Skillet Chicken With Orzo And Pesto
Skillets are amazing things. Considered trendy now, they have been an intricate part of kitchens for many years. The first known use of cast iron cookware dates all the way back to the Han Dynasty in China, around 220 A.D. By the 16th century, casting techniques became widespread in Europe, and quickly thereafter this versatile equipment has been a staple in households all over the world.
There are a few reasons why cast iron skillets (and cookware) have become so incredibly popular in recent years. The main reason is health concerns. Many non-stick-coated pans were shown to emit toxic fumes when they are heated past a certain temperature. Cast iron lasts forever provided you care for it properly. Lastly, cast iron is visually appealing and is used more often for presentation purposes.
As a chef you don’t typically use cast iron, you use stainless steel. Because of this, I was slow to come around to the amazing things a cast iron pan can do. But I got there, thanks to my husband. Skillets can do great things, sweet or savory and this skillet chicken with orzo and pesto is a fine example. Simple, one-pot dinners that are almost effortless are great, go-to options for busy families. Made entirely stove top, the cast iron skillet makes the chicken in this recipe nice and crispy but without drying it out.
Like a sheet pan dinner, this recipe is a great simple dinner that pleases most. This recipe is actually a play on a dish my mom made when I was growing up which she called “chicken and rice“, it was straightforward and not fancy, but I always looked forward to having it. The same could be said for this recipe. So I’m dedicating this dish to my mom, who at 75, continues to inspire me daily.