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

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4.2 from 168 reviews

This One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf is a comforting, flavorful dish featuring tender chicken breasts or thighs cooked with a delightful blend of wild rice, orzo, fresh herbs, and a touch of lemon and Dijon mustard. The combination of caramelized vegetables, toasted rice, and a rich apple cider and white wine broth creates a savory, aromatic meal that’s perfect for a family dinner or special occasion. The recipe is baked to perfection in one pan, making cleanup easy while infusing every bite with vibrant taste and texture.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 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

Vegetables and Aromatics

  • 2 shallots, chopped
  • 4 carrots, chopped
  • 1 1/2 cups mushrooms, chopped
  • 4 cloves garlic, minced or grated
  • 1 small honeycrisp apple, chopped (optional)

Grains and Herbs

  • 3 tablespoons salted butter
  • 1 1/2 cups wild rice blend (mix of wild and brown rice)
  • 1/2 cup dry orzo pasta
  • 1 whole sprig fresh rosemary
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves, plus more for serving

Liquids and Flavorings

  • 2 cups apple cider (not vinegar)
  • 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 2 tablespoons Dijon mustard
  • 1/2 cup water, plus additional 1/4 cup if needed

Instructions

  1. Season the Chicken: Preheat your oven to 425°F (220°C). Pat the chicken dry and season both sides with smoked paprika, lemon zest, kosher salt, and black pepper to taste.
  2. Sear the Chicken: Heat the extra virgin olive oil in a large ovenproof skillet or braiser over medium heat until shimmering. Add the chicken and cook for about 5 minutes per side, or until each side is golden brown. Remove the chicken from the pan and set aside.
  3. Cook the Vegetables and Toast the Rice: In the same skillet, add the chopped shallots, carrots, and mushrooms. Cook for about 5 minutes until they start to caramelize. Stir in the butter, wild rice blend, orzo, minced garlic, chopped rosemary, thyme leaves, and chopped apple (if using). Continue cooking and stirring for around 5 minutes until the rice and orzo are lightly toasted and golden.
  4. Add the Liquids and Seasonings: Pour in the apple cider, dry white wine, Dijon mustard, lemon juice, and 1/2 cup water. Season with salt and black pepper to taste. Stir everything to combine, then bring the mixture to a boil over high heat.
  5. Bake with the Chicken: Return the seared chicken to the skillet, nestling it into the rice and vegetable mixture. Place the whole rosemary sprig on top. Cover the skillet with a lid or foil and bake in the preheated oven for 30-40 minutes, until the rice is tender and has absorbed most of the liquid.
  6. Finish Baking Uncovered: In the last 10-15 minutes of baking, remove the cover to allow the chicken to crisp up. If the rice looks dry, add an additional 1/4 cup water or chicken broth to maintain moisture.
  7. Serve: Once cooked, fluff the rice pilaf with a fork, remove the rosemary sprig, and serve the chicken alongside the flavorful rice and vegetables. Garnish with extra fresh thyme if desired. Enjoy your hearty, one-pot meal!

Notes

  • Using boneless chicken breasts or thighs depends on your preference; thighs will yield moister results.
  • The optional honeycrisp apple adds a subtle sweetness that balances the savory flavors.
  • Ensure to use apple cider and not apple cider vinegar for the correct flavor profile.
  • If you don’t have an ovenproof skillet, transfer the mixture to a baking dish before baking.
  • You can substitute dry white wine with additional chicken broth if preferred.
  • Adjust seasoning at the end to taste if needed.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://omgmakethis.com/one-pot-lemon-rosemary-dijon-chicken-and-butter-toasted-rice-pilaf-recipe/