Description

This One Pot Lemon Chicken and Orzo is a comforting and flavorful dish featuring tender chicken thighs cooked with aromatic herbs, orzo pasta, kale, and a zesty lemon cream sauce. Perfect for a quick weeknight dinner, all cooked in a single Dutch oven for easy cleanup and maximum flavor infusion.

Ingredients

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Chicken

1 1/2 pounds boneless, skinless chicken thighs

Seasonings

Kosher salt and freshly ground black pepper, to taste

Butter and Aromatics

2 tablespoons unsalted butter
2 large shallots, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary

Thickening and Liquids

2 tablespoons all-purpose flour
3 cups chicken stock
1 1/2 teaspoons Dijon mustard

Pasta and Greens

1 cup orzo pasta
1 bunch kale, stems removed and torn into bite-sized pieces

Finishings and Garnishes

1/3 cup freshly grated Parmesan cheese
1/4 cup heavy cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest

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Instructions

Season chicken: Season the chicken thighs with ¾ teaspoon salt and ½ teaspoon pepper to enhance flavor before cooking.
Cook chicken: Melt butter in a Dutch oven over medium heat. Working in batches if necessary, add chicken in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side, reaching an internal temperature of 165°F. Remove chicken and set aside.
Sauté aromatics: Add diced shallots to the Dutch oven and cook, stirring occasionally, until tender, about 3-5 minutes.
Add garlic and herbs: Stir in minced garlic, thyme, and rosemary until fragrant, about 1 minute.
Make roux: Whisk in flour and cook until lightly browned, about 1 minute, to help thicken the dish.
Add liquids and pasta: Pour in chicken stock and Dijon mustard, scraping the browned bits from the bottom. Stir in orzo pasta, season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer, stirring occasionally, until orzo is tender, about 6 minutes.
Add greens and finish: Stir in kale, Parmesan, heavy cream, lemon juice, and lemon zest until kale wilts, about 3 minutes. Return the chicken to the Dutch oven, heat through, and serve immediately.

Notes

You can substitute spinach for kale if preferred.
For a healthier version, use low-fat cream and reduce the Parmesan cheese.
Ensure chicken is cooked through but not overdone to keep it tender.
This dish is best served immediately for optimal flavor and texture.

Nutrition

Serving Size: 1/4 of recipe (about 1 plate)
Calories: 520 kcal
Sugar: 4 g
Sodium: 860 mg
Fat: 23 g
Saturated Fat: 11 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 130 mg