01 -
Dice the onion, mince the garlic, chop the kale, and zest and juice the lemon.
02 -
Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Place chicken skin-side down and cook until golden brown, about 5 minutes per side. Remove and set aside.
03 -
Reduce heat to medium. Add onion to the pot and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 -
Add orzo to the pot and stir to coat with oils and aromatics. Pour in chicken broth, then nestle the seared chicken thighs back into the pot on top of the orzo.
05 -
Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the orzo is tender.
06 -
Remove the chicken briefly, stir kale, thyme, and rosemary into the orzo. Return chicken to the pot.
07 -
Slowly stir in lemon zest, lemon juice, and heavy cream, ensuring the cream is incorporated smoothly without curdling.
08 -
Adjust seasoning with salt and pepper to taste. Plate chicken thighs over the creamy lemon orzo with greens.