Easy White Wine–Braised Chicken Recipe with Artichokes & Orzo
This easy white wine–braised chicken recipe features tender chicken thighs simmered with artichokes, olives, and orzo in a flavorful, Greek-inspired sauce. Perfect for a one-skillet dinner, it’s finished with fresh dill and crumbled feta for a vibrant and satisfying meal.
Equipment
- Large Dutch oven or cast-iron skillet
- Oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons salted butter
- 4 garlic cloves minced or grated
- 1 cup dry orzo pasta
- 1 cup dry white wine
- 1 ¼ cups low-sodium chicken broth
- 1 8-ounce jar marinated artichoke hearts drained and roughly chopped
- ½ cup pitted green olives
- Zest and juice of 1 lemon
- ½ cup cubed or crumbled feta cheese for serving
- 1 tablespoon chopped fresh dill for serving
Instructions
- Prepare the oven and skillet: Preheat your oven to 400°F. Heat the olive oil in a large Dutch oven or heavy cast-iron skillet over medium-high heat. While the skillet heats up, season the chicken with salt and pepper on all sides.
- Sear the chicken: Once the oil is hot and shimmering, place the chicken in the skillet. Sear each piece until it develops a golden crust, about 3 to 5 minutes per side. Remove the chicken from the pan and set it aside on a plate.
- Toast the orzo and combine flavors: Add the butter to the same skillet. Stir in the garlic and orzo, cooking for 2 to 3 minutes until the garlic becomes fragrant and the orzo turns lightly golden. Deglaze the pan with the white wine, scraping up any browned bits stuck to the bottom for extra flavor. Stir in the chicken broth, artichoke hearts, green olives, lemon zest, and lemon juice. Bring the mixture to a rolling boil.
- Combine chicken and roast: Nestle the seared chicken back into the skillet, along with any juices that have collected on the plate. Transfer the skillet to the preheated oven and roast for about 15 minutes, or until the chicken is thoroughly cooked and the orzo is tender.
- Serve with garnishes: Divide the chicken and orzo among six plates. Top each serving with crumbled feta cheese and a sprinkle of fresh dill. Serve immediately for a warm, flavorful meal.
Notes
- For a gluten-free variation, swap the orzo for a gluten-free pasta or rice.
- You can adjust the level of saltiness by reducing the amount of olives or feta cheese.
- Pair this dish with a fresh side salad or warm bread to round out the meal.
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