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–+ servings

One Pot Lemon Chicken and Orzo

Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Golden brown, juicy chicken with the creamiest lemony orzo + sneaked in greens, all made in ONE SINGLE POT!
5 stars (59 ratings)

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 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.
  • Serve immediately.