Add the two remaining Tbs. butter, arugula and cheese to the pot. Stir to combine. Season with a pinch of salt and pepper.

Serve chicken over a bed of orzo. And that other lemon? Have it on hand to squeeze all over the plated dishes.