Comfort in a Skillet: Creamy Chicken with Orzo and Herbs

Ingredients:
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 pound boneless chicken breasts or thighs
1 teaspoon yellow curry powder
6 tablespoons salted butter
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage
3 cups low sodium chicken broth
2 tablespoons lemon juice
2 shallots, halved
2 ribs celery, chopped
4 carrots, chopped
1 head garlic, halved
3/4 cup dry orzo
1 parmesan rind (optional for added flavor)
Salt and pepper, to taste
Instructions:
Preheat the oven to 400°F (200°C).
In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until fragrant.
Push the onions to the side and add the chicken, sprinkling it with the curry powder. Season with salt and pepper. Add butter, shallots, celery, carrots, thyme, and sage to the skillet. Cook for another 5 minutes until the vegetables start to soften.
Pour in 2-3 cups of chicken broth (save the remaining for later) and add the lemon juice, garlic, and parmesan rind. Transfer the skillet to the oven and cook uncovered for 15 minutes until the chicken is fully cooked.
Remove the skillet from the oven, add the orzo, and pour in 1/2 cup of the remaining broth. Return to the oven and cook for an additional 10-12 minutes, until the orzo is al dente. If you prefer more broth, add the remaining 1-2 1/2 cups during this time.
Once done, serve the chicken over the orzo with broth. Top with freshly grated parmesan (optional) and garnish with extra thyme or parsley if desired.