Oven-Baked Chicken with Roasted Red Pepper, Olive and Basil Sauce over Creamy Lemon Orzo

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry and place them on a baking tray or oven-safe skillet.

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   2. Mix 1 tablespoon olive oil, 5 g salt, black pepper, sweet paprika, and garlic powder. Rub this mixture over both sides of the chicken.

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   3. Bake the chicken for 22 to 26 minutes at 220 °C / 425 °F, or until fully cooked through. Remove from the oven and let it rest for 5 minutes.

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   4. While the chicken bakes, heat 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook 30 seconds more.

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   5. Add the roasted red peppers, green olives, half of the basil, 120 ml of the chicken broth, and 1 tablespoon of the lemon juice. Cook for 3 minutes to blend the flavors.

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   6. Transfer the pepper mixture to a blender, or use an immersion blender, and blend until smooth. Return the sauce to the skillet, add the heavy cream, and cook over low heat for 2 to 3 minutes. Taste and adjust with some of the remaining salt if needed.

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   7. In a separate saucepan, bring the remaining chicken broth to a boil. Add the orzo and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender and creamy.

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   8. Stir the butter, Parmesan cheese, lemon zest, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon lemon juice, the rest of the salt, and the remaining chopped basil into the orzo. Mix well.

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   9. Spoon the creamy lemon orzo onto each plate. Top with a chicken breast, spoon over the roasted red pepper sauce, and finish with the remaining chopped basil.

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    10. If desired, keep the plated chicken warm for 1 minute near the residual heat of the turned-off oven at 220 °C / 425 °F before serving.