Step 1

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Step 2

Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet 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.

Step 3

Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.

Step 4

Whisk in flour until lightly browned, about 1 minute.

Step 5

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.

Step 6

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the skillet.

Step 7

Serve immediately.