1 tablespoon extra-virgin olive oil 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces 3/4 teaspoon salt, divided 1/4 teaspoon ground pepper 2 tablespoons unsalted butter 1 lemon, cut into 1/4-inch slices 1 cup whole-wheat orzo 2 teaspoons minced garlic 1/3 cup dry white wine 1 1/2 cups unsalted chicken broth 8 cups chopped stemmed curly kale 2 tablespoons drained non-pareil capers, chopped 1 tablespoon chopped fresh flat-leaf parsley
STEP-1
Preheat oven to 400°F.
STEP-2
Heat oil in a large cast-iron skillet over medium-high heat. Toss chicken in a medium bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Add the chicken to the pan; cook until golden on both sides, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe the pan clean.)
STEP-3
Add butter and lemon slices to the pan. Cook until lemon is golden on both sides, about 1 minute. Transfer the lemon to the plate with the chicken. (Do not wipe the pan clean.)
STEP-4
Add orzo and garlic to the pan. Cook, stirring often, until the garlic is fragrant and the orzo is lightly toasted, 2 to 3 minutes. Add wine; cook, stirring constantly, until mostly absorbed, about 1 minute.
STEP-5
Add broth, kale, capers and the remaining 1/4 teaspoon salt. Bring to a boil over high heat; stir. Return the chicken, lemon slices and any accumulated juices to the pan.
STEP-6
Transfer to the oven and bake, uncovered, until an instant-read thermometer inserted in the thickest piece of chicken registers 165°F and the orzo is tender, about 10 minutes. Sprinkle with parsley.