One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf
A delicious and easy one-pot meal featuring lemon, rosemary, and Dijon chicken served with butter toasted rice pilaf.
Equipment
- large skillet/braiser
Ingredients
Poultry
- 1 ½ lb boneless chicken breasts or thighs
Seasonings
- 1 teaspoon smoked paprika
- 1 whole lemon, juice and zest of one lemon
- to taste kosher salt
- to taste black pepper
Fats
- 2 tablespoon extra virgin olive oil
- 3 tablespoon salted butter
Vegetables
- 2 shallots, chopped
- 4 carrots, chopped
- 1 ½ cup mushrooms, chopped
- 4 clove garlic, minced or grated
- 1 small honeycrisp apple, chopped optional
Grains
- 1 ½ cup wild rice blend mix wild and brown rice
- ½ cup dry orzo pasta
Herbs
- 1 whole sprig fresh rosemary
- 2 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves plus more for serving
Liquids
- 2 cup apple cider not vinegar
- 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoon 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.
Nutrition
Serving: 1plateCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 30mgIron: 3mg
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