One Pot Lemon Chicken and Orzo
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
One Pot Lemon Chicken and Orzo
Description
One Pot Lemon Chicken and Orzo begins by seasoning chicken thighs and browning them in butter, then setting them aside. Shallots are softened in the same pot with garlic and fresh herbs (thyme and rosemary). Flour is added to create a roux, followed by chicken stock and Dijon mustard, which form a flavorful cooking liquid. Orzo pasta is stirred in and simmered until tender. Kale and grated Parmesan cheese are folded in alongside heavy cream, lemon juice, and lemon zest, which brighten the dish and add complexity. The chicken is returned to the pot to rewarm before serving.
The final dish combines juicy, golden chicken thighs with tender orzo coated in a creamy, lemony sauce, and nutritious kale. The texture contrasts between the soft pasta, wilted leafy greens, and succulent chicken produce a well-rounded meal in one pot. The fresh herbs and lemon create a fragrant, savory profile without overpowering the ingredients.
This makes a convenient main course suitable for a family dinner or casual entertaining. It pairs well with simple side salads or steamed vegetables if desired, balancing richness with fresh elements.
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 2 shallot diced, large
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- 1 teaspoon rosemary chopped, fresh
- 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 Parmesan Cheese freshly grated
- ¼ cup heavy cream
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon 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.
- Serve immediately.
User Reviews
Overall Rating
5
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