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Yield: 6
Jess Bentley
@SliceofJess
00:05
Prep
00:30
Cook
00:35
Total Time
Ingredients & Directions
Directions
Chicken and Pasta
2 tablespoons
olive oil
1.75 lbs
Springer Mountain Farms Boneless Skinless Thighs
2 teaspoons
paprika
1 teaspoon
Italian seasoning
1 teaspoon
dry English mustard powder
salt & black pepper, to taste
3 tablespoons
butter
1
shallot, chopped
4
garlic cloves, minced
16 oz
dry orzo pasta
3 cups
chicken stock
1 tablespoon
Dijon mustard
3 tablespoons
capers, drained
1
lemon, juiced
1 cup
half and half
2 cups
fresh spinach
6
sun-dried tomatoes, drained and chopped
Italian parsley, optional for serving
grated parmesan cheese, optional for serving
- Preheat oven to 400°F.
- Heat olive oil in a large, oven-safe skillet over medium-high heat.
- Season the chicken with paprika, Italian seasoning, dry English mustard, salt, and pepper.
- Sear chicken on both sides until a slight golden crust forms.
- Remove the chicken from the skillet and set aside.
- Add the butter and shallot to the same skillet and sauté until softened.
- Next add the garlic and continue to sauté for another minute until fragrant.
- Add the orzo pasta, chicken stock, dijon mustard, capers, and lemon juice.
- Stir, making sure to scrap up any bits at the bottom of the skillet.
- Bring to a boil, then fold-in the half and half, spinach, and sun-dried tomatoes.
- Set the chicken back into the skillet and transfer the skillet to the preheated oven.
- Bake uncovered for 15 minutes, or until the chicken has reached 165°F.
- Serve immediately with Italian Parsley and parmesan as a garnish.
Jess' Notes On This Recipe:
- She doesn't use smoked paprika because it can overpower the dish. Instead use ones labeled as paprika or sweet paprika.
- She deglazed the pan with chicken stock because that's what she had on hand. For a tangier flavor more like piccata, deglaze with 1 cup of white wine and then add 2 cups of chicken stock for cooking.
- Dijon mustard that comes in a smooth variety or chunkier stone ground. She used the stone ground variety but both work just as well in the recipe.
- Any leftovers should be kept in a sealed container, refrigerated, and consumed within the 2-3 days.
Check out Jess' blog, SLICE OF JESS, for more details on this recipe and for other incredible meal ideas.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Dijon Lemon Caper Pasta with Tender Chicken Thighs
Jess Bentley
@SliceofJess
Yield: 6
00:05
Prep
00:30
Cook
00:35 Total Time
Ingredients
Directions
Chicken and Pasta
2 tablespoons
olive oil
1.75 lbs
Springer Mountain Farms Boneless Skinless Thighs
2 teaspoons
paprika
1 teaspoon
Italian seasoning
1 teaspoon
dry English mustard powder
salt & black pepper, to taste
3 tablespoons
butter
1
shallot, chopped
4
garlic cloves, minced
16 oz
dry orzo pasta
3 cups
chicken stock
1 tablespoon
Dijon mustard
3 tablespoons
capers, drained
1
lemon, juiced
1 cup
half and half
2 cups
fresh spinach
6
sun-dried tomatoes, drained and chopped
Italian parsley, optional for serving
grated parmesan cheese, optional for serving
- Preheat oven to 400°F.
- Heat olive oil in a large, oven-safe skillet over medium-high heat.
- Season the chicken with paprika, Italian seasoning, dry English mustard, salt, and pepper.
- Sear chicken on both sides until a slight golden crust forms.
- Remove the chicken from the skillet and set aside.
- Add the butter and shallot to the same skillet and sauté until softened.
- Next add the garlic and continue to sauté for another minute until fragrant.
- Add the orzo pasta, chicken stock, dijon mustard, capers, and lemon juice.
- Stir, making sure to scrap up any bits at the bottom of the skillet.
- Bring to a boil, then fold-in the half and half, spinach, and sun-dried tomatoes.
- Set the chicken back into the skillet and transfer the skillet to the preheated oven.
- Bake uncovered for 15 minutes, or until the chicken has reached 165°F.
- Serve immediately with Italian Parsley and parmesan as a garnish.
- She doesn't use smoked paprika because it can overpower the dish. Instead use ones labeled as paprika or sweet paprika.
- She deglazed the pan with chicken stock because that's what she had on hand. For a tangier flavor more like piccata, deglaze with 1 cup of white wine and then add 2 cups of chicken stock for cooking.
- Dijon mustard that comes in a smooth variety or chunkier stone ground. She used the stone ground variety but both work just as well in the recipe.
- Any leftovers should be kept in a sealed container, refrigerated, and consumed within the 2-3 days.
