halfbakedharvest3.8
One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf
Everyone’s favorite dinner made easy and delicious and all in one-pot!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper. 2. 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. 3. 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 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat. 4. 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.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!
carrots, chopped4garlic, minced or grated4 clovesapple cider (not vinegar)2 cups
Nutrition Facts
calories
572 kcal
serving Size
1 serving
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