One Pot Lemon Chicken and Orzo

Ingredients

• •1½ pounds boneless/skinless chicken thighs
• •to taste Kosher salt and freshly ground black pepper
• •2 T. unsalted butter
• •2 large shallots (diced)
• •3 cloves garlic (minced)
• •2 tsp. chopped fresh thyme leaves
• •1 tsp. chopped fresh rosemary
• •2 T. all-purpose flour
• •3 cups chicken stock
• •1½ tsp. Dijon mustard
• •1 cup orzo pasta
• •1 bunch kale (stems removed and leaves torn into bite-sized pieces)
• •⅓ cup freshly grated Parmesan
• •¼ cup heavy cream
• •1 T. freshly squeezed lemon juice
• •1 tsp. lemon zest

Instructions

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
3. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
4. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes.
8. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the Dutch oven.
9. Serve immediately.