5.0
(54)
Your folders
Your folders
Export 14 ingredients for grocery delivery
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 Dutch oven 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.
Step 4
Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
Step 5
Whisk in flour until lightly browned, about 1 minute.
Step 6
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 7
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes.
Step 8
Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the Dutch oven.
Step 9
Serve immediately.
Your folders
damndelicious.net
5.0
(1)
25 minutes
Your folders
damndelicious.net
5.0
(54)
25 minutes
Your folders
fromvalerieskitchen.com
5.0
(8)
20 minutes
Your folders
easyeatsdietitian.com
5.0
(2)
25 minutes
Your folders
easyeatsdietitian.com
Your folders
jocooks.com
4.6
(39)
35 minutes
Your folders
damndelicious.net
4.8
(40)
30 minutes
Your folders
budgetbytes.com
4.8
(79)
30 minutes
Your folders
allrecipes.com
4.6
(194)
16 minutes
Your folders
damndelicious.net
4.8
(124)
25 minutes
Your folders
damndelicious.net
5.0
(8)
25 minutes
Your folders
damndelicious.net
Your folders
accidentalhappybaker.com
5.0
(2)
25 minutes
Your folders
sipandfeast.com
5.0
(27)
40 minutes
Your folders
elavegan.com
5.0
(9)
13 minutes
Your folders
thebentoboxdietitian.com
Your folders
grilledcheesesocial.com
4.7
(14)
15 minutes
Your folders
grilledcheesesocial.com
Your folders
thekitchn.com
5.0
(1)
15 minutes