- 2¼ LB boneless skinless chicken thighs
- 3 TBS unsalted butter
- 3 LG shallots (diced)
- 9 cloves garlic (minced)
- 3 TSP fresh thyme (chopped)
- 1½ TSP fresh rosemary (chopped)
- 3 TBS all-purpose flour
- 4½ C chicken stock
- 2 TSP Dijon mustard
- 1½ C orzo pasta
- 1 bunch kale (stems removed and leaves torn into bite-sized pieces)
- ½ C grated Parmesan
- 3 OZ heavy cream
- 1½ TBS lemon juice
- 1½ TSP lemon zest
- Salt and pepper to taste
- Season chicken with 1 TSP salt and ¾ TSP 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˚ 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.
- Serve chicken over orzo.
Yields 6 servings. 433 calories per serving.
https://damndelicious.net/2023/10/20/one-pot-lemon-chicken-and-orzo