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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

A delicious One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 625 kcal

Equipment

  • Large skillet/braiser

Ingredients
  

Chicken and Rice

  • 1.5 pounds boneless chicken breasts or thighs
  • 1 teaspoon smoked paprika
  • 1 each lemon, juice and zest
  • kosher salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 each shallots, chopped
  • 4 each 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 + 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: 1plateCalories: 625kcalCarbohydrates: 45gProtein: 35gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 20mgCalcium: 50mgIron: 2mg
Keyword chicken, Dijon, lemon, one pot, Pilaf, rosemary
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