- 1
Preheat oven to 400°F.
- 2
Heat olive oil in a large cast iron skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sear on both sides until golden brown, about 3-5 minutes per side. Remove chicken from skillet and set aside.
- 3
Add butter and lemon slices to the skillet; sear lemon slices until golden on each side, about 1 minute. Place lemon slices on plate with chicken.
- 4
Add garlic and orzo to skillet. Cook, stirring frequently, until orzo is toasted, about 3 minutes. Add wine to the skillet and scrape bottom of the skillet to de-glaze. Cook until liquid is evaporated, about 1 minute.
- 5
Add chicken broth, kale and lemon juice. Increase heat to high and bring mixture to a boil. Nestle chicken and lemon slices into orzo, making sure to include any juices left on the plate.
- 6
Transfer skillet to oven and cook until chicken is cooked through, about 15 minutes.
- 7
Garnish dish with fresh dill and lemon zest before serving. Enjoy!
