Golden brown, juicy chicken with the creamiest lemony orzo + sneaked in greens, all made in one single pot!
| Cook Time: | 25 min |
| Prep Time: | 20 min |
| Total Time: | 45 min |
| Category: | Main Course |
Preparation
1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet 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.
3. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. 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.
6. 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 skillet.
7. Serve immediately.
2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet 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.
3. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. 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.
6. 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 skillet.
7. Serve immediately.
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
* 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
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