Dinner Lunch

Dijon Lemon Caper Pasta with Tender Chicken Thighs

A skillet filled with creamy Dijon lemon caper orzo pasta topped with golden-brown, pan-seared boneless chicken thighs seasoned with paprika, Italian seasoning, and dry mustard powder. The orzo is cooked in a flavorful sauce made with chicken stock, Dijon mustard, lemon juice, capers, and half and half, with wilted spinach and sun-dried tomatoes adding color and depth. The dish is garnished with fresh Italian parsley and grated Parmesan cheese, with small bowls of extra parsley, red pepper flakes, and Parmesan surrounding the skillet for serving. The rich, velvety sauce coats the pasta, making it a comforting yet elegant meal.

Yield: 6

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs Fresh

Dijon Lemon Caper Pasta with Tender Chicken Thighs

Jess Bentley
@SliceofJess

This Creamy Dijon Lemon Caper Orzo with Chicken Thighs is a flavorful one-pan meal perfect for busy weeknights. Juicy, pan-seared chicken thighs are paired with tender orzo in a rich, tangy sauce made with Dijon mustard, lemon juice, capers, garlic, and half and half. Spinach and sun-dried tomatoes add freshness, while Parmesan and parsley bring it all together. Ready in under an hour, this easy skillet dinner is a must-try for fans of creamy orzo pasta and bold Mediterranean flavors!

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
  1. Preheat oven to 400°F.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat.
  3. Season the chicken with paprika, Italian seasoning, dry English mustard, salt, and pepper.
  4. Sear chicken on both sides until a slight golden crust forms.
  5. Remove the chicken from the skillet and set aside.
  6. Add the butter and shallot to the same skillet and sauté until softened.
  7. Next add the garlic and continue to sauté for another minute until fragrant.
  8. Add the orzo pasta, chicken stock, dijon mustard, capers, and lemon juice.
  9. Stir, making sure to scrap up any bits at the bottom of the skillet.
  10. Bring to a boil, then fold-in the half and half, spinach, and sun-dried tomatoes.
  11. Set the chicken back into the skillet and transfer the skillet to the preheated oven.
  12. Bake uncovered for 15 minutes, or until the chicken has reached 165°F.
  13. 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.

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Chicken Lemon Orzo Soup

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A skillet filled with creamy Dijon lemon caper orzo pasta topped with golden-brown, pan-seared boneless chicken thighs seasoned with paprika, Italian seasoning, and dry mustard powder. The orzo is cooked in a flavorful sauce made with chicken stock, Dijon mustard, lemon juice, capers, and half and half, with wilted spinach and sun-dried tomatoes adding color and depth. The dish is garnished with fresh Italian parsley and grated Parmesan cheese, with small bowls of extra parsley, red pepper flakes, and Parmesan surrounding the skillet for serving. The rich, velvety sauce coats the pasta, making it a comforting yet elegant meal.

Dinner Lunch

Dijon Lemon Caper Pasta with Tender Chicken Thighs

Dijon Lemon Caper Pasta with Tender Chicken Thighs

Jess Bentley
@SliceofJess

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs

This Creamy Dijon Lemon Caper Orzo with Chicken Thighs is a flavorful one-pan meal perfect for busy weeknights. Juicy, pan-seared chicken thighs are paired with tender orzo in a rich, tangy sauce made with Dijon mustard, lemon juice, capers, garlic, and half and half. Spinach and sun-dried tomatoes add freshness, while Parmesan and parsley bring it all together. Ready in under an hour, this easy skillet dinner is a must-try for fans of creamy orzo pasta and bold Mediterranean flavors!

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
  1. Preheat oven to 400°F.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat.
  3. Season the chicken with paprika, Italian seasoning, dry English mustard, salt, and pepper.
  4. Sear chicken on both sides until a slight golden crust forms.
  5. Remove the chicken from the skillet and set aside.
  6. Add the butter and shallot to the same skillet and sauté until softened.
  7. Next add the garlic and continue to sauté for another minute until fragrant.
  8. Add the orzo pasta, chicken stock, dijon mustard, capers, and lemon juice.
  9. Stir, making sure to scrap up any bits at the bottom of the skillet.
  10. Bring to a boil, then fold-in the half and half, spinach, and sun-dried tomatoes.
  11. Set the chicken back into the skillet and transfer the skillet to the preheated oven.
  12. Bake uncovered for 15 minutes, or until the chicken has reached 165°F.
  13. 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.
Springer Mountain Farms
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