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One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf | halfbakedharvest.com
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3.76 from 1338 votes

One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

Everyone’s favorite dinner made easy and delicious and all in one-pot!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6
Calories: 572kcal



  • 1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper.
    2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 
    3. To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat.
    4. Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.
    5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!


Calories: 572kcal