Lemon Cream Sauce Smothered Chicken and Orzo
Ingredients
- 1 1/2 pounds thin-cut chicken breasts
- salt and black pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 2 teaspoons dried thyme
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- chili flakes
- 2 cups broth
- 1 cup dry white wine
- 1/2-1 cup whole milk
- 1/3 cup lemon juice
- 2 cups chopped kale or spinach
- 1 cup orzo
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil
Instructions
- 1
1. Preheat the oven to 425° F. 2. Season the chicken with salt and pepper. Place the flour, paprika, and 1 teaspoon thyme in a shallow bowl. Dredge the chicken through the flour and toss to coat, using most of the flour.3. Arrange 1 tablespoon of butter and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, 3-5 minutes per side. Add 2 more tablespoons of butter. Allow the butter to brown around the chicken. Add the garlic, 1 teaspoon of thyme, chili flakes, and a pinch each of salt and pepper.4. Add the wine and the broth. Mix in the kale. Simmer for 5 minutes. Add the milk and orzo. Cook for 5 minutes. Stir in the lemon juice. Sprinkle over the parmesan and basil. Bake for 10 minutes, until the cheese is melted and the sauce is thickening. Top with fresh basil. 5. Serve the chicken, orzo, and sauce with crusty bread for mopping up all that delicious creamy sauce. YUM!
5 min
Nutrition
Per serving (based on 6 servings)
