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One Pot Chicken Orzo

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ lb 680 g boneless, skinless chicken thighs
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 Tbsp 28 g unsalted butter
  • 2 large shallots diced
  • 3 garlic cloves minced
  • 2 tsp chopped fresh thyme leaves
  • 1 tsp chopped fresh rosemary
  • 2 Tbsp 16 g all-purpose flour
  • 3 cups 710 ml unsalted or low-sodium chicken stock
  • 1½ tsp 7.5 ml Dijon mustard
  • 1 cup approximately 200 g dry standard wheat orzo
  • Additional kosher salt and freshly ground black pepper to taste
  • 1 bunch fresh kale stems removed and leaves torn into bite-size pieces
  • ⅓ cup approximately 30 g freshly grated Parmesan
  • ¼ cup 60 ml heavy cream
  • 1 Tbsp 15 ml freshly squeezed lemon juice
  • 1 tsp finely grated fresh lemon zest

Method
 

  1. Season the chicken with ¾ tsp salt and ½ tsp pepper. Melt the butter in a heavy 5- to 6-quart Dutch oven over medium heat. Brown the chicken in batches for 4–5 minutes per side, until it reaches 165°F (74°C). Transfer to a plate.
  2. Cook the shallots in the same pot for 3–5 minutes. Add the garlic, thyme, and rosemary and cook for 1 minute. Whisk in the flour and cook for another minute, until lightly browned.
  3. Gradually stir in the stock and Dijon, scraping the bottom of the pot. Add the orzo and season the liquid with additional salt and pepper as needed. Bring to a boil, then reduce to a gentle simmer.
  4. Simmer uncovered for 10–15 minutes, stirring every 1–2 minutes, until the orzo is tender with slight resistance and the liquid forms a creamy sauce.
  5. Stir in the kale, Parmesan, heavy cream, lemon juice, and zest. Cook for approximately 3 minutes, until the kale is wilted. Return the chicken and collected juices to the pot and serve immediately.