Preheat oven to 425°. Season chicken all over with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Step 2
In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning occasionally, until browned on both sides, about 12 minutes. Transfer to a plate. Wipe excess oil out of skillet.
Step 3
In same skillet over medium heat, heat remaining 2 tablespoons oil. Cook shallot, stirring occasionally, until just softened and translucent, about 2 minutes. Add orzo and garlic and cook, stirring, until orzo is lightly toasted and garlic is fragrant and light golden, about 2 minutes. Add wine and bring to a boil. Cook, stirring occasionally, until liquid is almost evaporated, about 1 minute more.
Step 4
Add broth, cream, lemon zest, lemon juice, and 1/2 teaspoon salt. Bring to a boil. Nestle chicken back into skillet.
Step 5
Bake, uncovered, until orzo is tender, liquid is mostly absorbed, and chicken is cooked through, 20 to 25 minutes.
Step 6
In a medium bowl, combine tomatoes, feta, olives, and dill; season with a pinch of salt and pepper.
Step 7
Sprinkle some tomato mixture over top of skillet. Serve with lemon wedges and remaining tomato mixture alongside.
Nutritional Info:
Per Serving (Serves 4)
Calories945Fat54 gSaturated fat19 gTrans fat0 gCholesterol246 mgSodium1438 mgCarbohydrates52 gFiber4 gSugar7 gProtein53 gVitamin D1 mcgCalcium280 mgIron5 mgPotassium999 mg
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