Description
Experience a comforting and flavorful one-pot meal with tender chicken thighs, al dente orzo, and vibrant kale, all brought together with zesty lemon and creamy Parmesan in this easy-to-make recipe. Perfect for a weeknight dinner, it combines rich flavors with fresh herbs and simple ingredients for a satisfying dish.
Ingredients
Units
Scale
Chicken and Seasonings
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
For the Sauce 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
For the Pasta and Vegetables
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 1/2 teaspoons Dijon mustard
- 1 cup orzo pasta
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
Cheese, Cream, and Lemon for Finish
- 1/3 cup freshly grated Parmesan
- 1/4 cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Season chicken: Season the chicken thighs with ¾ teaspoon salt and ½ teaspoon black pepper to enhance flavor before cooking.
- Brown the chicken: Melt butter in a Dutch oven over medium heat. Add chicken in batches to avoid overcrowding and cook until golden brown and cooked through, about 4-5 minutes per side, reaching an internal temperature of 165°F. Set aside.
- Cook aromatics: In the same Dutch oven, add diced shallots and cook, stirring occasionally, until tender, approximately 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 thicken the sauce.
- Add liquids and pasta: Pour in chicken stock and Dijon mustard, scraping up browned bits from the bottom. Stir in orzo, season with salt and pepper as needed, and bring to a boil.
- Simmer pasta: Reduce heat and simmer, stirring occasionally, until the orzo is cooked through, about 6 minutes.
- Add greens and cheese: Stir in kale, Parmesan, heavy cream, lemon juice, and lemon zest until kale wilts, about 3 minutes. Return the cooked chicken to the Dutch oven.
- Serve: Serve immediately, garnished with additional Parmesan if desired.
Notes
- Ensure the chicken thighs are not overcrowded during browning to achieve a nice sear.
- Use fresh herbs for the best flavor but dried can be substituted at half the amount.
- Adjust the amount of lemon juice and zest based on your preferred level of citrus brightness.
- This dish is best enjoyed immediately but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 130 mg
