High-Protein Dill Chicken Orzo

Let's Cook

1. Step 1.

   In a small bowl, combine 1½ tablespoons lemon-pepper seasoning, 1 teaspoon thyme, ¾ teaspoon crushed red pepper, and ¾ teaspoon salt. Stir until evenly mixed; set aside.

2. Step 2.

   Pat 4 chicken cutlets dry with paper towels. Sprinkle both sides with 1½ tablespoons of the spice mixture, pressing gently so it adheres. Reserve the remaining spice mixture for the orzo.

3. Step 3.

   Heat 2 tablespoons oil in a large cast-iron skillet over medium heat until shimmering. Arrange the chicken in a single layer and cook, undisturbed, until browned on the bottom and an instant-read thermometer inserted into the thickest part registers 160°F, 3 to 4 minutes per side. Transfer the chicken to a clean cutting board; do not wipe the skillet clean.

4. Step 4.

   Add the remaining 1 tablespoon oil to the skillet. Stir in 1¼ cups orzo and the minced garlic; cook, stirring often, until the orzo is lightly toasted and fragrant, about 1 minute.

5. Step 5.

   Add the sliced kale, 3½ cups broth, and the reserved spice mixture, scraping up any browned bits from the bottom of the skillet. Bring to a simmer over medium-high heat.

6. Step 6.

   Reduce the heat to maintain a gentle simmer; cook, stirring occasionally, until the orzo is tender and the mixture is saucy, 8 to 10 minutes. While the orzo simmers, slice the chicken cutlets.

7. Step 7.

   Stir in ¼ cup half-and-half, 2 teaspoons dill, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the sliced scallions. Spread the orzo mixture into an even layer in the skillet.

8. Step 8.

   Arrange the sliced chicken on top of the orzo in a single layer. Cover and cook over medium-low heat until the chicken is warmed through, about 3 minutes.

9. Step 9.

   Remove the skillet from the heat and let stand, covered, for 5 minutes. Garnish with additional dill and/or lemon zest, if desired.