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One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf.

One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

Delight in this One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf, packed with flavors and easy to prepare.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 572 kcal

Equipment

  • large skillet/braiser

Ingredients
  

Chicken and Rice

  • 1.5 pounds boneless chicken breasts or thighs
  • 1 teaspoon smoked paprika
  • 1 whole lemon, juice and zest
  • kosher salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 whole shallots, chopped
  • 4 whole carrots, chopped
  • 1.5 cups mushrooms, chopped
  • 3 tablespoons salted butter
  • 1.5 cups wild rice blend (mix wild and brown rice)
  • 0.5 cup dry orzo pasta
  • 4 cloves garlic, minced or grated
  • 1 whole sprig fresh rosemary
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves plus more for serving
  • 1 small honeycrisp apple, chopped (optional)
  • 2 cups apple cider (not vinegar)
  • 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 2 tablespoons Dijon mustard

Instructions
 

Cooking Instructions

  • Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper.
  • Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
  • To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and ½ cup of water. Season with salt and pepper. Bring to a boil over high heat.
  • Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp; if needed, add in ¼ cup additional water or chicken broth to keep the rice from getting dry.
  • To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!

Nutrition

Serving: 1servingCalories: 572kcal
Keyword chicken, dijon chicken, lemon chicken, one pot meal, rice pilaf, rosemary chicken
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