Description
Mediterranean charm meets comfort in this zesty lemon chicken orzo, where tender chicken and creamy pasta dance together in a single skillet. Fragrant herbs and bright citrus create a quick, satisfying meal perfect for weeknight dinners when you crave something delicious yet effortless.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken thighs
Herbs and Seasonings:
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1.5 teaspoons Dijon mustard
- 1 teaspoon lemon zest
Cooking Ingredients:
- 2 tablespoons unsalted butter
- 2 large shallots, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 cup orzo pasta
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Prepare the poultry by generously seasoning chicken thighs with salt and pepper, ensuring even coverage for maximum flavor infusion.
- Heat a Dutch oven and melt butter, creating a golden searing surface. Carefully place chicken thighs in the pot, cooking each side until a rich caramel-like exterior develops and meat is thoroughly cooked. Transfer chicken to a separate plate.
- Utilize the same pot to transform shallots into translucent, tender morsels. Introduce garlic, thyme, and rosemary, allowing their aromatic essences to permeate the cooking environment.
- Dust flour over the fragrant mixture, stirring continuously to prevent clumping. Gradually stream chicken stock and Dijon mustard, delicately lifting browned remnants from the pot’s bottom.
- Incorporate orzo pasta into the liquid base, seasoning appropriately. Bring the mixture to a gentle boil, then reduce heat and allow pasta to simmer, occasionally stirring to prevent sticking.
- Gently fold kale into the creamy mixture, watching it wilt and transform. Integrate Parmesan, heavy cream, fresh lemon juice, and zest, creating a vibrant, creamy texture. Reintroduce chicken to the pot, allowing it to warm through.
- Plate immediately, offering an optional sprinkle of additional Parmesan for those desiring extra richness.
Notes
- Swap chicken thighs with boneless, skinless chicken breasts for a leaner protein option that still maintains delicious flavor.
- Gluten-free alternatives work perfectly by using cornstarch instead of flour and selecting gluten-free orzo or quinoa.
- Fresh herbs can elevate the dish’s brightness, so don’t hesitate to use extra thyme or rosemary for more aromatic depth.
- Dairy-free modifications are simple: replace heavy cream with coconut milk and use nutritional yeast instead of Parmesan for a creamy, tangy substitute.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg