Chicken with Lemon Orzo

I adapted this recipe from Damn Delicious blog with a couple of tweaks. Double the recipe if you’re making for 4-6 with a bit of leftovers! The orzo takes on almost a risotto texture and it’s so good. You can cook the chicken ahead and chop ahead as well for an easy weeknight meal.

INGREDIENTS

1.5 lbs boneless, skinless chicken thighs

salt, pepper

2T unsalted butter

2 shallots, chopped

3 cloves garlic, minced

3 T fresh thyme, chopped

1 T fresh rosemary, chopped

2T all-purpose flour

3.5-4 cups chicken stock

1.5 tsp dijon mustard

1 cup orzo

big handful spinach, chopped

1/3 cup freshly grated parm

1/8 cup heavy cream

1 tsp lemon zest

1T lemon juice

DIRECTIONS

1. Pat chicken dry, season with salt and pepper

2. Add butter to skillet, once melted cook chicken all the way through (4 min ish on both sides)

3. Add shallots, cook for about 2 min.

4. Then add garlic, thyme and rosemary. Cook for another 30 or so.

5. Add flour and mix.

6. Add chicken broth and dijon. Mix and scrap brown bits off bottom.

7. Add orzo, bring to a boil then simmer for 5-6 min until orzo cooked through. Stir occasionally towards the end.

8. Stir in spinach, parmesan, lemon zest and juice, more salt pepper - to taste

9. Add chicken back in and serve.

Serves: 4