I decided I wanted to try cooking this on the outdoor grill while I was at my parents house in Arizona. I wanted to see if I would get a better caramelization on the grill with the cast iron skillet. I just think everything cooked outside tastes better! If you have the chance, try using your grill as a cook top, it’s essentially just another source of heat like your stove top. Expand your use of it and try cooking in a pan on the grill, even baking bread in a dutch oven on the grill top, the possibilities are endless. And, the answer is Yes! I believe I got better caramelization cooking outside on the grill and in the Arizona breeze. I used my beautiful Melissa’s Produce summer squash for this dish which also elevated the experience!
Caramelized Summer Squash Chicken Skillet with Lemon Feta Orzo
Ingredients
- 2 summer squash, sliced into ¼” to ½” thick rounds
- 2 boneless, skinless organic chicken breasts, cut into large cubes
- 2 tbsp butter
- 1 tbsp olive oil
- 2 small shallots or 1 large shallot, sliced thinly
- 1 cup white wine
- 1 1/2 cup orzo pasta
- 1 lemon, sliced into rounds
- 1 1/2 cups chicken broth
- 3/4 cup crumbled feta cheese
- Fresh basil for garnish
Instructions
- Pre-heat oven to 400
- Heat a cast iron skillet over med/high heat, melt butter and combine with the olive oil. Add the sliced shallots and summer squash to the pan, mix with the butter and oil, then leave alone for a good 8 minutes until the bottom sides are nicely browned.
- Turn squash rounds over and toss well. Brown the other side. Meanwhile season chicken with salt and pepper
- Once squash and shallots are browned and caramelized, add chicken and toss well. After about 5 minutes, add white wine and let the alcohol burn off slightly, 2 minutes or so. Remove from heat. Add the dry orzo pasta and chicken broth. Make sure most of the orzo is covered bby the liquid. Top with feta cheese and place lemon slices around the dish, and bake for about 20 minutes
- Remove from oven and let sit for 5-8 minutes. Garnish with basil and serve from the pan
