Golden brown, juicy chicken with the creamiest lemony orzo + sneaked in greens, all made in ONE SINGLE POT!
5 stars (41 ratings)
Ingredients
1 ½poundsboneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
2large shallots, diced
3clovesgarlic, minced
2teaspoonschopped fresh thyme leaves
1teaspoonchopped fresh rosemary
2tablespoonsall-purpose flour
3cupschicken stock
1 ½teaspoonsDijon mustard
1cuporzo pasta
1bunchkale, stems removed and leaves torn into bite-sized pieces
⅓cupfreshly grated Parmesan
¼cupheavy cream
1tablespoonfreshly squeezed lemon juice
1teaspoonlemon zest
Instructions
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the Dutch oven.