Colorado food blogger Tieghan Gerard grew up in a big family, with six siblings. At 13, she began helping her dad prepare dinner, and within a few months she had taken over the cooking duties full time. She soon started creating her own recipes, and at 19 she learned photography and started her food blog, Half Baked Harvest. A few years later, the blog became her career, and now her parents and one of her brothers work for her company.

Gerard says that over time her cooking philosophy gravitated toward simple dishes with limited ingredients. Her first cookbook, “Half Baked Harvest Super Simple,” is a collection of those recipes, most of which can be on the table in 30 minutes.

She created this Greek-inspired one-skillet chicken dish on a rainy day when all she had in her pantry were jars of marinated artichokes and green olives.

“It was one of those dishes where I threw a bunch of stuff together, hoped it would turn out edible, and ended up with something delicious. It’s now a family favorite,” she writes in the introduction to the recipe.

WHITE WINE-BRAISED CHICKEN WITH ARTICHOKES AND ORZO

From “Half Baked Harvest Super Simple” by Tieghan Gerard ( Clarkson Potter, 2019, $29.99)

• 2 tablespoons extra-virgin olive oil
• 1-1/2 pounds boneless, skinless chicken breasts or thighs
• Kosher salt and freshly ground pepper, to taste
• 2 tablespoons salted butter
• 4 cloves garlic, minced or grated
• 1 cup dry orzo pasta
• 1 cup dry white wine, such as pinot grigio or sauvignon blanc
• 1-1/4 cups low-sodium chicken broth
• 1 (8-ounce) jar marinated artichoke hearts, drained and roughly chopped
• 1/2 cup pitted green olives
• Zest and juice of 1 lemon
• 1/2 cup cubed or crumbled feta cheese, for serving
• 1 tablespoon chopped fresh dill, for serving

Heat oven to 400 degrees.

Heat olive oil in large Dutch oven or cast-iron skillet over medium-high. Season chicken all over with salt and pepper. When oil shimmers, add chicken and sear until golden, 3 to 5 minutes per side. Transfer chicken to large plate.

In same pan, combine butter, garlic and orzo, and cook until garlic is fragrant and orzo is toasted, 2 to 3 minutes.

Add wine and scrape up any browned bits from bottom. Stir in chicken broth, artichokes, green olives, lemon zest and lemon juice. Increase heat to high and bring to a boil.

Return chicken and any collected juices to pan. Transfer to oven and roast until chicken is completely cooked through, about 15 minutes.

Divide chicken and sauce among 6 plates, top with feta and fresh dill, and serve. Serves 6.

Nutritional information unavailable.