Lemon chicken with orzo

2 tablespoons olive oil, divided

1 9-ounce package frozen artichokes, thawed

1 teaspoon salt, divided

1/4 teaspoon black pepper, divided

4 (6-ounce) boneless chicken breasts

2 tablespoons butter

1 medium onion, chopped (about 1 cup)

3 garlic cloves, minced

1 ½ cups orzo pasta (about 8 ounces)

¼ cup fresh lemon juice

2 ½ cups unsalted chicken broth

2 tablespoons chopped fresh parsley

1.Preheat the oven to 400 degrees.

2. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add the artichoke hearts, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; cook, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer to a bowl.

3. Season the chicken 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Add the remaining 1 tablespoon of the oil to the skillet and reduce the heat to medium. Add the chicken to the skillet and cook until lightly browned on both sides, about 4 minutes per side. Transfer it to a plate.

4. Melt the butter in the skillet and add the onion and garlic; cook, stirring occasionally, until it begins to soften, 1-2 minutes. Add the orzo and cook until lightly toasted, 2-3 minutes. Add the lemon juice and cook, stirring, 30 seconds. Stir in the artichoke hearts, broth and remaining 1/4 teaspoon salt. Bring the mixture to a boil, nestle the chicken breasts on top of the orzo and transfer to the oven.

5. Bake until an instant-read thermometer inserted into the thickest part of the largest piece of chicken registers 160°F and the orzo is cooked through, about 15 minutes. Remove the pan from the oven and sprinkle with the parsley just before serving.