Dijon-Lemon-Caper Pasta with Tender Chicken Thighs
The flavors here come together flawlessly. Here's your nudge to add this Dijon-Lemon-Caper Pasta to your weekly dinner rotation.
Ingredients
- 2 tbsp. Avocado Oil
- 1.75 lb. Boneless Skinless Chicken Thighs
- 2 tsp. Paprika
- 1 tsp. Italian Seasoning
- 1 tsp. Dry English Mustard Powder
- Salt + Black Pepper, to taste
- 3 tbsp. Butter
- 1 Shallot, chopped
- 4 Garlic Cloves, minced
- 16 oz. Dry Orzo Pasta
- 3 cups Chicken Stock
- 1 tbsp. Dijon Mustard
- 3 tbsp. Capers, drained
- Juice of 1 Lemon
- 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
Instructions
- Preheat oven to 400F.
- Heat avocado 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 165F.
- Serve immediately with Italian Parsley and parmesan as a garnish.