Chicken, Artichoke, and Orzo Bake

Chicken, Artichoke, and Orzo Bake

Colorful and hearty, this dish captures both the coziness and ease that family supper on a busy weeknight demands.

Chicken, Artichoke, and Orzo Bake
Makes 4 to 6 servings
  • 1 tablespoon olive oil
  • 3 teaspoons kosher salt, divided
  • ¼ teaspoon ground black pepper
  • 6 boneless skinless chicken thighs
  • 1½ cups chopped Vidalia or other sweet onion
  • ¾ cup chopped fennel
  • 2 tablespoons thinly sliced garlic (about 6 cloves)
  • 4 cups chopped seeded tomatoes
  • 1 (14.5-ounce) can quartered artichokes, drained
  • 1½ cups chicken broth
  • 1 cup dry white wine
  • ½ cup whole pitted kalamata olives
  • 2 tablespoons capers, drained
  • 2 teaspoons dried oregano
  • ¼ teaspoon crushed red pepper
  • 1½ cups orzo pasta
  • 1 lemon, sliced
  • Garnish: fennel fronds
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat.
  3. Sprinkle 1 teaspoon salt and black pepper all over chicken. Cook chicken until browned, about 4 minutes per side. Remove chicken from pan.
  4. Add onion and fennel. Cook, stirring occasionally, until lightly browned and just tender, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in tomato, artichokes, broth, wine, olives, capers, oregano, red pepper, and remaining 2 teaspoons salt; stir in pasta. Top with chicken and lemon slices. Cover skillet tightly with foil.
  5. Bake for 20 minutes. Uncover and bake until pasta is tender and liquid has been absorbed, about 30 minutes more. Let stand for 10 minutes before serving. Garnish with fennel fronds, if desired.