Indulge in the savory delight of our “One Pot Wonder: Lemon Rosemary Dijon Chicken with Butter Toasted Rice Pilaf.” This recipe is a symphony of flavors, bringing together succulent chicken infused with zesty lemon, aromatic rosemary, and the richness of Dijon mustard. Paired with a buttery, toasted rice pilaf, every bite is a culinary journey worth savoring. Join us in experiencing the simplicity and elegance of this one-pot masterpiece.
In our little family, this recipe has become a cherished tradition. Picture a cozy evening, the aroma of rosemary wafting through the air as the chicken sizzles in the skillet. It all began when my husband first took a bite and declared it the best dinner ever. The blend of citrusy lemon, the earthiness of rosemary, and the depth of Dijon captured our taste buds. Now, it’s not just a meal; it’s a shared experience, a culinary adventure that has woven its way into the fabric of our family story.
Why This One Pot Wonder:
Unveiling the magic of “Why This One Pot Wonder: Lemon Rosemary Dijon Chicken with Butter Toasted Rice Pilaf.”
- Succulent boneless chicken seasoned with smoked paprika, lemon zest, and a hint of black pepper.
- A symphony of flavors with shallots, carrots, mushrooms, and a touch of apple for sweetness.
- The combination of wild and brown rice, buttery orzo, and aromatic garlic, rosemary, and thyme.
- An exquisite fusion of apple cider, dry white wine, and Dijon mustard, creating a harmonious sauce.
- Effortless one-pot preparation, ensuring a delicious and hassle-free dining experience.
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, to taste
- 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) (approximately 300g)
- 1/2 cup dry orzo pasta (approximately 100g)
- 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
Directions:
- 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 for 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple if using. Cook for 5 minutes until lightly toasted and golden.
- Add the apple cider, wine, Dijon, lemon juice, 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!
Notes: For a delightful twist, try adding a handful of dried cranberries or toasted almonds to elevate the dish’s texture and flavor. Feel free to customize the recipe with your favorite seasonal vegetables for a fresh, personalized touch.
