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

From: Half Baked Harvest

Everyone’s favorite dinner made easy and delicious and all in one-pot!


Prep Time: 15 minutes   
Cook Time: 1 hour   
Total Time: 1 hour 15 minutes   
Servings: 6

Ingredients

• 1 1/2 pounds boneless chicken breasts or thighs
• 1 teaspoon smoked paprika
• juice and zest of 1 lemon
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 2 shallots, chopped
• 4 carrots, chopped
• 1 1/2 cups mushrooms, chopped
• 3 tablespoons salted butter
• 1 1/2 cups wild rice blend (mix wild and brown rice)
• 1/2 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
• 1 cup dry white wine such, as Pinot Grigio or Sauvignon Blanc
• 2 tablespoons Dijon mustard

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, and thyme. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, and 1/2 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 1/4 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!