One Pot Lemon Chicken and Orzo
Golden brown, juicy chicken with the creamiest lemony orzo + sneaked in greens, all made in ONE SINGLE POT!
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 large shallots, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 1 cup orzo pasta
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
Equipment
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 8-10 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.
- Serve immediately.