Directions

Let's talk about transforming the ordinary into something extraordinary! This Chicken and Rice spin is a game-changer. The earthy goodness of leeks and mushrooms takes center stage, and a zesty squeeze of lemon? It's like a flavor fireworks show!

It's a gourmet experience in under an hour, and you'll have leftovers. What more can you ask for? This dish's a keeper, and trust me, the effort is worth every bite. You're going to want to bookmark this one!

1. Preheat Oven to 400 degrees

2. Season your chicken liberally with salt and pepper.

3. In a cast iron skillet over medium-high, heat 2 tablespoons of butter until melted, then sear the chicken, skin-side down until browned. Flip to the other side and put the skillet in the preheated oven for 20 minutes, or until chicken reaches an internal temperature of 165 degrees.

4. While the chicken is in the oven, prepare your vegetables and gather your other ingredients.

5. Remove chicken from the skillet and set aside. In the same skillet, add the leeks, mushrooms, garlic, thyme, fennel seeds, and dry orzo, and cook for about 5 minutes over medium heat.

6. Pour in your wine to deglaze the pan and stir continuously until the orzo absorbs it. Next, you're going to add in ½ a cup of chicken broth at a time, letting it absorb between each addition, stirring the entire time.

7. When all of the broth is absorbed, add in remaining tablespoon of butter, lemon juice, and lemon zest, and stir until combined.

8. Serve warm with the chicken!