Lemon Orzo Chicken
This lemon chicken orzo recipe is creamy, comforting, and made in one pot for fewer dishes! It comes together in just 30 minutes for a cozy meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts for a leaner option)
- 1 cup orzo pasta
- 2 tbsp unsalted butter
- 2 large shallots, finely diced
- 3 cloves garlic, minced
- 2 tbsp Fresh thyme leaves, chopped
- 1 tbsp Fresh rosemary, chopped
- 3 cups chicken stock
- 1.5 tbsp Dijon mustard
- 1 bunch kale, stems removed, leaves torn substitute with spinach if preferred
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup heavy cream (or a dairy-free alternative like coconut milk)
- 1 tbsp Freshly squeezed lemon juice
- 1 tbsp lemon zest
- Salt and freshly ground black pepper
Instructions
Prep the Chicken
- Season the chicken generously with salt and pepper.
- In a large Dutch oven or heavy pot, melt butter over medium heat.
- Add the chicken in a single layer and cook until golden brown on both sides, approximately 4-5 minutes per side. Remove chicken and set aside.
Sauté Vegetables:
- In the same pot, add the shallots and sauté until tender, about 3-5 minutes.
- Add the garlic, thyme, and rosemary, cooking until fragrant, about 1 minute.
Prepare the Sauce:
- Sprinkle flour over the cooked vegetables, stir to coat, and cook for about 1 minute until lightly browned.
- Slowly whisk in the chicken stock along with the Dijon mustard, scraping up any browned bits from the bottom of the pot.
Cook the Orzo:
- Stir in the orzo, season with salt and pepper, and bring the mixture to a boil.
- Reduce heat to a simmer and let cook until the orzo is tender, about 10-12 minutes, stirring occasionally.
Finish the Dish:
- Add the kale, Parmesan, heavy cream, lemon juice, and lemon zest. Stir until the kale has wilted and the sauce is creamy.
- Return the chicken to the pot and simmer until the chicken is heated through and everything is well combined.