Lemon-Garlic Chicken and Thyme Orzo Skillet

1. Preheat oven to 200°C. Using a separate board, prepare 320 g raw chicken as two even pieces and pat dry. Wash hands and surfaces after handling raw chicken; keep it separate from other ingredients.

2. Season chicken with 2 g salt and 1 g pepper. Heat 15 ml oil in an ovenproof deep skillet over medium-high heat and sear each side for 3 minutes. The interior may still be raw. Transfer to a clean plate.

3. Reduce heat to medium, add remaining 5 ml oil and 80 g onion; sauté 2 minutes. Toast 160 g orzo for 1 minute, add 12 g garlic for 30 seconds, then stir in 550 ml stock, 30 ml lemon juice and the remaining 1 g salt; bring to a boil.

4. Return chicken and its juices to the skillet. Top with 60 g washed lemon slices and 3 g thyme. Bake 15–20 minutes until orzo is tender and the thickest part of each chicken breast reaches at least 74°C measured by thermometer. If below 74°C, bake 3–5 minutes longer and recheck.

5. Remove skillet, scatter 10 g parsley, rest 2–3 minutes and divide between two plates. Stir in 30 ml hot water if orzo seems dry.