Lemon Cream Sauce Smothered Chicken and Orzo

Nutrition values are AI-estimated based on ingredients.

• 5-6 pieces chicken (thighs and breasts)
• Coarse salt
• Black pepper
• Red smoked paprika
• Dried thyme
• 2-3 tablespoons all-purpose flour
• Melted butter or oil
• 2-3 cloves minced garlic
• 1 teaspoon red chili flakes
• Several thick slices lemon
• 1-2 tablespoons freshly squeezed lemon juice
• 1 cup white wine
• 1-2 cups chicken broth or stock
• 1 to 1.5 cups whole milk or light cream
• 2-3 cups chopped kale
• 1 cup uncooked orzo pasta
• 1/2 cup grated Parmesan cheese
• Fresh green basil leaves for garnish

1. 1Season raw chicken pieces generously with salt, black pepper, smoked paprika, and dried herbs, then dust lightly with flour.
2. 2Sear the seasoned chicken in a hot cast iron skillet with melted butter or oil until golden-brown and crispy on both sides.
3. 3Add minced garlic, red chili flakes, and lemon slices to the pan, cooking alongside the chicken for a few minutes.
4. 4Deglaze the skillet by pouring in white wine, scraping up any browned bits from the bottom of the pan.
5. 5Stir in chicken broth or stock and milk, then add the uncooked orzo pasta to the liquid.
6. 6Incorporate the chopped kale and grated Parmesan cheese into the sauce, stirring to combine all ingredients.
7. 7Transfer the entire skillet to the oven to finish baking until the chicken is cooked through and the orzo pasta is tender and has absorbed the sauce.
8. 8Garnish the finished dish with fresh green basil leaves before serving.

These instructions are our analysis of the original video. Watch on YouTube →